Soak 1 cup of the
Dry Roasted Peanuts (1 cup)
in water for 30 minutes.
Drain the peanuts and add them to a blender with the
Coconut Milk (1 cup)
Extra-Virgin Olive Oil (1 Tbsp)
. Blend until creamy. Season with
Himalayan Rock Salt (to taste)
Ground Black Pepper (to taste)
Using a spiralizer, shred your
Chop up the remaining
Dry Roasted Peanuts (1/4 cup)
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.
Refrigerate until ready to serve or enjoy immediately!