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.
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.
Eric wrote on August 5, 2017
Will red miso rork
Dave Dally wrote on July 16, 2017
I’ve never tried cucumber noodles but I know they must be healthier for you than regular noodles. I would love to try these with my family.
Elizabeth Ferber Sims wrote on April 29, 2016
Could you please tell me how long you think the cream sauce and other cashew nut salad dressings keep in the fridge? Thanks!
Susan wrote on May 2, 2016
They keep for 3-5 days. You can also freeze them. Cheers!
Roxy wrote on January 23, 2016
Cashews are not a favorable nut for me, is there another option for them in the sauce recipe?
Susan wrote on January 23, 2016
Hi, Roxy, You could try pine nuts or macadamia nuts. Cheers!