Ingredients
Scale
- 2 medium zucchini (600g)
- 1 cup cherry tomatoes (150g)
- ½ cup butter beans (100g)
- ½ cup raw cashews, soaked overnight (65g)
- ½ cup fresh basil leaves, packed (~30g)
- ¼ cup dairy-free milk (65mL)
- 1 lemon, zest and juice
- ¼ cup nutritional yeast (12g)
- 1 clove garlic
- 1 tsp onion powder (optional)
- Pinch of salt
Instructions
- Spiralize the zucchini and place in a bowl with cherry tomatoes.
- Blend butter beans, soaked cashews, basil, dairy-free milk, lemon zest and juice, nutritional yeast, garlic, onion powder, and salt until smooth.
- Pour the sauce over the zoodles and mix thoroughly.
- Serve topped with remaining cherry tomatoes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Soak cashews overnight for a creamier texture.
Use fresh basil for the best flavor; dried basil can be used in a pinch.
Adjust lemon juice for desired brightness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Calories: 410
- Sugar: 6
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 8
- Protein: 12
- Cholesterol: 0