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Enjoy the healthy spiraled zucchini with a Mac & Cheese twist. Seasonal noodles are coated with cheese sauce and topped with a delicious oat crumble.
Ingredients
- 1/2 cup raw cashews, soaked (I soaked mine for 2 hours)
- 1/2 cup raw Brazil nuts, soaked (feel free to substitute with more cashews, which I did)
- 4 medium zucchini
- 1/2 to 1 cup filtered water, divided
- 1 tablespoon Dijon mustard
- 3 tablespoons nutritional yeast
- 1 tablespoon virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
Oat Crumb Crust:
- 1 tablespoon virgin olive oil
- ½ cup gluten-free rolled oats
- Pinch of sea salt, for garnish
- Pinch of freshly ground black pepper, for garnish
- Fresh parsley or basil, for garnish
Method
Total Time: 45 Minutes | Preparation Time: 15 Minutes | Cooking Time: 30 Minutes | Difficulty: Medium
- Pre-heat the BOSS OTG to 400°F.
- Cut the ends of zucchini.
- Using a BOSS A1 Food Processor, Spiralize zucchini noodles. Place them in a large bowl and set aside.
- To make the cheesy sauce, combine the cashews, brazil nuts,½ cup water, mustard, nutritional yeast, olive oil, lemon juice, turmeric, apple cider vinegar and salt in BOSS A1 Food Processor and blend until smooth.
- If the sauce is too thick, slowly add the remaining ½ cup water until you have reached a smooth, sauce-like consistency. Taste and adjust seasoning if required.
- Add the sauce into the noodle bowl and mix until well coated.
- To make the oat crumb crust, combine the oats and the olive oil in BOSS A1 food processor and pulse until well crumbled.
- Arrange saucy noodles in a shallow baking dish and cover with a layer of the oat crumb crust.
- Bake in BOSS Desire OTG until golden for about 10 minutes.
- Garnish with salt, black pepper and a few leaves of parsley or basil.
- Serve Hot.
