Cooking Instructions
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Step 1
Soak 1 cup of the
Dry Roasted Peanuts (1 cup)
in water for 30 minutes.
Step 2
Drain the peanuts and add them to a blender with the
Coconut Milk (1 cup)
and
Extra-Virgin Olive Oil (1 Tbsp)
. Blend until creamy. Season with
Himalayan Rock Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Using a spiralizer, shred your
Zucchini (2)
into noodles.
Step 4
Chop up the remaining
Dry Roasted Peanuts (1/4 cup)
.
Step 5
Place your zoodles into a large bowl and dress them with the sauce. Add the
Cherry Tomatoes (8)
and top it off with the chopped peanuts. Stir all the ingredients together.
Step 6
Refrigerate until ready to serve or enjoy immediately!
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