Courgetti Sunflower Seed Cheese

Quick and easy recipe for sunflower seed cheesy spaghetti uses courgette (zucchini) to make courgetti / zucchini noodles. The creamy seed-based sauce makes a filling low-carb and dairy-free meal. Suitable for dairy free, raw vegan and whole food plant based diets. This plant protein meal is low carb but high in nutrition.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the sunflower seeds in a pinch of salt for an hour or overnight.

Step 2

Drain the sunflower seed and then add to a blender with the nutritional yeast, garlic, sesame, vinegar and turmeric.

Step 3

Add just enough water to help your blender whizz up into a smooth paste.

Step 4

Spiralize your courgette/zucchini using a spiralizer or if you don’t have one try a julienne slicer or vegetable pealer to make thin strips.

Step 5

Massage in a pinch of salt into the courgette courgetti until it goes down in volume by about a third and releases it’s juices.

Step 6

Stir in the sunflower seed cheese and enjoy. Store any left-over zucchini noodles in the fridge and eat within 48 hours.

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