¼ cup raw sunflower seeds, soaked at least 4 hours
¼ cup hemp seeds
2 tablespoons fresh lemon juice + ½ teaspoon zest
1 tablespoon white wine vinegar
1 small garlic clove
handful of fresh herbs - basil, mint, oregano or tarragon
½ teaspoon sea salt
¾ cup water, more as needed
Drain and rinse your macadamia nuts and sunflower seeds that have been soaking. Add them to a high speed blender with hemp seeds, lemon juice, lemon zest, white wine vinegar, garlic, herbs, salt and pepper, and water. Add a little olive oil, if necessary, to get your blade moving.
Use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler - peel thin strips and then slice them vertically.)
Toss zucchini "noodles," with a few spoonfuls of the ricotta, the tomatoes, a drizzle of olive oil and a few pinches of salt and pepper. Serve with extra ricotta on the side.
Extra ricotta will keep in the fridge for about 1 day. If it gets a little watery on day 2, give it a stir until it's cohesive again.
substitution options: option 1: replace macadamia nuts, sunflower seeds, and hemp seeds with all sunflower seeds. option 2: replace macadamia nuts, sunflower seeds, and hemp seeds with an equal amount of raw cashews.
Recipe by Love and Lemons at https://www.loveandlemons.com/zucchini-noodles-lemon-ricotta/