Vegan Zoodle Recipe

Zoodles w/ Sun-dried Tomato Cashew Cheese

On dat zoodle grind these days! The best part of zoodles, aside from the fact that they are called “zoodles,” is how versatile they are. Like pasta, you can do whatever the hell you want with them and they will more than likely be incredible. Sun-dried tomato sauce seemed like a good idea.


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You will need:

  • 4 zucchinis, spiralized
  • 2 tbs olive oil
  • 1/2 cup cashews (soaked in hot water for at least 20 min)
  • 5 fresh basil leaves
  • 1 clove garlic
  • 1/4 cup sun-dried tomatoes (soaked in hot water for at least 20 min)
  • 1/3 cup water (or more for a looser consistency)
  • Salt and pepper, to taste
  • Red hot pepper flakes (optional)

To make:

  • In a pan over medium heat, add your spiralized zoodles and olive oil. Sauté until cooked.
  • In a blender or food processor, add soaked cashews, basil, garlic, sun-dried tomatoes, water, salt, and pepper. Blend until creamy and smooth (about 2 min). It will be pretty velvety!
  • Add a spoonful of cashew cheese sauce to your zoodles and mix until incorporated.
  • Plate up a serving, add another spoonful of sauce, and garnish with red hot pepper flakes.

Bon appétit! xx bianca


14 thoughts on “Zoodles w/ Sun-dried Tomato Cashew Cheese

  1. I’m adding some garlic salt instead of garlic cloves, hope it’s
    fine, as I don’t wanna use garlic here directly…

  2. Mmmmm zoodles…… They have changed my life as I love me a good ol plate of spaghetti but cannot stand the lethargy that never fails to follow. That cashew sauce brings it to the top! Nice one!

    • Thank you! I feel the same exact way – It’s hard to even eat pasta even more so now because I am so used to feeling great after zoodles :)

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