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.
Servings: 3 people
Calories: 466kcal
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: 466kcal | Carbohydrates: 31g | Protein: 16g | Fat: 36g | Saturated Fat: 5g | Sodium: 185mg | Potassium: 1282mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1188IU | Vitamin C: 79mg | Calcium: 94mg | Iron: 6mg