Vegan Zucchini Noodles with Cashew Cream Sauce
Zucchini noodles: the pasta alternative that makes carb lovers question their life choices. Tossed in a creamy, dreamy cashew sauce, this dish proves that comfort food doesn’t need dairy—or guilt. The sauce? Velvety, garlicky, and packed with rich flavors that cling to every spiral. This meal comes together faster than you can say “Why didn’t I try this sooner?” Fresh basil adds a punch, while lemon keeps things bright. It’s light but satisfying, indulgent yet wholesome. So, grab a spiralizer and get ready to turn zucchini into something worth craving—because boring salads are not the only healthy option.
Vegan Zucchini Noodles with Cashew Cream Sauce
Silky cashew cream sauce coats tender zucchini noodles for a plant-based pasta alternative that’s ridiculously creamy, flavorful, and secretly healthy.
Ingredients
For the Zucchini Noodles:
- 2 medium zucchinis spiralized (nature’s low-carb pasta)
- 1 tbsp olive oil for a light sauté
- ½ tsp salt to draw out moisture
- ¼ tsp black pepper for a little kick
For the Cashew Cream Sauce:
- ¾ cup raw cashews soaked for at least 2 hours
- ½ cup water adjust for desired consistency
- 1 tbsp nutritional yeast adds that cheesy vibe
- 1 tbsp lemon juice for brightness
- 1 garlic clove because garlic makes everything better
- ½ tsp salt balances flavors
- ¼ tsp ground nutmeg optional but adds depth
For Garnishing:
- ¼ cup cherry tomatoes halved (for sweetness and color)
- 2 tbsp fresh basil chopped (because fresh herbs make a difference)
- 1 tbsp pine nuts for crunch
Instructions
- Soak cashews in hot water for 2 hours or overnight for a super smooth sauce.
- Drain and blend cashews with water, nutritional yeast, lemon juice, garlic, salt, and nutmeg. Blend until creamy. Adjust consistency with more water if needed.
- Spiralize the zucchini into noodle-like strands. Pat them dry with a paper towel to remove excess moisture.
- Heat olive oil in a large skillet over medium heat. Add zucchini noodles, salt, and black pepper. Toss for 2–3 minutes until just tender.
- Pour the cashew sauce over the zucchini noodles. Stir well to coat every strand in creamy goodness.
- Remove from heat and top with cherry tomatoes, fresh basil, and pine nuts.
- Serve immediately before the zucchini noodles get watery.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin C: 40%
- Iron: 18%
- Magnesium: 22%
- Potassium: 15%
- Calcium: 10%
Additional Notes & Tips
- Swap pine nuts for toasted almonds if you’re feeling fancy.
- Add red pepper flakes for a spicy kick.
- Blend in a little miso paste for extra umami.
- Serve with a side of garlic bread (because balance).
- Don’t overcook the zucchini—mushy noodles are not the goal.
