Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce
 
Prep time
Cook time
Total time
 
A rich cashew cream sauce with roasted red peppers, served on zucchini noodles.
Cuisine: Main Dish
Yield: 2 servings
Ingredients
Zucchini Noodles
  • 2 medium zucchini
  • 1 Tbsp olive oil
  • ¼ cup onion, chopped
  • 1 clove garlic, minced
Roasted Red Pepper Sauce
  • 1.5 cups raw cashews
  • 2 cups water
  • 1 clove garlic
  • 1 Tbsp balsamic vinegar
  • 1 tsp dried basil
  • 1 large roasted red pepper (see notes)
  • Salt and pepper to taste
  • Pine nuts and fresh basil (optional garnish)
Instructions
Make the Sauce:
  1. Combine cashews, water, garlic, vinegar, basil, and roasted red pepper in a blender or the bowl of a food processor. Blend until fully combined and smooth. Add salt and pepper to taste. Set aside.
Make the Zucchini Noodles
  1. With a spiralizer or julienne slicer, cut zucchini into thin strips/noodles. If using a regular kitchen knife, cut lengthwise into ¼ inch slices, then slice each piece lengthwise into very narrow ¼ inch strips.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
  3. Add zucchini and cook until just warmed, 1-2 minutes. Transfer to plates and top with pine nuts and basil, if using. Serve immediately.
Notes
I used jarred roasted red pepper, but you can roast on your stovetop if desired. Turn a burner to medium-high and place a red pepper directly on the flame. Cook, turning, until flesh is blistering. Place in a paper bag for 15 minutes, then use a paper towel to remove the skin. Slice in half and remove stems and seeds, then follow instructions to make sauce.
Recipe by Baked In at https://www.baked-in.com/2014/08/10/zucchini-noodles-with-vegan-roasted-red-pepper-cream-sauce/