I may have mentioned it once before--I am doing the Whole30 this month! I'm just over halfway through. This isn't too different than anything I've done before, except for one thing...dairy. Before this month, I'd never actually given up dairy before. I love Cheese and Butter, what can I say? However, I'm definitely one for playing by the rules, and Cheese has been put aside for now. When I made this sauce, it was like my dreams came true! It's creamy and savoury and delicious. You won't believe it. Pour it over steamed Spaghetti Squash or Zucchini noodles, and you'll be in creamy pasta heaven! Seriously, I made it myself, and I kept getting nervous that I was accidentally eating cream.
- 1 Lbs Zucchini, peeled and chopped
- 1 Head of Roasted Garlic
- 1/3 Cup + 1 Tbsp Raw Macadamia Nut Butter
- 1/4 Cup Raw Cashews
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Lemon Juice
- 2 tsp Sea Salt
- 1 tsp Cumin
- ~1/2 tsp Black Pepper
- 1/4 tsp Hot Paprika
Directions First, roast your head of Garlic and allow it to cool down a bit. Make sure you peel the Zucchini, as the peel would interfere with the creaminess of the sauce. Throw all the ingredients into a food processor, pulsing as you go. Make sure that the Cashews become fully pulverized so that there are no chunks remaining. Scrape down the sides occasionally to make sure everything is fully incorporated. Once blended, serve over Salmon, Steamed Spaghetti Squash, Zucchini Noodles, or just eat it from the spoon, I don't judge! Enjoy!