Zoodles In Tomato And Cashew Cream Sauce Recipe (Vegan)

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