Home gardeners often find themselves with too many zucchinis kicking around the garden by the end of summer. This recipe makes the most of fresh, in-season zucchini with a rich and satisfying creamy vegan sauce.
Ingredients:
- 4 medium or 2 large zucchinis
- 1 c basil
- 1 c raw organic cashews, soaked overnight in water to soften
- 1 c chopped tomatoes
- 1 Tbsp vegan butter
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- Salt and pepper, to taste
- Pinch of chili flakes.
Instructions:
- Add vegan butter to a hot pan until melted, then add chopped onions, garlic, salt and pepper. Cook until caramelized, stirring frequently.
- Add the chopped tomatoes to the pan and cook for an additional 10 minutes with a pinch of chili flakes.
- Allow tomato and onion mixture to cool slightly, then add to a high-powdered blender along with the soaked cashews and basil.
- Add the puréed sauce back to your pan to cook for a few more minutes while you prepare the zucchini noodles.
- Use a spiralizer or mandolin to create thin noodles from your zucchini (spaghetti-style or flat fettuccini-style zucchini noodles work best).
- Add noodles to the pan with the sauce until they’re warmed through (around 2–3 minutes).
- Serve topped with vegan parmesan and more basil.
You May Also Like: Vegan Sundried Tomato and Walnut Pesto, Shiitake Mushroom Vegan Power Pâté, Vegan Cheese.
