Smoked Salmon Zoodles
Serves 415 mins prep5 mins cook
Celebrating Salmon Sunday with fresh smoked wild salmon filet and cultured dairy-free ricotta zoodles. This dish combines zoodles with a homemade ricotta made from cashew pieces and spices, along with roasted spicy red potatoes and tomatoes.
0 servings
What you need
Instructions
1: Soak the raw cashew pieces in boiling water for 10-15 minutes. 2: Save 1/2 cup of the soaking water and drain the rest from the cashews. 3: In a mini processor, add the soaking water, cashews, lemon juice, salt, onion powder, and garlic clove. 4: Process until smooth. 5: Scoop the mixture into a glass bowl and stir in one capsule of probiotics. 6: Allow to sit, covered with a paper towel for a couple of hours. 7: Use or store the ricotta in the fridge. 8: Spiralize the zucchini into zoodles and sauté until tender. 9: Combine zoodles with arugula, smoked salmon, roasted potatoes, and tomatoes. Serve with ricotta.View original recipe