Zoodles In Tomato And Cashew Cream Sauce Recipe (Vegan)
A delicious italian recipes recipe featuring zoodles in tomato and cashew cream sauce recipe (vegan). Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making Zoodles in Tomato and Cashew Cream Sauce Recipe (Vegan), wash and get the thin noodles ready using a manual spiralizer for zucchini and keep aside
Step 2: In a saucepan, blanch tomatoes in water for 10 minutes, de-skin them and then make a puree using a mixer grinder and keep aside
Step 3: Make a fine paste of the onion and garlic using a mixer grinder and keep aside
Step 4: Grind the cashews to a smooth paste using little water in a mixer grinder or hand blender and keep aside
Step 5: Now, heat oil in a pan on medium heat, add in the ground onion garlic paste and cook until the raw smell goes away
Step 6: Add the blanched tomato puree and bring it to a rolling boil
Step 7: Once the puree has reached a rolling boil, add the dried basil, oregano, salt and pepper and simmer for 5 minutes
Step 8: Switch off the heat and allow the sauce to cool down to luke warm or at room temperature
Step 9: You can keep the saucepan in a cool dry place or place the saucepan in a plate with chilled water to cool it sooner
Step 10: Once the sauce is cooled, stir in the cashew cream, mix properly and add the prepared zucchini zoodles
Step 11: Serve the Zoodles in Tomato and Cashew Cream Sauce Recipe (Vegan) for a light weeknight dinner along with Cheese Balls With Capsicum Recipe or Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) and a dessert like Struffoli Recipe