2 medium zucchinis
2 large carrots
2 tablespoons homemade tomato sauce
40 gram of walnuts, peeled and chopped
For the vegan mayonnaise
500 ml of soy milk
The juice from two lemons
For the tahini
300 grams of sesame seeds
Step 1: Pour together soy milk, salt, lemon juice and olive oil and beat until you get a creamy texture for the vegan mayonnaise. Remove.
Step 2: Grind the sesame seeds in a bowl along with the salt until you get a paste to make the tahini.
Step 3: Mix the vegan sauce with the homemade tomato sauce and add the tahini. Stir well with a whisk.
Step 4: Wash the zucchini and carrots. Use a spiral cutter to give shape to the vegetables and put them in a bowl.
Step 5: Add salt and sprinkle the peeled walnuts and sesame seeds over the zucchini and carrot noodles.
Step 6: Add the sauce and mix well with a pair of forks or chopsticks.