Dairy Free Basil Cream Sauce And Zoodles Recipe

A fresh and creamy zoodles (zucchini noodles) recipe from Hillori Hansen, with dairy-free cream sauce that's fresh, garlicky and super easy.

Vegan Cashew Cream SauceThis Dairy Free Basil Cream Sauce is packed with fresh basil flavor and a little taste of garlic – it’s so delicious, you’ll never miss the dairy. The recipe was perfected by my beautiful friend Chef Hillori Hansen – you may remember her from our video about Spatchcocking – and we’ve served it on fresh gluten-free pasta, over grilled fish, and we love it with a zoodles recipe.

We’ve given you the super-easy recipe for Dairy Free Basil Cream Sauce below, as well as directions for making the zoodles recipe (zucchini noodles) and assembling a colorful, flavorful dish. Yum.

PS – don’t skip soaking the cashews, that’s an important step!

 

 

Dairy Free Basil Cream Sauce And Zoodles Recipe

A fresh and creamy zoodles (zucchini noodles) recipe from Hillori Hansen, with dairy-free cream sauce that's fresh, garlicky and super easy.

Course Main Course
Cuisine American
Keyword cream sauce recipe, dairy free sauce recipe, gluten-free pasta, zoodles recipe
Servings 3 people
Author Hillori Hansen

Ingredients

For the Sauce:

  • 1 cup cashews, soaked until soft*
  • 1/2 cup water
  • One lemon, juiced and zested
  • 1-2 tablespoons nutritional yeast, optional
  • 2 teaspoons miso
  • 2 cloves chopped fresh garlic
  • 1 cup fresh basil leaves, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1/4 teaspoon fresh ground black pepper
  • *Typically you need to soak nuts a minimum of 3-6 hours to get them soft. Soak in water rinse and drain.

For the zucchini noodles and assembly

  • 4 medium zucchini
  • Salt for sprinkling noodles
  • 1 cup cherry or pear tomatoes, sliced in half
  • 1/2 cup toasted pine nuts
  • 1 cup basil cream sauce
  • 2 – 3 large basil leaves, chopped

Instructions

  1. Blend cashews, water, lemon juice and zest, nutritional yeast, miso & garlic until smooth.
  2. Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate.
  3. Spiralize the noodles or use a peeler to shave around the zucchini into thin strip pieces (roughly 4 cups).
  4. Sprinkle salt over noodles and let rest for about 15 minutes (this should pull out water from the noodles).
  5. Rinse and pat the noodles dry with paper towels.
  6. Stir in the sauce, tomatoes and toasted pine nuts.
  7. Garnish with chopped basil.