Vegetable Spaghetti With Cashew Cream Recipe

Name: Vegetable Spaghetti With Cashew Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups raw cashews; 3 garlic cloves fresh, peeled; 1 tablespoon nutritional yeast; 1/2 teaspoon sea salt; 1/4 teaspoon ground pepper; 6 fresh basil leaves or 1 tablespoon basil from tube such as Garden Gourmet; 1 cup water; 4 zucchini medium size organic, rinsed; 2 yellow squash organic, rinsed; 1 bell pepper red or orange organic, rinsed; 2 green onions organic, rinsed; 1/4 teaspoon sea salt; basil Garnish: chopped, or flat-leaf parsley

Servings: persons

1 1/2 cups raw cashews
3 garlic cloves fresh, peeled
1 tablespoon nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
6 fresh basil leaves or 1 tablespoon basil from tube such as Garden Gourmet
1 cup water
4 zucchini medium size organic, rinsed
2 yellow squash organic, rinsed
1 bell pepper red or orange organic, rinsed
2 green onions organic, rinsed
1/4 teaspoon sea salt
basil Garnish: chopped, or flat-leaf parsley

1
Place the cashews in a large bowl and cover with 2 cups of boiling water. Let stand for 4 hours or overnight. Drain cashews and transfer to a high-powered blender. Add the garlic, nutritional yeast, salt, pepper, and basil. Add only 1 cup of water and process. Add more water as needed to reach desired consistency, not too runny.
2
Spiralize the zucchini and yellow squash. Seed and core the pepper and cut into very thin strips. Using only the green part of onions, slice into thin strips 2-3 inches long.
3
Toss with salt, transfer to a colander. Place the colander over a bowl to collect any liquid, and refrigerate for an hour or more until ready to serve. (This helps soften the squash so that it's easy to eat, almost twirls like regular pasta.) Top with cashew cream and garnish with chopped basil or parsley.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups raw cashews, 3 garlic cloves fresh, peeled, 1 tablespoon nutritional yeast, 1/2 teaspoon sea salt, and more.

Yes, Vegetable Spaghetti With Cashew Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Spaghetti With Cashew Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions