Zucchini with Cashew Sauce

The recipe that inspired this one is both vegan and raw, and could be considered a zucchini alfredo. Gena’s recipes are fantastic, but I altered this one to fit my craving for a warm meal and the ingredients I had on hand. The final product was neither vegan nor raw, but you could easily leave the cheese out to make it vegan. For me, the addition of the Parmesan and Italian seasoning really made the dish stand out.

This was perfect for a light dinner with a piece of Italian bread, but would also make a nice first course for a larger meal. It’s a modern twist on classic Italian. Oh, and you can find raw cashews in the bulk bin of Whole Foods and other stores.

1 c. raw cashews, soaked in water for 2 hours and drained
1/3 c. lemon juice
1/3 c. water
1 T Parmesan cheese
1 t sea salt
1 t Italian seasoning
2 large zucchini, sliced thinly and steamed lightly

Place cashews, lemon juice, water, Parmesan cheese, salt, and Italian seasoning in a food processor. Blend until smooth. Spoon sauce over zucchini, and add freshly ground black pepper if desired.

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