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

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