Clean-Eats Spaghetti & Cheese

  Once again, my random "throw it all in" cooking event turns into a yummy, HEALTHY, CLEAN meal!

And the outcome was pretty too :) 

Keep scrolling down for the HOW TO and the ingredients you will need....

What you Need:

squash

zucchini

cherry tomatoes

fresh baby spinach

mushrooms

red onion

1 package raw cashews

2 lemons

fresh garlic

avocado oil or EVOO

Directions for Cashew Cheese:

1. Soak cashews in a bowl of water for at least 4 hours

2. drain and rinse

3. toss them in the Vitamix or other food processor with 1/2-1cup water, juice from 1 lemon and a dash of salt

4. fire up the blender and VOILA! There you have it! "CHEESE SAUCE!!!" 

5. add more lemon juice, water and salt depending on desired consistency and flavor

Directions for the Goods:

1. Saute garlic, onions and mushrooms in avocado oil- used probably 2 cloves of garlic...look out world ;)

2. Toss in 2 large handfulls of fresh baby spinach and about 1/2 pint of sliced cherry tomatoes. Cook on low.

3. While the above is simmering, get your zucchini and squash ready by turning in to pasta in a spiralizer or vegetti...best inventions EVER!

4. In a separate pan, add a small amount of water to cover the bottom of the pan and a bit of avocado oil. Throw in the zucchini and squash. Continuously stir and flip and mix these "noodles" just long enough for them to get hot and remove them from the heat or they will turn to moosh....and that's just not fun.

FINALLY,

Add a bit of the zucchini and squash mix onto a plate with 1/4 cup of the veggie mixture and about 1 Tbsp of the cashew cheese and there you have it! A YUMMY, HEALTHY meal! (I used 2 zucchinis and 2 smaller sized squash- this would serve about 4 people. Do NOT over-do the cashew cheese...1-2 Tbsp is plenty if you're looking to lose.)  

ENJOY!!!!