Creamy Kimchi Zucchini Pasta
[Vegan, Gluten-Free]

To Make the Kimchi Cream Sauce:

1. Soak the cashews for 2-­4 hours. Rinse well and drain.
2. Add all the ingredients for the kimchi cream sauce into the blender and blend until smooth. If you are using a high-powered blender, use the tamper to help it cream. If you are using a regular blender, you may need to add
3. a little bit of water to make it into a smooth cream. Only add the minimum amount required to do so and no more.

To Make the Zucchini Pasta:

1. To make with a spiralizer, fit your 1/8-inch spacing blade. Top and tail the zucchini, place it onto the spiralizer, and turn the handle to make the noodles.
2. Chop a few times so that the noodles aren't too long and easier to eat.
3. Transfer the noodles into a bowl. Lightly drizzle some toasted sesame oil and add a pinch of salt.
4. Toss well and let it sit for 2­-3 minutes.
5. To make with a mandolin slicer, top and tail the zucchini, and slice the zucchini lengthwise.
6. Stack the slices and cut them into fettuccine-size noodles.
7. Transfer the noodles into a bowl. Lightly drizzle some toasted sesame oil and add a pinch of salt.
8. Toss well and let it sit for 2-­3 minutes.

To Assemble:

1. Roughly chop 1/4 cup kimchi. Thinly slice some chives or green onion, and cut nori (seaweed) sheets into thin strips (skip if you dislike nori) using a pair of kitchen shears.
2. Toss the zucchini pasta with the kimchi cream sauce and mix well until the noodles are completely coated.
3. Add in the chopped kimchi and lightly toss.
4. Plate the pasta and top with some more kimchi, thinly sliced chives or green onion, and thinly cut nori.
5. Serve immediately.