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🌱 We’re always up for a simple & nutritious noodle bowl in our house, especially when it includes a delicious sauce plus it can be a great way to use leftovers from the fridge. I feel like it’s a bit of an odd combo tonight but of course when mixed together it was super tasty!
✖️What’s In Our Bowl ~ rice noodles coloured with @unicornsuperfoods pink pitaya powder, yellow carrot roses, chickpeas, cucumber, corn, kale-ruccola-spring onion-cucumber salad & a tangy lemon sauce.
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• Plant based, vegan, oil free, dairy free, gluten free, soy free, egg free, refined sugar free.
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✖️ Tangy Lemon Sauce ~
3/4 cup natural cashews {soaked in boiling water for at least 30 minutes, strained & rinsed}
1 1/2 tbsp Dijon mustard
2 tbsp capers, strained & rinsed
2 tsp minced garlic
100ml lemon juice
1/4 cup nutritional yeast
1/2-3/4 cup water
Cracked black pepper, to taste
– Place all the ingredients in a high speed blender & blitz until smooth & creamy. I use a Vitamix because I find the consistency is always perfect.
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