1. Spiralize the zucchini
  2. Add 1 teaspoon Himalayan salt mix it with the zuchetti
  3. In a small bowl, combine: nutritional yeast, almond milk, olive oil, black- and cayenne pepper and garlic 
  4. Remove and whisk the mixture until well combined
  5. Toss the zucchini noodles with the almond milk mixture.
  6. Add the sliced tomato, Italian seasoning, basil, red pepper flakes, and capers.

Basil pesto

 

 

Red pesto