vitamin B

-2 cups raw cashews (preferably soaked)
-1/2 cup water
-1 tbsp apple cider vinegar
-1 Tbsp nutritional yeast (This magical cheese tasting powder is available at bulk barn and other health food stores)
-1/2 tsp sea salt
-The juice from 1/2 lemon
-1 small clove of garlic

“Pasta”
-1 to 2 small zucchinis
-1 tsp olive oil
-1 tsp salt and pepper

Directions:

1. Place the cashews in a bowl and cover with water, allowing them to soak for at least 20 minutes. That is the bare minimum, however I like letting them sit for either 2 hours or overnight. The longer you let them sit the smoother the sauce. Once done soaking, drain and rinse the cashews and discard the water!

2. I use a blender of food processor. Add in nuts and water and blend for 20 seconds. Then add in the cider vinegar, the yeast, sea salt, lemon juice, and garlic clove and blend again. You may wish to add a small amount more of water.

3. Shred Zucchini on a cheese grater and saute with some olive oil with the salt and pepper for 3 minutes.

Pour the now prepared cashew alfredo sauce on and enjoy!