Dairy Free Basil Cream Sauce and Zoodles How-to

Easy Vegan Cream Sauce, serve on gluten free pasta or zucchini noodles

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 on zoodles.

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

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


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.

if you’re making zoodles, see below


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.
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
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.

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