Home gardeners often find themselves with too many zucchinis kicking around the garden by the end of summer. This recipe makes the most of fresh, in-season zucchini with a rich and satisfying creamy vegan sauce.
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Vegan Zucchini Noodles with Tomato Basil Cream Sauce
Ingredients
4 medium zucchinis
1 c basil
1 c raw organic cashews (soaked overnight in water to soften)
1 c tomatoes (chopped)
1 T vegan butter
1 small onion (finely chopped)
4 clv garlic (finely chopped)
pn chili flakes
salt and pepper (to taste)
Instructions
- Add vegan butter to a hot pan until melted, then add chopped onions, garlic, salt and pepper. Cook until caramelized, stirring frequently.
- Add the chopped tomatoes to the pan and cook for an additional 10 minutes with a pinch of chili flakes.
- Allow tomato and onion mixture to cool slightly, then add to a high-powdered blender along with the soaked cashews and basil.
- Add the puréed sauce back to your pan to cook for a few more minutes while you prepare the zucchini noodles.
- Use a spiralizer or mandolin to create thin noodles from your zucchini (spaghetti-style or flat fettuccini-style zucchini noodles work best).
- Add noodles to the pan with the sauce until they’re warmed through (around 2–3 minutes).
- Serve topped with vegan parmesan and more basil.
Yield
