Ingredients
- 3 medium zucchini
- 1/2 cup raw cashews
- 1 tbsp extra virgin olive oil
- 1 brown onion diced
- 4 garlic cloves diced
- 1/2 tsp red chilli flakes (more or less to taste)
- 1/4 cup tomato paste
- 1/4 cup vodka (or water)
- Salt and pepper to taste
To garnish
- Vegan cheese or parmesan cheese
Method
- Soak cashews in a bowl with boiling water for 20 minutes.
- Using your KitchenAid Stand Mixer and 7 speed Spiralizer attachment, spiralize the zucchini’s to make zoodles.
- Saute onion and garlic in olive oil over a low - medium heat until translucent, then add the chili flakes.
- Add tomato paste and fry together for 5 minutes to release all the beautiful flavours.
- Add vodka (or water) and cook down in the sauce. Season with salt and pepper.
- Drain cashews and add to a blender with ½ cup of warm water. Blend until smooth to create cashew cream.
- Pour cashew cream into the sauce along with ¼ cup of warm water and mix together to create a nice creamy sauce consistency.
- Add in the zoodles with ¼ cup hot water and allow to cook in the sauce for a few minutes. If the sauce is too thick, add a splash more water.
- Serve with vegan cheese or parmesan, and enjoy your spicy vodka pasta with zoodles!
