This creamy shitake mushroom sauce is mouth-watering!

MEAL- Vegetable Noodles in a Shitake Cream Sauce


1 large zucchini

1 medium carrot

1 red capsicum

2 button muchrooms

1/2 tsp of Celtic sea salt or Himalayan rock salt


1 cup of raw cashews

5 dried shitake mushrooms

1/2 tsp of Celtic sea salt or Himalayan rock salt


Soak the cup of cashews in a jar of water, make sure they are submerged by at least 2 cm of extra water as they will expand. In a separate jar place the 5 shitake mushrooms and 250ml water. Put the lids on, and place them in the fridge to sit for 4 hours.


Wash and dry the zucchini and carrot, chop the ends off, and turn through a spiriliser in order to create noodles (if you don't have a spirilser, you can peel thin strips or simply grate your vegetables as an alternative). Sprinkle the zucchini with 1/2 a tsp of salt, mix it through and let them sit for 5 - 10 mins while you make the sauce, this will soften them up.

For the sauce - drain and rinse the soaked cashews with clean water. In a blender place the rinsed cashews, the shitake mushrooms and the water from the jar of the shitake mushrooms, and the salt. Blend everything until a smooth creamy sauce appears, you may need to scrape down the sides to help.

Chop up the two button mushrooms into chunky pieces, and the red capsicum into small cubes, place them along with the carrot and zucchini noodles into a clean bowl, empty the cream sauce and mix through well. You may want to keep some capsicum aside to garnish on top. Enjoy!