Ingredients

• Ingredients 4 courgettes 4 carrots Pinch of sea salt Handful of basil leaves Italian seasoning Olives and cherry tomatoes, sliced to serve Macadamia Nut Cheese: 1 cup / 125g macadamia nuts ½ cup / 60g cashew nuts 1tbsp tamari or coconut aminos 2tbsp mirin or lemon juice 2-3 tbsp water 1tbsp nutritional yeast flakes Red Pepper Sauce: ½ cup pine nuts 1 red pepper 2tsp lemon juice 1tbsp tamari 2tsp xylitol 2 sundried tomatoes in oil, drained

Preparation

• Method Using a spiraliser turn the carrot and courgette to create long noodles. Place in a bowl and sprinkle with salt. Place all the ingredients for the nut cheese in a high speed blender. Blend until smooth – you may need to add a little water to get the right consistency. Mix all the pepper sauce ingredients together, adding a little water to get to the right consistency. Rinse the vegetable spaghetti and dry well with kitchen towel. Place in a clean bowl and add the basil leaves, tomatoes and olives and seasoning. Mix in the cheese then serve drizzled with the pepper sauce.