Homemade zucchini noodles topped with garlic cashew cream sauce. This vegan raw pasta dish is so easy to make – no cooking required!
If you’re new to zoodles, don’t worry! They’re nothing fancy or hard to make. All that you need are a spiralizer and a zucchini, and you can make quick, easy, healthy raw pasta. You can also make veggie noodles from cucumbers, carrots, sweet potatoes, and beets. These zoodles in vegan cream sauce are a good introduction to the simplicity of veggie noodles.
Whenever I talk about making zoodles or other types of raw pasta, I get questions about my spiralizer. The one in the video and photos is a $10 spiralizer that I bought from Amazon. It works fine for zucchini and cucumber, but for harder veggies, like carrots, I’m not mad about it. A stand-up spiralizer seems like the better option, if you’re going to be using it a lot or want to spiralize hard vegetables.
The cream sauce in this recipe is cashew-based. To get a nice, smooth sauce, you’ll want to soak your cashews. You can either soak them in water overnight in the fridge or in hot water for 10-20 minutes. Once they’re soaked, drain your cashews and discard the soaking water, and you’re ready to make cream sauce for your zoodles!
Yields 2-3 servings
Raw Pasta in Easy Tomato-Basil Cream Sauce
30 minPrep Time
30 minTotal Time
- 3/4 cup raw cashews, soaked and drained (see above)
- 3/4 cup water
- 1 tablespoon lemon juice
- 1 large or 3 small cloves garlic
- 1/2 cup chopped tomatoes
- 1/2 cup fresh basil leaves
- 2 tablespoons nutritional yeast
- 2 zucchini, cut into “noodles” with a spiralizer
- 2 tablespoons chopped basil, for garnish
- 1/2 cup grape tomatoes, halved, for garnish
- In your blender, combine the cashews, water, lemon juice, garlic, tomatoes, basil, and nutritional yeast. Puree until completely smooth. This will be fast in a high speed blender. In a regular blender, just blend, scrape down the sides, and repeat until you have a smooth mixture. It may take time, but you can do it!
- Toss the spiralized zucchini with your cream sauce, then top with the basil and tomatoes. Serve with extra sauce on the side.
You have two options to soak your cashews: pour them in a bowl and cover with water, then refrigerate overnight OR cover with hot water and soak for 20 minutes. Either way, drain off and discard the soaking water. No need to rinse.