Zucchini and carrot noodles with almond cream sauce

Ingredients for 2 servings:

• 2 m.-large zucchini
• 2 m.-sized carrot(s)
• 1 m.-sized onion(s)
• some rapeseed oil
• 2 tbsp cream (almond cream), white
• 1 tbsp, heaped nutritional yeast (no added yeast)
• 250 ml vegetable stock
• e.g. salt and pepper
• 1 tsp dried herbs of Provence

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

vegan

Wash the zucchini and carrots and pat dry. Peel the carrots and slice both vegetables lengthwise into thin ribbon noodles using a vegetable peeler or julienne grater. Peel and finely dice the onion, then sauté in a little oil in a pan until golden brown. Add the vegetable noodles and fry briefly. Deglaze with the vegetable stock, add the almond cream, nutritional yeast, and spices, and mix everything well. Cover the pan and simmer for about four to five minutes at medium heat. If the sauce is too thin, you can leave the vegetable noodles uncovered for the last two minutes, stirring occasionally.