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how to make vegan basil cream sauce
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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 Time20 mins
Cook Time10 mins
Soaking3 hrs
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: cream sauce recipe, dairy free sauce recipe, gluten-free pasta, zoodles recipe
Servings: 3 people
Calories: 466kcal
Author: Hillori Hansen


For the Basil Sauce:

  • 1 cup cashews soaked until soft*
  • 1/2 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
  • 1/4 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
  • 1/2 cup toasted pine nuts
  • 1 cup basil cream sauce
  • 3 large basil leaves, chopped


  • 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.



*Typically you need to soak nuts a minimum of 3-6 hours to get them soft. Soak in filtered water, then rinse and drain.


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