1 red bell pepper, chopped and deseeded
2 tbs raw cashew butter (or use up to 1/4 cup raw cashews)
1 tbs hemp seeds
1 tsp coconut aminos
1/2 tbs miso*
1/8 tsp cayenne pepper
1 garlic clove
2 medjool dates, pitted
1 tsp apple cider vinegar
1/2 tbs dulse flakes, optional for added saltiness and iodine
2-3 medium zucchini, peeled and made into noodles using a julienne peeler, mandolin, or spiralizer
1/2 cup carrots, shredded
Step 1 -Add your zucchini noodles and shredded carrots into a large mixing bowl.
Step 2 - Combine all sauce ingredients into your blender and blend for approximately one minute, or until smooth & creamy.
Step 3 - Combine sauce with noodles, transfer to serving bowl, and garnish with a drizzle of sriracha and a sprinkle of hemp seeds. Enjoy immediately!
*If you don't have miso, you can substitute by using an extra teaspoon (or more) of coconut aminos, or simply add some Himalayan salt instead.