1 large zucchini
1/2 teaspoon salt
1/2 teaspoon lemon juice
Homemade Cashew Parmesan
Wash and spiralize your zucchini using a Spiralizer (or a Julienne Peeler).
Put the spiralized zucchini in a large bowl, sprinkle half of the salt over the zucchini and give it a good mix. Set aside for about 20 minutes.
Meanwhile peel the avocado, remove the seed and put it in a blender or food processor - mix it with the rest of the salt, the lemon juice and ground pepper until it's a smooth Avocado Cream. Taste it and add more salt or lemon juice to taste.
After 20 minutes the zucchini should have lost quite a bit of its water - drain it and put it back in the bowl.
Add the Avocado Cream and give it a good mix.
Put the Zucchini Pasta on a plate and enjoy. Don't forget to top it with the Cashew Parmesan!
Source: Elephantastic Vegan