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5
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9
votes
Dairy-Free Creamy Basil Sauce And Zoodles Recipe
A fresh and creamy zoodles (zucchini noodles) recipe from Chef Hillori Hansen, with Dairy-Free Basil Sauce that's deliciously garlicky and super easy.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Soaking
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
cream sauce recipe, dairy free sauce recipe, gluten-free pasta, zoodles recipe
Servings:
3
people
Calories:
466
kcal
Author:
Hillori Hansen
Ingredients
For the Basil Sauce:
1
cup
cashews
soaked until soft*
½
cup
water
1
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
¼
teaspoon
fresh ground black pepper
For the zucchini noodles and assembly
4
medium zucchini
Salt for sprinkling noodles
1
cup
cherry or pear tomatoes, sliced in half
½
cup
toasted pine nuts
1
cup
basil cream sauce
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.
Video
Notes
*Typically you need to soak nuts a minimum of 3-6 hours to get them soft. Soak in filtered water, then rinse and drain.
Nutrition
Calories:
466
kcal
|
Carbohydrates:
31
g
|
Protein:
16
g
|
Fat:
36
g
|
Saturated Fat:
5
g
|
Sodium:
185
mg
|
Potassium:
1282
mg
|
Fiber:
7
g
|
Sugar:
12
g
|
Vitamin A:
1188
IU
|
Vitamin C:
79
mg
|
Calcium:
94
mg
|
Iron:
6
mg