Shiso Pesto Zucchini Noodles
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 large zucchini
  • 1 pinch salt
  • *Sauce
  • ¼ cashews (soaked for a few hours and drained)
  • ½ small avocado
  • 3 tablespoons lemon juice (half of a small lemon)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 1 clove black garlic
  • A handful shiso
  • 3-4 tablespoons zucchini juice
Instructions
  1. Peel the skin of a zucchini and spiralize it. Save the core and the end (white part only).
  2. Sprinkle salt on zucchini and lightly massage. Set aside for a few minutes.
  3. Gently squeeze water out of zucchini. Save the water.
  4. Blend the sauce ingredients and add zucchini water just enough to blend.
  5. Mix the sauce and zucchini noodles until the noodles are well coated with the sauce.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/shiso-pesto-zucchini-noodles/