½ cup full-fat canned coconut milk ½ cup cashew cream 1/3 cup nutritional yeast 2 tablespoons nut cheese 1 teaspoon onion, chopped 1 teaspoon dried chives 4 cups of spiralized squash or zucchini 3 tablespoons olive oil, divided ½ teaspoon sea salt 4 cups organic baby spinach 1 1/2 cups of frozen peas
Heat 1 tablespoon of olive oil in a medium size a saucepan and heat on medium heat. Add the cashew cream to the medium saucepan and mix until thaw out. Add onion powder, coconut milk, nutritional yeast, and cheeses to the saucepan, stirring regularly until the sauce is bubbly. While sauce cooks, brush two tablespoons of pure olive oil over spiralized noodles and sprinkle some sea salt on top. Put the noodles in a large skillet and cook until noodles are soft, about 4-5 minutes. With a few minutes left, add the 4 cups of spinach and frozen peas to the skillet. Remove both the noodles and sauce from heat and pour the sauce over the noodles. Garnish with chives.
