Vegetable Spaghetti With Cashew Cream

• 1 1/2 cups raw cashews
• 3 garlic cloves fresh, peeled
• 1 tablespoon nutritional yeast
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground pepper
• 6 fresh basil leaves or 1 tablespoon basil from tube such as Garden Gourmet
• 1 cup water
• 4 zucchini medium size organic, rinsed
• 2 yellow squash organic, rinsed
• 1 bell pepper red or orange organic, rinsed
• 2 green onions organic, rinsed
• 1/4 teaspoon sea salt
• basil Garnish: chopped, or flat-leaf parsley

1. Place the cashews in a large bowl and cover with 2 cups of boiling water. Let stand for 4 hours or overnight. Drain cashews and transfer to a high-powered blender. Add the garlic, nutritional yeast, salt, pepper, and basil. Add only 1 cup of water and process. Add more water as needed to reach desired consistency, not too runny.
2. Spiralize the zucchini and yellow squash. Seed and core the pepper and cut into very thin strips. Using only the green part of onions, slice into thin strips 2-3 inches long.
3. Toss with salt, transfer to a colander. Place the colander over a bowl to collect any liquid, and refrigerate for an hour or more until ready to serve. (This helps soften the squash so that it's easy to eat, almost twirls like regular pasta.) Top with cashew cream and garnish with chopped basil or parsley.

cashews, garlic, nutritional yeast, salt, ground pepper, fresh basil, water, zucchini, bell pepper, green onions, salt, basil

Taken from www.yummly.com/recipe/Vegetable-Spaghetti-with-Cashew-Cream-1676807 (may not work)