Day 22: Zucchini Noodles with Avocado-Cashew Alfredo from The How Not to Die Cookbook
I turned to this cookbook on a day when I was particularly interested in not dying. I bought some pre-spiralized zucchini and butternut squash noodles but was not sure what to do with them. I don’t usually go for these, but I heard that squash and zucchini are good vegetables to eat when you have digestive problems, so I went for it. By the way, I know zucchini noodles are zoodles - are squash noodles called squoodles? I hope so.
I had made the black bean burgers from this cookbook a while ago and liked them a lot. Looking at this recipe for the avocado-cashew alfredo, I was doubting that it would be very flavorful. This book has no added salt, and on top of that I didn’t have any miso which I’m sure would have added a salty and savory element to the sauce. I’m happy to say that I was surprised at how delicious this was. It had a fresh and complex flavor and did not need any added salt, even without the addition of miso. I would recommend using a blender for the sauce instead of a food processor to get it super creamy. The book recommends this too but I only have a food processor, and I was still happy with the result even though the texture was not totally smooth.
Here’s the variation of this that I made:
1 cup cashews, soaked
2 tbsp nutritional yeast
1 1/2 cup vegetable broth
1/2 an avocado
1 tbsp lemon juice
+black pepper and fresh basil
Blend all of that in the food processor then steam the veggies and combine. The cookbook version has miso and calls for blended peeled lemon instead of lemon juice.