Dana’s Delights – Raw Squash Noodles with Lemon-Basil Cashew Cream Sauce

 
Serves 4

Ingredients:

• 3 medium zucchini, 3 medium summer squash
• 3 1/2 Tbsp. freshly squeezed lemon juice
• 1 clove garlic
• 3/4 tsp. dry yellow mustard
• 3/4 tsp. sea salt
  freshly ground black pepper to taste
• 4 Tbsp. water, plus more to reach desired consistency
• 2 Tbsp. extra-virgin olive oil
• 1 cup raw cashews, soaked over night, rinsed & drained
• 1 cup basil fino verde leaves
• 2 Tbsp. pine nuts

Preparation:

1. Spiralize the squash & set aside in a colander to drain excess liquid.
2. In a food processor, combine lemon juice, garlic, mustard, salt, pepper, oil, & water, & purée until fairly smooth, scraping down sides of bowl as needed.
3. Add cashews & basil fino verde & purée until smooth & creamy. Add more water to thin out the sauce if desired.
4. Toss zucchini noodles with desired amount of sauce. Top with fresh black pepper, a sprinkle of pine nuts, & basil fino verde leaves.