Polly Pocketsy

Creamy Vegan Lemon Garlic Zucchini Noodles

Soak the Cashew nuts in warm water for 30 minutes 

Cut the Bottom off of a full head of garlic  season with salt and pepper and drizzle olive oil on top then wrap in tin foil and put in an air fryer 200 c for 20-25 minutes or 45 minutes in a 200 c oven f 

Spiralize the 2 large zucchini to make zucchini noodles then lay them on a flat surface and pat them dry with paper towels 

DIce an onion then fry it in a little olive oil in a pan until golden brown 

Make 400 ml of a good quality vegetable broth then add 200 ml (Half the broth) to the onions and cook off the liquid 

Put the onions in a blender with the rest of the vegetable broth (200 ml) the drained cashews unsweetened almond milk Roasted garlic salt pepper juice of half a lemon and 2 tbsp fresh thyme and blend it until smooth and creamy 

Toss the zucchini noodles in a pan for one minute to warm them through then Pour the creamy sauce on top and garnish with parsley 

Any extra sauce can be kept in an airtight container in the fridge for 5-7 days 