Green and Black Noodles with a “Cheese” Sauce

This was my first real foray into making a nut-based cheese sauce but I thought I’d give it a shot. Nutritional yeast is kinda weird but REALLY works, it’s crazy. Also I wanted to use up the rest of my squid ink pasta and also use zucchini noodles so I just went ahead and combined them here. You can definitely use one or the other but you gotta admit, it does look pretty cool with two colors of noodles.

{serves 2}

  • 2 cup leftover squid ink noodles (optional)
  • 2* cups zucchini noodles (zoodles, if you will) *[FOUR cups of zoodles if not using leftover squid ink pasta]
  • 1 generous dash of everything but the bagel spice (trader joe’s)
  • 8 oz crimini mushrooms sliced
  • 2 tbsp olive oil
  • 2 tbsp coconut aminos
  • 1/2 cup each; cashews and almonds
  • 2 tbsp nutritional yeast
  • 2 tbsp sauerkraut juice (literally the juice in the sauerkraut jar)
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 dash himalayan salt
  1. soak cashews and almonds in hot water for an hour
  2. in a food processor blend nuts, and following 5 ingredients until smooth, add water if too dry
  3. in a big skillet or wok heat the olive oil and add the everything bagel seasoning over medium heat, add mushrooms, cook for about 3 minutes with lid on
  4. add zucchini noodles and coconut aminos and cook for an additional 5 minutes, you can do this in batches if it’s too much for your pan, stir occasionally
  5. then add other noodles (already cooked), if using
  6. spoon the sauce over the noodles and mushrooms and stir until combined
  7. garnish with basil or chili flakes or both, done!

© 2018, domenicadreamsofcalamari. All rights reserved.

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