Zucchini Noodles With Basil Cream Sauce

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Elevate your raw vegan diet with this easy, refreshing, delicious dinner. These zucchini noodles are smothered in a basil cream sauce and topped with beautifully plump plum tomatoes and optional pine nuts. Made from cashews, the basil cream sauce has a luxurious, creamy texture and incredible depth of flavor. Think of it like a cross between pesto and Alfredo sauces, only without the high sodium and fat content from jarred varieties.

Even though this recipe seems difficult to make, it only requires 15 minutes of your time. Use a spiralizer to spiralize the zucchini and then blot the zucchini noodles dry. The last thing you want is extra moisture in your zucchini noodles. You can make the sauce either before or after you spiralize the zucchini. Ideally, use a food processor instead of a high-speed blender. The food processor will blend the ingredients much more efficiently and quickly. If you fall in love with the sauce after tasting it, consider making it again to use as a dip for raw vegetables.

When it comes to plating the zucchini noodles, make sure that you toss them in the sauce prior to plating. You have the option to mix the tomatoes into the noodles, or you can serve them on the side (like they are in the picture). If you want more flavor and texture, sprinkle some raw pine nuts on top of each plate of zucchini noodles. Pine nuts too expensive? Chop up some leftover raw cashews and use them instead!

Zucchini Noodles With Basil Cream Sauce
  • Prep Time:15m
  • Total Time:15m


For the Sauce

  • 1 c raw cashews (soaked in water and then drained)
  • 1/2 c water
  • 1 1/2 tbsp. freshly squeezed lemon juice
  • 1 tsp. raw tahini
  • 1 clove garlic, minced
  • 1/2 c basil leaves
  • 1/4 tsp. Himalayan salt
  • 1/4 tsp. fresh ground pepper

For the Zucchini Noodles

  • 2 zucchini, spiralized
  • 2 c plum tomatoes, quartered
  • 1/8 c raw pine nuts (optional topping)
  • fresh cracked pepper, for serving


For the Sauce

  1. Add all of the ingredients to a food processor and blend until smooth. You may need to stop blending, scrape down the sides, and continue blending to fully incorporate the ingredients.
  2. Set aside while you prepare the zucchini noodles.

For the Zucchini Noodles

  1. Spiralize the zucchini and then add them to a strainer. Pat the zucchini noodles with paper towels to dry them out.
  2. Transfer the zucchini noodles to a large bowl and choose whether or not you want to add the tomatoes and pine nuts. Pour the sauce over the zucchini noodles and toss to coat.
  3. Serve the zucchini noodles and top with freshly ground black pepper. Enjoy!


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