Or is that “MaCaZu Sauce” because it’s made with macadamia nuts, cashews and zucchini? 🙂
This post has been a long time coming. I don’t typically spend much thought on sauce recipes… usually it’s curries, soups, appetizers and sweet treats that catch my attention with a new spin and won’t let my brain go until I’ve posted the recipe. but when I saw Alex’s recipe for Macazu Sauce I wanted to give it a whirl. The super talented Alex Boake of Alex Boake Illustration has work you might recognize: most famously, the Poop Pageant in Practical Paleo. That’s a memorable page in the book! In any case, when Alex offered to draw a recipe of mine in exchange for photographing one of her recipes, I jumped at the chance. Her stuff is just too cute to not want to have something drawn.
Whole 30 compliant and delicious? Definitely worth a try. Her description of it as “creamy and savory” was a definite selling point, because I’ll admit: I miss pasta drowned in sauce. When Alex was kind enough to let me feature her creation on here on my blog, I couldn’t wait to try it over zoodles (zucchini noodles) for a low-carb, real-food riff on what I was craving.
It worked so well! Creamy and almost cheesy… I took it to the next level with a dusting of paprika, parsley and cashews but otherwise left Alex’s creation as is.
- 1 lb zucchini
- 1 head of roasted garlic
- ⅓ cup plus 1 tbsp raw macadamia nut butter
- ¼ cup raw cashews
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp salt
- 1 tsp cumin
- ½ tsp black pepper
- ¼ tsp paprika
- Zoodles and Garnish
- 2 lbs zucchini
- Roast the garlic head according to the instructions here and allow it to cool enough to touch.
- Peel and chop the zucchini (any peel would interfere with the smoothness of the sauce). Add the zucchini and the rest of the sauce ingredients to a food processor, pulsing and scraping down the sides until smooth.
- Once blended, serve over steamed zucchini noodles topped with paprika, parsley, and cashews.