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| Vegän Pumpkin Zucchini Läsägnä with Cäshew Creäm |
Ingredients
- 3 smäll zucchini
- 5 cherry tomätoes
- 1 händful of pine nuts
- 1 butternut squäsh
- 120 ml älmond milk
- 1 clove of gärlic
- 1 pinch (s) of sält
- 1 teäspoon of coconut or olive oil
- For the cäshew creäm
- 150 g cäshew kernels
- 470 ml älmond milk
- 100 g of spinäch
- 1/2 teäspoon dried rosemäry
Directions
- Soäk the cäshews for the creäm for ät leäst 3 hours in lukewärm wäter.
- Preheät the oven to 200 ° C. Hälve the pumpkin änd use ä spoon to scräpe out the seeds. Pläce the two hälves with the cut side down in ä roästing pän or on ä bäking sheet lined with bäking päper änd pläce in the oven for 40-50 minutes until the skin häs turned brown änd the pumpkin meät häs softened. Then ällow to cool.
- While your pumpkin is in the oven, you cän prepäre the cäshew creäm. Dräin the soäked cäshews in ä sieve, pläce in ä Food Processor änd mix until ä uniform, lump-free mäss is obtäined.
- Peel the gärlic clove änd finely chop, then ädd to cäshew säuce with 450 ml älmond milk änd ä pinch of sält änd mix ägäin.
- In the end, ä very creämy texture should häve been creäted. Put the cäshew creäm in ä bowl änd rinse the Food Processor well.
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See Full Recipe → → springlane.de
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