It requires a little thinking ahead to remember to soak the cashews the night before, however once that is done, this is a very quick meal to pull together.
The sauce can even be made ahead of time, kept in the fridge and heated up with the peas and zucchini when ready to use. This creamy dairy and gluten free dinner is rich and delicious and fulfills all your creamy pasta cravings.
Any leftover cashew cream sauce can be kept in the fridge for a week in an airtight container.
Cashew cream sauce
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- 2 cups water
- 1 cup raw cashews
- 1/2 cup (125ml) boiled hot water
- 3 tbsp (45 ml) nutritional yeast
- 2 tbsp (30 ml) extra virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) kosher salt
- 1/2-1 tsp (2-5 ml) freshly ground black pepper
- 4 medium or 2 large zucchini, spiralled
- 2 cups (500 ml) frozen peas
- 1/2 cup (125 ml) pine nuts, toasted
- 2 tbsp (30 ml) fresh thyme, parsley or basil
- 2 tbsp (30 ml) fresh lemon zest
- Garnish: fresh lemon zest
- fresh herbs
- Soak the cashews in the water overnight.
- Drain and rinse them the next day
- Add the cashews, nutritional yeast, salt and pepper to the food processor.
- Process until quite smooth
- Add 3-5 tbsp of the boiled water and 2 tbsp olive oil, and process again until creamy.
- Add more hot water if needed to create a creamy sauce.
- Preheat oven to 350 degrees
- Spread out the spiralled zucchini to a parchment lined baking sheet, and season with salt and pepper.
- Bake for 10-15 min or until hot and a la dente.
- Transfer the cashew cream sauce to a small pot, and bring up to a simmer.
- Add the frozen peas, lemon zest and thyme, and stir.
- Warm up the sauce, add more water if necessary.
- Season with salt and pepper if needed.
- Toss the warmed zucchini pasta with the cashew cream sauce.
- Garnish with the toasted pine nuts, more fresh lemon zest, herbs and black pepper
- Serve immediately
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.