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Dairy-Free Creamy Basil Sauce and Zoodles

A healthy, creamy dish featuring zoodles along with a flavorful dairy-free basil sauce, perfect for meal prep and weight loss.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Healthy, Mediterranean
Calories: 275
Ingredients Method Notes

Ingredients
  

Basil Sauce Base
  • 1 cup cashews, soaked until soft
  • 1/2 cup water
  • 1 large lemon, juiced and zested
  • 1-2 tablespoons nutritional yeast (optional) Adds a cheesy flavor.
  • 2 teaspoons miso
  • 2 cloves chopped fresh garlic
  • 1 cup fresh basil leaves, chopped
  • to taste sea salt and freshly ground black pepper
Zoodles and Toppings
  • 4 medium zucchini Spiralized into zoodles.
  • to taste salt for sprinkling noodles Helps to remove excess moisture.
  • 1 cup cherry or pear tomatoes, sliced in half
  • 1/2 cup toasted pine nuts
  • 1 cup basil cream sauce For mixing with zoodles.
  • 3 large basil leaves, chopped For garnish.

Method
 

Prepare the Sauce
  1. In a high-speed blender, combine the soaked cashews, water, lemon juice, lemon zest, nutritional yeast if using, miso, and garlic. Blend until smooth.
  2. Add the chopped basil, salt, and pepper to the blender. Blend on the lowest speed just to incorporate.
Prepare the Zoodles
  1. Use a spiralizer or a vegetable peeler to turn the zucchini into thin strips, roughly 4 cups in total.
  2. Sprinkle the zoodles with salt and let them sit for about 15 minutes to pull out excess water.
  3. After 15 minutes, rinse the zoodles under cold water and pat them dry with paper towels.
Combine and Serve
  1. In a large mixing bowl, stir together the zoodles with the creamy basil sauce, cherry tomatoes, and toasted pine nuts.
  2. Serve with a sprinkle of the chopped basil on top.

Notes

This dish is best served immediately. Store leftovers separately; zoodles last 2-3 days in the refrigerator, while basil sauce can be frozen for up to a month.