RAW VEGAN Cheese SPICY ZOODLES Recipe

Jalapeno Vegan “Cheese” Dressing RECIPE (my website: TheHighFiveDiet.com

Ingredients:
¼ cup unsweetened almond milk
1 T coconut aminos
1 T apple cider vinegar
1 T white or yellow miso
2 T jarred mild jalapeño slices, diced
2 T diced red onion
3 T fresh cilantro leaves
1 T dried oregano
½ red bell pepper, seeded, cored and diced
½ cup unenriched nutritional yeast flakes
1 tsp dried onion powder
1 tsp dried garlic powder

Put ingredients in a small food processor and blend until all ingredients are incorporated.
This light herb vegan jalapeno “cheese” dressing is best over zucchini noodles. Eat within 24 hours. Store in the refrigerator.

for the vegan cheese sauce starting with a/4 cup of almond milk 1 tbspoon of coconut aminos this is sweet and salty 1 tblspoon of apple cider vinegar 1 tbspoon miso this is fermented soy it’s salty so good 2 tablespoon of jalapenos these are very spicy I’m going to put a little bit of the juice in there even though I’m putting it in the food processor I just want to make sure not getting any large chunks of jalapeno I don’t want to be on fire two tablespoons diced red onions these are the sweet ones one teaspoon of garlic powder one teaspoon onion powder this is going to be very flavorful one half of a red bell pepper seeded cord and diced if you do not have a red bell pepper go get one because the yellow the orange definitely not the green these those have a completely different flavor profile and that’s not what we’re looking for in this dish be sure to get rid of the white Parts chop cilantro leaves and 1 half of a cup of nutritional yeast make sure to get unfortified because fortified has too much B12 in it and some people say it’s not a problem but I sometimes eat a lot of this and I got my B12 tested and it was over a th so definitely get unfortified and take a separate B12 there it is super quick let’s stir it so I stirred it this is what it looks like let’s put it into a little bowl three organic large zucchini remove the ends peel off the external bitter skin cut these in thirds because they’re so large I don’t want massively large spaghetti noodle zoodles you can see I removed most of the green because I don’t want it to be I want to taste as close as possible to pasta and to make sure this goes in evenly so it’s not wobbly I cut off sections that are closer in width and that you’ll see that the edges are not at an angle they’re very straight and that makes it easier to put into the spiralizer I’m going to recycle the peels in my green bin when you are spiralizing these you are removing the little portion in the Middle with the seeds and that’s what you want because there’s no seeds in spaghetti though that’s definely want to remove that which is what is so wonderful about spiralizer and how I’m making zucchini noodles taste very close to real noodles if done the right way way I divided these into three sections so there’s three zucchinis so there should be nine little sections in here so I’m going to spiralize these and I’m using the small there’s different sizes on these so I’m using them the smaller ones so they have the wider ones with the wider noodles but I like the skinny little spaghetti noodles push this right in the middle make sure it’s centered hold it press it so that it is level and then you can have fun with each one you will get a cute little mushroom unfortunately these don’t taste good so these also go in the recycle bin look at all of those zucchini noodles if this was spaghetti made with wheat or even rice or green it would contain so many more calories so if you go to an Italian restaurant they will put olive oil but we know olive oil is inflammatory so instead I’m going to use you don’t need to do this if you don’t want to but one full dropper full of cold pressed flax seed oil this will help the herbs stick to it just get the oil in there it will break it down a little bit you’ll see it’s already shrinking down down which is what you want CU that will make it taste more like spaghetti and then I’m going to add a bunch of Basil actually prefer dried basil over fresh basil and oregano toss this very well and you can use your fingers if you like which would do a much better job you’re going to want to massage this until it’s weeping so it’s like you got extra water and just like spaghetti pasta you’re going to want to drain it so what I do is just put it in a fine mesh seeve and then I’m going to press it down and you will see the liquid press it down as much as I can you see that liquid so even after you put the sauce on it I want you to drain the liquid again it’s going to make a huge difference and how authentic this tastes like spaghetti so use those muscles and get rid of this liquid and then I going to take a cloth napkin and I’m going to soak up that extra liquid in in here and I’m going to soak it up even more taking this into a little bundle and it’ll squeeze out this extra liquid or we should call it juice and soaking up any extra liquid and moisture in your Bowl now you have your zucchini noodles that are ready to eat and add sauce to it so now that I massage the oil and the herbs into this I’m going to go ahead and add the cheese sauce that I made distribute with the sauce and don’t recommend you using your fingers because then your fingers will be coated with the oil from the jalapenos and if you accidentally rub your eyes o it’s going to burn and that’s very unpleasant and I know because I’ve done it many times unfortunately so take your time make sure to get every little piece of zucchini coated and you will notice they will shrink down taste test time don’t eat more than half of this because nutritional yeast has naturally occurring niin so if you eat a whole bunch at once you’ll get a very uncomfortable niin flush it just feels like you’ve got fire in your entire body just kind of burns through the the surface it’s completely harmless but it’s very uncomfortable and pretty scary because I did once eat at least a half of a cup of nutritional yeast at one time CU I was putting it on raw broccoli and it was super tasty and I didn’t want to stop eating and uh so now I know never do that again it’s spicy hot it’s really spicy with the hell it’s cheesy with a nutritional yeast with all the herbs and spices in here it’s very very flavorful I think you’ll really like this I’ll put the entire recipe in the description below let me know if you have any questions for my favorite lowfat oilfree plant-based vegan recipes order my cookbook with vegan nutrition facts on how to prevent and reverse disease which Chronicles my personal health and weight loss story through my website the highfive diet.com [Music]