Vegan Zucchini Noodles with Tomato Basil Cream Sauce

Ingredients:

  • 4 medium zucchinis
  • 1 cup basil
  • 1 cup raw organic cashews (soaked overnight in water to soften)
  • 1 cup tomatoes (chopped)
  • 1 tablespoon vegan butter
  • 1 small onion (finely chopped)
  • 4 cloves garlic (finely chopped)
  •   pinch chili flakes
  •   salt and pepper (to taste)

Yield:



Instructions:

  1. Add vegan butter to a hot pan until melted, then add chopped onions, garlic, salt and pepper. Cook until caramelized, stirring frequently.
  2. Add the chopped tomatoes to the pan and cook for an additional 10 minutes with a pinch of chili flakes.
  3. Allow tomato and onion mixture to cool slightly, then add to a high-powdered blender along with the soaked cashews and basil.
  4. Add the puréed sauce back to your pan to cook for a few more minutes while you prepare the zucchini noodles. 
  5. Use a spiralizer or mandolin to create thin noodles from your zucchini (spaghetti-style or flat fettuccini-style zucchini noodles work best).
  6. Add noodles to the pan with the sauce until they’re warmed through (around 2–3 minutes).
  7. Serve topped with vegan parmesan and more basil.
     

Notes:

Cooking time:

Preparation time: