Margherita Zucchini Linguini
Recipe type: Entree
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 2 servings
Cashew Ricotta
  • 1 cup cashews, soaked overnight and rinsed
  • 1 tablespoons apple cider vinegar
  • salt and pepper to taste
  • water as needed
Margherita Linguini
  • 4 medium zucchini, peeled and cut on a spiral slicer.
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 clove garlic, finely chopped (+ more if desired)
  • 2 cups cherry tomatoes, halved
  • ½ cup cashew ricotta, thinned with water if necessary (see recipe)
  • 1 cup fresh basil leaves, stemmed and washed
For the Cashew Ricotta
  1. Rinse the soaked cashews and discard the soak water. Place the cashews in a food processor and add the apple cider vinegar. Process until the cashews are creamy, adding water as needed to help achieve the texture of ricotta in the food processor. Taste and adjust seasoning by adding salt and pepper to taste. Remove from the food processor and place in a container. Stir in a little more water (little by little) until you get a chunky cottage cheese texture. Set aside until ready to use.
For the Zucchini Linguini
  1. Wash and peel the zucchini. Using a spiral slicer to make noodles with the peeled zucchini. Place the zucchini noodles in a medium mixing bowl.
  2. Drizzle the noodles with olive oil, salt and pepper. Add the minced garlic and toss well until noodles are well coated.
  3. Chop 1 cup of the tomatoes until a chunky sauce is formed. Season with salt and pepper to taste.
  4. Divide the zucchini noodles into 2 bowls. Top the noodles with the chopped tomato "sauce," halved cherry tomatoes, cashew ricotta and basil leaves. Serve immediately.
Recipe by Plant Craft at