Vegan Zucchini Noodles with Cashew Cream Sauce

These Vegan Zucchini Noodles with Cashew Cream Sauce offer a light and flavourful low-carb alternative to traditional pasta. The creamy cashew sauce pairs perfectly with spiralised zucchini noodles to create a wholesome and satisfying plant-based dish.

Ingredients

Zucchini Noodles

• 2–3 medium zucchinis, spiralised into noodles
• 1 tablespoon olive oil
• Pinch of salt

Cashew Cream Sauce

• 1 cup raw cashews, soaked for at least 2 hours or boiled for 10 minutes
• 1/2 cup water (adjust for desired consistency)
• 1 tablespoon nutritional yeast
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Pinch of black pepper
• 1/4 teaspoon smoked paprika (optional)

Optional Toppings

• Cherry tomatoes, halved
• Fresh basil leaves, for garnish
• Toasted pine nuts or sunflower seeds, for crunch
• Red pepper flakes, for heat

Instructions

Prepare the Cashew Cream Sauce

1. Drain the soaked cashews and transfer them to a blender or food processor.
2. Add water, nutritional yeast, minced garlic, lemon juice, salt, and black pepper.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Taste the sauce and adjust seasoning, adding more lemon juice for tanginess or water to thin it out. Set aside.

Prepare the Zucchini Noodles

1. Spiralise the zucchinis into noodles using a spiraliser or a julienne peeler.
2. Heat olive oil in a large non-stick frying pan over medium heat.
3. Add the zucchini noodles and a pinch of salt.
4. Sauté for 2–3 minutes, tossing gently, until just tender. Avoid overcooking to prevent the noodles from becoming soggy.

Combine Noodles and Sauce

1. Reduce the heat to low and add the cashew cream sauce to the pan with the zucchini noodles.
2. Toss gently to coat the noodles in the sauce. Heat through for about 1–2 minutes, but do not boil the sauce.

Serve

1. Divide the zucchini noodles into bowls or plates.
2. Top with halved cherry tomatoes, fresh basil leaves, and any additional toppings like toasted pine nuts or red pepper flakes.
3. Serve immediately while warm.

Tips for Perfect Vegan Zucchini Noodles

• Don’t skip the soaking: Softened cashews blend into a smoother sauce.
• Choose firm zucchinis: They create sturdy noodles that hold their shape during cooking.
• Avoid sogginess: Cook zucchini noodles briefly to retain their texture.
• Customise the sauce: Add fresh herbs like parsley or basil for a herbed cashew cream sauce.

This Vegan Zucchini Noodles with Cashew Cream Sauce is a delicious, plant-based pasta alternative that’s both nutritious and indulgent. Perfect for lunch or dinner, it’s a dish you’ll return to again and again!