I still had a bag of raw cashews left over, so I started the process of making a vegan sauce by soaking them this time. Me always being the experimenter that I am, decided I would soak them in OJ to give them a little citrus twist.
After several hours in the OJ, I drained them and added them into the food processor with 3 cloves of garlic, 2 tbls tahini, 3/4 ripe avocado, 1/2 red onion, a few leafs of basil, a bunch of spinach, 2 tbls earth balance, a splash of braggs, a few squirts of fresh lemon juice, a few shakes of salt, pepper, cayenne, sage, & paprika. I added some olive oil while it blended to make sure it was really smooth.
I heated some water on the stove and boiled my zucc and carrot noods for only a few mintutes (prob 5 or so) until they were soft and tender but not mushy.
After draining the water, I mixed in my vegan avocado "alfredo" and simmered on low until the sauce was warm. In the oven I had been preparing my pasta toppings: roasted shiitake mushrooms, garlic, and onions that I baked with olive oil, braggs, lemon, salt and pepper for about 45 minutes at 400*. I prepared a fresh spin salad with fresh organic heirloom tomatoes, cucumber, olive oil and lemon to go with it...