Sautéed garlic zucchini noodles with “mozzarella” by @brusselsvegan .
(with a creamy cashew “mozzarella” tomato basil sauce)
For the pasta:
2-3 zucchini (medium to large), spiralized
2-3 garlic cloves, very thinly sliced
1 tbsp olive oil
1/2 tsp Malden sea salt flakes (regular sea salt will do, but if you use table salt, use a little less)
Extra garlic powder (optional)
Directions: sauté the garlic in the olive oil at medium to high in a large non stick pan for 3 minutes. Add the “pasta” and sauté for 3-5 more minutes, but not too long, the zucchini shouldn’t get soggy. Remove excess liquid if need be. .
For the sauce:
1 small or 1/2 large large jar of vegan marinara (we used @raoshomemade)
1 handful fresh basil, chopped (the more, the better)
1/2 cup cashews (soaked if you’re not using
a high speed blender)
1/4 cup water
1/2 cup vegan mozzarella (we used @miyokos_kitchen)
1 pinch sea salt .
Blend the marinara, cashews and water until smooth, then transfer to a pot. Add the mozzarella and sea salt and cook at medium heat until the cheeze melts, stir well and add the basil last.