Your whole food, plant-based life.

Easy Cucumber Noodles with a Vegan Basil Cream, Tomatoes and Pine Nuts!

Craving an easy, refreshing, delicious dinner? These cucumber noodles with a basil vegan cream sauce rock. The best part is that you can throw them together quickly! No oil is used in this recipe. And the basil vegan cream sauce is made from cashews, one of the healthiest nuts there is. And don’t worry, one serving has less than 1/4 cup of nuts. Well within the daily limit.


Cucumber Basil Noodles with Pine Nuts. Raw, Vegan Recipe


Vegan cream sauces, like this one are super simple to make and have the luxurious creamy texture and mouthfeel that a traditional cream sauce has. I always have one in the refrigerator that lasts us through the week. You can use this sauce on the pasta, but you can also use it as a dip, or make a quick appetizer with it by spreading some on a raw cracker and topping it with a tomato half.




Why we love cashews

  • They are packed with vitamins minerals and antioxidants.
  • They contain vitamins E, K, B6
  • They have a low GI
  • They have  a lower fat content than most nuts and the fat they have is heart protective.
  • They can help to reduce high triglyceride levels.
  • They have copper and magnesium.
  • Frequent nut consumption is associated with lower weight gain*.

So, lose the guilt and still enjoy your creamy pasta with veggie noodles and nut cream sauces! Your body will thank you.

*Cashew Nut Health Benefits

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  1. Michelle wrote on January 13, 2016

    Hi! Did you soak the pine nuts as well?

    • Susan wrote on January 13, 2016

      Hi, Michelle, Thanks for asking. The pine-nuts are not soaked in this recipe. Cheers!

  2. Beatrix wrote on December 18, 2015

    Amazing sauce! Thank you for sharing! How long is it good for if kept the sauce is kept by itself in an airtight container in the refrigerator? Thanks!

    • Susan wrote on December 18, 2015

      It should keep for 3-5 days but make sure you smell it. These cream sauces don’t have a particularly long shelf life because they have fresh ingredients in them.

      • Beatrix wrote on December 19, 2015

        Thank you!

  3. Denise Lucas wrote on November 11, 2015

    Delicious! I will be making this again.

  4. Gloria wrote on September 27, 2015

    I’ve made this sauce twice now. I’ve loved the flavor, but the texture has been curdly. Not sure why. I’ve been following the recipe. Do you have any ideas around what might be causing this to happen?


    • Beatrix wrote on December 20, 2015

      Maybe you are not soaking the cashews long enough…I soak mine for 8-10 hours and it comes out perfect!

    • Susan wrote on September 27, 2015

      Hi, Gloria, I have made this many times and not had that problem. Are you blending with a high-speed blender? Are you blending enough? Cheers!

  5. Judy Sutton wrote on September 6, 2015

    I didn’t see what to soak the cashews in? Is it salt water?
    Thanks so much.

    • Susan wrote on September 14, 2015

      Hi, Judy, You just soak the nuts in plain water. I used filtered water because that is what I drink and cook with. Cheers!

    • Leslie Vincent wrote on September 7, 2015

      I have the same question and for how long?

      • Roxanne wrote on September 14, 2015

        And do you soak them in the fridge or on the counter?

        • Susan wrote on September 14, 2015

          Hi, Roxanne, I soak them overnight in the refrigerator but if I am using them same day, it is just fine to soak them on the countertop. Cheers!

  6. Laurel wrote on August 31, 2015

    Loved this adaptable sauce! I made it to put over raw zucchini and carrot noodles. It’s very flexible– would be great over many things. We used toasted sunflower seeds as we didn’t have pine nuts. My family prefers a bit more tangy sauce, so added more lemon. Thank you for this recipe to add to our collection for our new spiralizer noodles.

    • Susan wrote on August 31, 2015

      Laurel…so happy to hear that!

  7. Aubrey wrote on August 29, 2015

    YUM!!! I LOVE cucumber noodles;)

  8. Michelle wrote on August 29, 2015

    This looks so good and thankyou so much for all your wonderful recipes. I’m highly allergic to cashews….what nuts wouldyou suggest to replace them with? I’m thinking Macadamias?

    • Susan wrote on August 29, 2015

      Macadamias or pine nuts are the closest. Cheers!

  9. Kathleen Bryce wrote on August 29, 2015

    To blend the sauce would you suggest a bender or a food processor ?

    • Susan wrote on August 29, 2015

      You can use either. I used a high speed blender. You just want to make sure it get’s smooth. Cheers!


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