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Raw nut cheese is something incredibly tasty. I used to love classic cheese, but I could never even imagine that vegan nut alternative for cheese is so full of taste. However, even though nut cheese is vegan, it's still loaded with fats and it doesn't appear on my plate often. This pine nut cheese and basil sauce is exception though, since it's completely oil free and low fat.
If you eat strictly raw vegan diet, you may be tired of your daily salad sometimes. That's the time for something savoury and a little bit fancy. I always loved classic pasta, but nothing beats raw zucchini pasta. It's not only organic, grain and gluten free, but also very tasty and addictive. I wish there was zucchini pasta in every restaurant.
There is so many ways how to prepare zucchini pasta that you can never get tired of it. I will be sharing all my ideas for this dish, as well as for some more savoury recipes and fruit dishes. Lately I have cravings for tropical fruits, so you can expect some recipe including pineapple or mango. Hope you like this recipe and feel free to contact me with some ideas or notes!
Raw Zucchini and Carrot Pasta with Pine Nut Cheese and Basil Sauce
1 1/2 big zucchini, peeled and spiralized or cut julienne
2 medium carrots, peeled and spiralized or cut julienne
1 cup cherry tomatoes, sliced
1 cup arugula
couple of leaves of basil
1/4 cup pine nuts, soaked overnight
1/2 big zucchini, peeled and chopped
1/2 cup basil
1/2 cup water
1 Tbsp nutritional yeast (optional)
Put your spiralized zucchini and carrot in big bowl and set aside. Place pine nuts, 1/2 zucchini, basil, water and nutritional yeast in a food processor and blend until you get smooth, creamy sauce. If needed, use more water to get the creamy consistence. Pour over the "pasta" and serve on a plate. Top with arugula, cherry tomatoes and leaves of basil.
My tip: Place the pasta in the middle of a square plate and pour the sauce around it to get the restaurant look.