pasta with creamy cheeze sauce

my inspiration for this was raw mac n cheese. i guess the macaroni noodle part is hard to do with zucchini BUT this was super nom-alicious (yes, i just invented that word) nonetheless. plus the sauce was killaah.

yet again i feel i must apologize for these less-than-stellar photos. i'm really starting to miss my stolen camera. *a tear falls* anyhoo, let's focus on the positives... oh, that's everything! but more specifically, this recipe. i don't think i'll ever get over how delicious and easy raw pasta is. it's gotta be one of my fave raw food dishes (besides a giant plate of fruit). it is SO satisfying, filling and fun to make. i've ranted about it before.

the cheeziness in this sauce comes from the nutritional yeast, which isn't technically raw; i'm okay with eating though. if you're not - just add more garlic and other flavours you like. it'll still be rawkin.

zucchini pasta with creamy cheeze sauce: serves 3

pasta:
6 small zucchinis
1/4 cup sun dried tomatoes, cut into strips

sauce:
3 garlic cloves
1/3 cup nut milk (may need more or less)
3 dates
1 teaspoon apple cider vinegar
handful fresh basil leaves
2 tablespoons miso
handful of walnuts
1/4 cup nutritional yeast (optional)
2 tablespoons musatrd (optional)
fave spices & salt & pepper

to make the pasta: slice all the zukes on your mandoline or spiral slicer. set in big bowl. to make the sauce: blend all the ingredients until smooth. see if you like it and if not, adjust accordingly. you want it to be pretty thick because it thins out once you add it to the noodles. mix it in with the noodles and tomatoes and let them sit for 10 minutes or so. the flavour and texture will improve. then...

you know what to do. 

OH, AND: check this chick out. dayam.