in Recipes

Raw carrot and zucchini spaghetti with cashew cream

updated

Spread the love

Ingredients for 2 servings:

  • 100 g cashew nuts
  • 200 ml water
  • 2 large carrots, straight
  • 1 m.-large zucchini, straight grown
  • 1 tbsp lemon juice
  • 1 tsp, heaped horseradish, freshly grated
  • e.g. salt and pepper
  • 1 pinch of chili powder

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Raw food, quick and easy, gluten-free

For the cashew cream, place the cashews and water in a bowl and soak for 2 hours. After the soaking time, place the cashews and soaking water in a blender and blend on high for 1-2 minutes. Then add the horseradish, lemon, and spices and blend briefly again. For the spaghetti, wash the zucchini and spiralize it into spaghetti. Wash the carrots, peel off the outer layer with a paring knife, and then spiralize it into spaghetti. Arrange the zucchini and carrot spaghetti on 2 plates and drizzle with the cashew cream. Top with freshly ground pepper.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cauliflower tabbouleh with lemon chicken meatballs

Chicken rolls wrapped in prosciutto