To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside
To make the cashew cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.
To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make rolls too!

5g protein, 9g fat, 5g carbs

#raw-food

Fragrant Beet & Avocado Soup With Cashew Cream (chef Emily)Mon Nov 17 2014 by lifesum