This meal is supposed to be a FullyRaw Vegan Mango Avocado Noodle Salad but since I wasn’t able to find avocados at my local fruit stall and the mangoes were too hard, I’ve made cucumber noodles and used whatever ingredients that I have at hand.

DAY 3: CHEESY CUCUMBER NOODLES 🥒🥒🥒
INGREDIENTS:
~ 2 Japanese cucumbers
~ ¼ cup vegan cheese (I used the Cheese Log recipe on page 21 in my eBook, Fun with Vegan Cheese)
🧀🧀🧀
*Toppings*
~ sundried tomatoes
~ organic cayenne from @signaturemarket
~ coconut bacon
~ parmesan shards ➡️➡️➡️ I will be teaching this at the Raw Vegan Cheese Demo on 27 October, click on link in bio and look for the button and click again for full details on how to sign up
~ freshly ground black pepper

METHOD
1. Spiralise cucumbers to turn them into noodles. If you don’t have a spiraliser, use a grater or a potato peeler
2. Add cheese to the cucumber noodles and use your hands to massage them into the noodles so they are thoroughly coated with the cheese
3. Add toppings of choice. You can add anything that’s raw vegan which you think tastes good, actually. Have fun😀