So this was the EASIEST thing to throw together with my leftover 2 cups of macadamia-cashew “cheese” sauce. I put it back in the food processor and added more nutritional yeast, a handful of italian parsley, some basil leaves and little more salt & fresh ground pepper. I cooked up half a box of farfalle to toss it with, and shredded 2 medium zucchini. It was still really fresh and delicious, but the pasta gave it a little more heartiness. There was so much sauce though, that I went ahead and shredded the other 2 zucchini I had, and mixed them in too. The hot pasta warmed everything up without having to cook it, and I just ate it cold for lunch, and it was nice that way too. If you want a totally raw dish, leave the pasta out and up the zucchini! Recipe below.
It thickened up a bit in the fridge. About 2 cups.
The shredder disc in my food processor got these to a nice size in a flash.
4 medium zucchini, shredded or made into thin noodles
8 oz pasta, cooked according to package directions, optional (or just shred some more zucchini)
1/2 cup macadamia nuts
1 1/2 c. cashews
water for soaking
1 c. water
1 tbsp. lemon juice
2 tsp. raw apple cider vinegar
1 garlic clove, peeled
about 1/2 c. packed fresh parsley
about 10 leaves of fresh basil
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
1/2 c. nutritional yeast
Salt & Pepper
1. Soak macadamias and cashews for 1-2 hours, or longer. Add all cheese ingredients to the bowl of a food processor and pulse until smooth.
2. Add cheese mixture to hot pasta and zucchini. You’re done! Enjoy!
PS– Is nutritional yeast raw? NOPE! It would be dangerous to have live yeast in your system, so if you’re a hardcore raw foodie, leave it out!
I was planning on making this dish last night along with the Raw Pasta Puttanesca, as suggested by the book, but I ended up too sleepy to do much except soak the cashews and macadamias. The recipe called for a macadamia/pine nut combo in different ratios but I subbed these instead for expense reasons. They have a basic nut cheese recipe in the book that is basically this same one, and encourages you to try different combinations, not forgetting to check the chart for appropriate soak times. Cashews and macadamias need 1-2 hours according to the reference, but I ended up soaking mine overnight! (I only added 1 c. of water to the recipe versus 1 1/4 to 1 1/2 that they said, and it was still a little thin, so this may have to do with all that additional soak time.)
I got out of work for lunch a little early today, and decided to give this a try. I was able to whip these up in about 15 minutes. I was in a hurry, so I used my santoku knife to slice the zucchini and they were not as thin as called for in the recipe, so I ended up using a whole one, instead of the recommended 1/2 for 16 rawviolis, but it was good anyway!
You can see I still had quite a lot left after making 17 rawviolis!
I served them with some daikon sprouts drizzled with a little balsamic dressing.
These were a nice light lunch, and would definitely make a great salad course for a dinner. I can see why they recommend these as an appetizer or side dish. I had about 2 cups left of the nut cheese to which I added more nutritional yeast and more fresh herbs to make a sort of pesto for pasta later for dinner… but you’ll have to wait to see that post for now : ) Overall this was a tasty dish, and the massive amounts of nut cheese the recipe produces could definitely make tons of these if you have the zucchini or the need.
And here is Boris, crying like he does every time I come home for lunch and don’t give him the appropriate attention! hah ; )