Creamy Cucumber Noodles

I love pasta and the creamier the better!  However, I don’t love carbs.  So I decided to try to make a creamy, delicious pasta out of the cucumbers from my garden, and I can’t believe how wonderfully it came out!  It is so simple to make, just as satisfying as “real” pasta, and very nutritious!  You’ve really got to try this!

• 2 cucumbers
• 1/2 t salt
• 1/4 t sugar
• 2 T white wine vinegar
• 1 T earth balance spread
• 1 shallot, minced
• 1/4 t dried dill
• 1/4 c cashew cream (see below)

Peel the cukes, slice them lengthwise, and remove the seeds with a spoon.  Then, using a vegetable peeler, peel them so that you create paper thin slices.  In a large bowl, combine the salt, sugar and vinegar.  Add the “noodles,”  toss gently and let marinate for 20 minutes.  In the meantime, melt the earth balance in a skillet and then add the shallot and cook on medium high for 5 minutes.  Drain the noodles and add to the pan. Decrease the heat to low and stir with a wooden spoon.  After a few minutes, add the dill and the cashew cream and cook another few minutes.  Add salt and pepper to taste.  Serve hot.

Cashew cream – place 1/4 cup cashews in a blender and just cover with water.  Blend well and keep adding water 1 T at a time if needed to get the consistency of heavy cream.  If your blender is not the best quality, like a vitamix, you may want to soak the cashews overnight first.