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.
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.
Easy Cucumber Noodles with a Vegan Basil Cream, Tomatoes and Pine Nuts
SERVES 4
Basil Vegan Cream Sauce
- 1 cup cashews, soaked until soft*
- 1/2 cup water
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon white miso
- 1 teaspoon chopped fresh garlic
- 1/2 cup packed fresh basil leaves, coarsly chopped
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon fresh ground pepper
- Blend cashews, water, lemon juice, and miso until smooth.
- Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate. You should still see the chopped basil leaves.
Cucumber Noodles and Assembly
- 3-4 cucumbers
- 2 cups cherry tomatoes, halved
- 1/2 cup pine nuts
- 1 cup basil vegan cream sauce
- Fresh ground pepper
- Spiralize the noodles. You should have at least 4 cups.
- Pat the noodles dry with paper towels.
- Stir in the sauce, tomatoes and pine nuts.
- Top with fresh ground pepper.
*Typically you need to soak nuts a minimum of 3-6 hours to get them soft. I tend to soak them overnight. Soak in water, rinse and drain.
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!
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!
Denise Lucas wrote on November 11, 2015
Delicious! I will be making this again.
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?
Gloria
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!
Judy Sutton wrote on September 6, 2015
I didn’t see what to soak the cashews in? Is it salt water?
Thanks so much.
Judy
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!
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!
Aubrey wrote on August 29, 2015
YUM!!! I LOVE cucumber noodles;)
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!
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!