First, make the courgette noodles with a spiraliser or vegetable peeler and set aside in a bowl.
Blend all remaining ingredients until the sauce is smooth and creamy.
Add more water if you'd like your sauce to be less thick.
Pour onto the courgette noodles and mix by hand until well incorporated.
Serve on your favourite plate topped with a few sprouted chickpeas, fresh parsley and maybe a sprinkle of raw parmesan. (You can make your own by mixing a couple of tablespoon of nutritional yeast with ground almonds or cashews.
Enjoy as a refreshing lunch!
Lemon Marzipan Pralines (vegan, gluten free)
September 19, 2019
Eggnog Cheesecake with Mince Pie Crust and Cookie Stars (vegan, gluten and grain free, raw)