Vegan Meals
Creamy Almond & Cashew Sauce in Zoodles
Last Updated:
Prep
20 minutes
Cook
15 minutes
Yield
4
Just another lovely way you and your family can cook with courgettes at home. It is dairy free, organic and vegan!
My spiralizer has completely changed the way we do dinner in our household. It is just so simple to whiz a few courgettes up, and whip up a lovely sauce to pair it with. I hope you all enjoy this very unique, yet delicious recipe!
Creamy Almond and Cashew Sauce in Zoodles
Just another lovely way you and your family can cook with courgettes at home. It is dairy free, organic and vegan!
Ingredients
Courgettes:
- 3 large courgettes spiralized
- 2 tbsp. EVOO
- 1 tsp. sea salt
- 1 tsp. pepper
Creamy Almond and Cashew Sauce:
- 1/2 cup almonds soaked in water for 3 hours
- 1/3 cup of cashew soaked in water for 3 hours - you can soak both for longer but 3 hours will be fine!
- 1/4 cup of fresh basil
- 1 cup of sautéed mushrooms
- 1 sautéed tomato
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp chilli pepper
- 2 tbsp. EVOO
- 1/4 cup of coconut milk
Instructions
- Into a food processor combine all the ingredients for the sauce
- Pulse, then process till creamy and smooth - add more coconut milk if you find that you mixture is a bit too grainy
- In a sauce pan on medium heat add EVOO for the Zoodles
- Add the Zoodles and let them sauté for around 5 minutes
- Add salt and pepper to the Zoodles
- Now add the sauce mixture and simmer for another 5-7 minutes on low heat till the zoodles and sauce begin to bubble and look creamy and delicious
- This can be enjoyed alone, or as a side! I guarantee you will love this one!
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