Ingredients
- 1 Tablespoon Olive Oil
- 2 Medium Zucchini Squash - Julienne Shredded - about 4 cups
- 1 Cup Cashews
- 1/2 Cup Water for Soaking the Cashews
- 1/2 Cup Water for Blending
- 3 to 4 Cloves of Coarsely Chopped Garlic
- 1/2 Tablespoon of Nutritional YeastINSTRUCTIONS
- Julienne slice the zucchini and set aside
- Soak the cashews in enough water to cover to cashews (about 1/2 Cup) for at least an hour
- Discard the cashew water
- Add soaked cashews to a food processor and process for two to three minutes
- Add chopped garlic and process until well blended for about 30 seconds
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 409g | |
Calories 914 | |
Calories from Fat 652 | 71% |
Total Fat 77.09g | 96% |
Saturated Fat 14.43g | 58% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 888mg | 37% |
Potassium 873mg | 25% |
Total Carbs 46.24g | 12% |
Dietary Fiber 4.4g | 15% |
Sugars 6.89g | 5% |
Protein 21.66g | 35% |
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