| 15 | 50 | 488 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 1 |
| 1/4 cup | Cashew nuts, raw |
| 1/2 cup | Water (boiling) |
| 1 tsp | Coconut oil |
| 1/2 onion(s) | Sweet onion |
| 1 1/2 medium | Zucchini |
| 1/2 cup | Frozen green peas (or broccoli, cauliflower, kale) |
| 1 clove(s) | Garlic |
| 1 tbsp hulled | Hemp seeds, shelled |
| 1/4 cup | Vegetable stock/broth |
| 5 leaf | Sage, fresh (to taste) |
| 1 pinch | Himalayan sea salt (to taste) |
| 1 dash | Black pepper |
| 1/2 tsp | Nutmeg, ground |
| 1 dash | Cayenne pepper |
| 1/4 cup | Coconut milk, sweetened |
Boil 1/2 cup water and soak cashews. Sauté onion with 1/2 tsp coconut oil until fragrant and transparent. Meanwhile, crush garlic clove and set aside. Use spiralizer to make noodles out of zucchini, and add 1/2 tsp coconut oil, sage, peas and zucchini to the pan. Add 1/4 cup veggie stock gradually until noodles are cooked through. Slice the crushed garlic and to pan with the coconut milk. Use an immersion blender to cream the cashews with their liquid and add that the pan. Let simmer, adding nutmeg, cayenne, black pepper and salt. garnish with hemp hearts.
| Meat Alternative | 2.1 |
| Vegetables | 7.4 |
