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.