Spiralized Zucchini Mac & Cheese

Enjoy the healthy spiraled zucchini with a Mac & Cheese twist. Seasonal noodles are coated with cheese sauce and topped with a delicious oat crumble.

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:

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.