Butternut Squash Noodles with White Wine Mushroom and Sage - Rawmazing Raw and Cooked Vegan Recipes
These delicious veggie squash noodles are topped with a white wine and mushroom sauce with sage. The perfect raw, vegan dish for your fall and winter table.
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Cooking tools:
- Spiralizer
- Blender
- Food processor
- Grater
- Refrigerator
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 4 cups mushrooms, sliced thin
- 1/3 cup olive oil
- 1/4 cup nama shoyu
- 2 tablespoons agave or raw honey
- 1 cup cashews, soaked overnight in the refrigerator, rinsed and drained.
- 1/4 cup organic or biodynamic white wine
- 1/3 cup water
- 1 tablespoon lemon juice
- 2 tablespoons dried sage
- Himalayan salt and pepper to taste
- 2 cups marinated mushrooms, rinsed and drained (see recipe above)
- 1 medium butternut squash, sprialized*
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