1/4cupcashewssoaked at least 2 hours and drained of liquid
1/4teaspoonsea salt or to taste
1/4cupwaterplus extra as needed
Optional flavor add-ins: cinnamonnutritional yeast, oregano, sundried tomato, almond butter, red wine vinegar, or anything else you like!
2zucchinicut into long, thick "noodles" (instructions here) or spiralized
1. Blend the pumpkin, tomato, cashews, nutmeg, salt to taste, dates, and water together in a high speed blender, along with any other additions you like. Add more water if the sauce is too thick for your taste (I enjoyed mine thick for this recipe).
2. Dress noodles with the sauce. Add any additional toppings that suit you, and enjoy! Save extra sauce for leftovers, or to use as a veggie dip.