Vegan Pesto Zoodles
3 Cups of Zoodles (spiraled Zucchini)
1/2 Cup of Vegan Pesto (I use Trader Joe's Cashew Kale and Basil Pesto)
1 TSP Pepper
1 TSP Salt
1 TSP Garlic Powder
1 TSP Dried Italian Herbs
2 TBSP of Nutritional Yeast
1/2 Cup Sundried Tomato
3 TBSP Pine Nuts
1 Beyond Sausage, Hot Italian Flavor
Vegan Parmesan Shreds ( I use Follow Your Heart Brand)
1 Handful of Fresh Basil, Chopped, For Topping
Cashew Parmesan, For Topping

Cashew Parmesan:
1 Cup Cashews
1/4 Cup Nutritional Yeast
1 TSP of Salt
1 TSP of Garlic Powder

Add all ingredients to a blender.
Pulse until it forms fine crumbs resembling grated parmesan cheese.
If your blender is small, I suggest blending half of the batch at a time or you can over blend and it will turn into a nut butter. This makes a jar full so you can store it and use it for other recipes or cut the batch in half.


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