Creamy Almond & Cashew Sauce in Zoodles | FoodByMaria Recipes

Vegan Meals

Creamy Almond & Cashew Sauce in Zoodles

Prep

20 mins

Cook

15 mins

Yield

4

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!

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Creamy Almond and Cashew Sauce in Zoodles

  • Author: Maria Koutsogiannis
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4 1x

Description

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


Scale

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

  1. Into a food processor combine all the ingredients for the sauce
  2. Pulse, then process till creamy and smooth – add more coconut milk if you find that you mixture is a bit too grainy
  3. In a sauce pan on medium heat add EVOO for the Zoodles
  4. Add the Zoodles and let them sauté for around 5 minutes
  5. Add salt and pepper to the Zoodles
  6. 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
  7. This can be enjoyed alone, or as a side! I guarantee you will love this one!

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