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Vegan Zucchini Noodles with Cashew Cream Sauce

Emily Carter
Silky cashew cream sauce coats tender zucchini noodles for a plant-based pasta alternative that’s ridiculously creamy, flavorful, and secretly healthy.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 320 kcal

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.