Ingredients (serves two):

For the sauce:

  • 600g pumpkin or butternut squash, peeled
  • 1 tsp tamari
  • ½ tsp dried rosemary
  • 5 Tbsp toasted sunflower seeds
  • 3 Tbsp nutritional yeast
  • 3 Tbsp coconut cream
  • 2 Tbsp lemon juice
  • 8 Tbsp water
  • ½ tsp salt
  • 1 tsp onion powder

For the noodles:

  • 2 zucchinis, spiralized
Zucchini noodles with pumpkin cheese sauce

Start by cutting pumpkin in a one inch size cubes. Toss them with tamari sauce and rosemary and roast in the oven until soft. Toast sunflower seeds on the dry pan until golden brown.

In a high speed blender blend all ingredients until smooth. Serve the sauce with spiralized zucchini noodles and sprinkled with nutritional yeast.