Smoky Tomato And Almond Sauce With Mushrooms & Zucchini Noodles

• Smoky Tomato and Almond Sauce
• 1 28 oz. can of organic whole peeled tomatoes
• 1/3 cup blanched almonds
• 1 tablespoon garlic powder
• 1-2 teaspoons cayenne pepper (depending on desired level of heat)
• 1 tablespoon Kite Hill almond cream cheese (optional)
• salt and pepper to taste
• For the zucchini noodles and mushrooms
• 8 oz. of organic baby bella mushrooms
• 4 large organic zucchinis (~2.5 pounds)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

1. Toast the almonds in the oven for 10 minutes.
2. Add all ingredients to a high-speed blender and blend until smooth.
3. Spiralize the zucchinis using a handheld spiralizer, or I use the KitchenAid spiralizer attachment
4. Heat one tablespoon of olive oil on a large skillet or pot, then add mushrooms, garlic powder and onion powder and saute until fragrant and tender.
5. Add spiralized zucchini to skillet, then pour sauce over the "zoodles" and mushrooms.
6. Let zoodles heat thoroughly (3-5 minutes), then remove from heat and serve. Top with chopped basil, nutritional yeast or other desired toppings.

tomato, tomatoes, blanched almonds, garlic, cayenne pepper, almond cream cheese, salt, noodles, baby bella mushrooms, garlic, onion powder

Taken from food52.com/recipes/77611-smoky-tomato-and-almond-sauce-with-mushrooms-zucchini-noodles (may not work)