Vegetable Spaghetti with Tomato Sauce, Nut Balls, and “Parmesan Cheese”

By Chef:  Emily von Euw
Posted: June 5, 2018


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Mamma mia! Enjoy this raw Italian feast with a new parmesan cheeze.


  • 1 carrot
  • 1 red bell pepper
  • 1 zucchini
Nut Balls
  • 1/3 cup nutritional yeast
  • 1 teaspoon Himalayan pink crystal salt and pepper, more to taste
  • 1 cup walnuts (soaked and dehydrated if possible)
  • Curry powder — optional


  1. Slice all the veggies very thin on a mandolin, by hand, or using a spiralizer.
  2. Sprinkle on a little olive oil and salt and set aside.
Nut Balls
  1. Pulse almonds, walnuts, and garlic in a food processor until they’re in a very rough flour size.
  2. Add spices of your choice and salt.
  3. Add olive oil until the mixture is crumbly, but sticks together when you shape it.
  4. Shape it all into nut balls and refrigerate for an hour or so. Or you can dehydrate them for 2-4 hours.
  1. Process tomato, mushrooms, sun-dried tomatoes, garlic, salt, and your choice of spices until it’s like a thick sauce.
  2. Add olive oil until you get the consistency you want.
  1. Process walnuts into a rough floury mix, add in other ingredients until you have a crumbled Parmesan cheese texture. Adjust according to taste.
  1. Pour sauce onto noodles and mix well, until all are coated. Serve with the nut balls and top with cheeze. Enjoy!