Dill Cream Sauce with Carrot Noodles

Noodles: 

8-9 Carrots or 3-4 zucchinis

Dill Cream Sauce: 

1 c cashews

1/4 sunflower seeds

1 Tbs apple cider vinegar

1/8 c nutritional yeast

1/2 fresh dill

salt and pepper to taste

about 1/8 c water

For Noodles: 

You can either use a vegetable peeler or a cheese grader, depending on how think you want the noodles. If you want a more linguine like noodle, use the vegetable peeler, or for a more angle hair like past use the cheese grater. With both kinds of noodles try to get the thinnest slices possible for a more realistic pasta texture and taste. Place in medium sized bowl and set aside. 

For the Dill Cream Sauce: 

First blend cashews and sunflower seeds, apple cider vinegar, and water. The consistency should be saucy. (Add extra water if needed, I like it thinner than pesto). Once desired consistency is reached, add the salt, pepper, nutritional yeast and dill. Blend until dill is fully combined. Taste and add more salt and pepper if needed. 

Poor sauce over pasta, mix together well, and ENJOY! (: