Creamy Almond & Cashew Sauce in Zoodles

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

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Just another lovely way you and your family can cook with courgettes at home. It is dairy free, organic and vegan!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4

Ingredients

  

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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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