Vegan Zucchini Cream Sauce

Vegan Zucchini Cream Sauce

All of the creaminess of a traditional dairy-filled sauce with none of the dairy and all of the zucchini!

Serves: 4

INGREDIENTS: 

  • 2 Zucchini - one chopped into small pieces & one sliced into thin circles
  • 1 cup raw cashews - soaked for 20-30 minutes in hot water
  • 1 tbsp extra virgin olive oil
  • 3 garlic cloves, minced 
  • ½ cups fresh basil
  • ½ tsp sea salt
  • ½ black pepper
  • ¼ cup reserved pasta water
  • red pepper flakes, for topping (optional)

DIRECTIONS:

  1. Preheat oven to 450F.
  2. Slice one zucchini into circular pieces and add to a bowl with 2 tsp extra virgin olive oil and a pinch of sea salt and black pepper. Mix until well coasted. Chop the other zucchini and set aside.
  3. Place the slices onto a baking sheet, spread out, and roast for about 30 minutes or until golden brown.
  4. Bring a pot of salted water to a boil for your pasta. (We recommend our Lemon Rosemary or Tomato Basil Rigatoni options for a perfect flavor pairing!)
  5. Add 1 tbsp of extra virgin olive oil to a pan and heat on medium heat. Add the chopped zucchinis, sea salt, pepper, and garlic.
  6. Sauté for about 15 minutes and set aside.
  7. Cook your pasta of choice according to package instructions and be sure to scoop up ¼ cup of the pasta water before draining.
  8. To a blender add sautéed zucchini, pre-soaked cashews, basil, reserved pasta water and blend until smooth.
  9. Add the pasta and sauce back into the pan and mix on a low-medium heat for a several minutes more.
  10. Remove the zucchini from the oven when done and use as a garnish to top your sauced pasta.
  11. Top with some red pepper flakes and dig in!

 

adapted from Justine Cooks Vegan
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