raw vegan carrot carbonara

Thinly sliced carrots and herbs with a delicious creamy plant-based dressing for the perfect organic salad.

Ingredients
Serves 2 

For the sauce:

• 1 clove of garlic

• 1/4 cup cashews

• 2 tbsp. lemon juice

• 1 tsp. sea salt

• 1 tbsp. nutritional yeast

• 1 tbsp. olive oil

• 2 tbsp. water

• 1 tbsp. maple syrup

For the noodles:

• 3 carrots

• 1/2 red bell pepper

• 10 spinach leaves

Basil herb oil:

• 3 tbsp. olive oil

• 5 basil leaves

Method
1. To make the sauce, combine all the ingredients in a high speed blender or food processor and blend/process until it's very smooth and creamy.

2. To make the basil-herb oil, combine the olive oil and basil leaves in a mortar and pestle and grind until the basil is completely ground up. 

3. For the noodles, make thin ribbons out of the carrots, using a peeler and cut the red bell pepper into thin strips. 

4. Gently mix the carrots with the sauce and marinate for 5-10 minutes, so they get softer. Add the red bell peppers and gently mix. 

5. Serve with the spinach leaves and sprinkle some basil-herb oil before serving.