Last week, Dartmouth Week sat in on a raw food cooking class at Round the Bend Farm. Among several recipes introduced at the class was zucchini noodles topped with a nut cream sauce. To make zucchini noodles at home, the following recipe can be used:

3-4 cucumbers or zucchinis - cut off ends

Use a spiralizer to turn into noodles.

Assemble nut cream sauce:

1 cup cashews - soak in water for two hours then drain and rinse.

1/2 cup water

1 1/2 tablespoons fresh lemon juice

1 teaspoon white miso

1 teaspoon chopped garlic

1/2 cup packed fresh basil leaves, coarsely chopped

1/4 teaspoon Himalayan salt

1/4 teaspoon fresh ground pepper

Blend the cashews, water, lemon juice and miso until smooth. Add the chopped garlic, basil, salt and peppers on a low speed to incorporate. You want to still see a little of the basil. Add in tomatoes, scallions, pine nuts, whatever else you have on hand that sounds good to you! Top with fresh ground pepper.