Aug 09, 2016 in dairy-free, dinner, dinner in 30, epicurious, recipes, taste, vegan, vegetarian, watch, cashew cream. Read the original on: Simply Quinoa
Iâm so glad weâre on the same page with zucchini noodles. You guys have been loving all the spiralized recipes Iâve been posting, and seeing that weâre still in the height of zucchini season I figured, letâs keep rollinâ with this trend.
Weâve gone the traditional route with classic Pesto Zucchini Noodles as well as Avocado Pesto Zucchini Noodles, but as much as I adore my pesto, I think we need to shake things up. So today weâre going with a decadent cheese sauce that just happens to be vegan!
Itâs taken me a long time to get a âcheeseâ sauce that I was truly happy with, so Iâm super excited to be sharing this with you today. And surprisingly, this vegan lemon cream sauce doesnât use very many ingredients and itâs a cinch to whip up.
The base is soaked cashews which, when blended with liquid, turn into this incredible, thick, fluffy, luxurious cream texture. Itâs almost hard to believe that you donât need the actual cream.
With that as our base, we can start to have some fun with the flavor.
The cheesiness in this vegan cream sauce is from nutritional yeast. I wonât go into all the details about nutritional yeast because I talked about that in my Everyday Vegan Pesto post, so if youâre interested in learning more about the nutritional benefits, where you can find it and what it actually is, check out that post
Just know that for this recipe, the nutritional yeast is making this sauce taste like a cheese sauce without adding in real cheese!
Of course, since this is a vegan lemon cream sauce, weâve got to have lemon. Weâre doing a whole 3 tablespoons of lemon juice, with the option to adding in some zest if you want it even more lemony. And because the lemon flavor is so key to this recipe, I definitely recommend that you use fresh squeezed and not the kind you buy in the bottle. The taste will just not be as authentic.
The only strange-ish ingredient that we have in this sauce is miso paste.
Youâve probably seen me use miso paste before (I especially like to add it to dressings), and you guys often ask how you can replace it since it isnât something most people stock in their fridge. But in this recipe, I think itâs a fairly critical ingredient because it adds an umami flavor that is hard to replicate.
But if youâre still on the fence about miso, here are a few things to consider:
To round out the rest of the flavor, weâre adding in some tahini for a little nuttiness, fresh garlic, smoked paprika, nutmeg, salt and pepper. And then you just blend everything up with some water and youâre done!
You guys know I love eating my zucchini noodles raw, mostly for the crunch, so I chose to serve this sauce over freshly spiralized zucchini noodles. But this sauce actually goes with everything.
I used it in a pasta primavera last week, have put it over sweet potato noodles and even sauteed some zucchini noodles with the cream sauce. Every time I eat it, it blows me away. Itâs that good. Itâs a sauce I know Iâll keep coming back to over and over again, and once you taste it, I think youâll see why. A versatile cream sauce thatâs healthy, not full of junk and tastes really damn delicious.
What is your favorite type of pasta sauce? Iâm thinking Iâll share a few more zucchini noodle recipes before the end of summer, so let me know some of your faves in the comments below!
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The post Zucchini Noodles with Vegan Lemon Cream Sauce appeared first on Simply Quinoa.
Read the original on: Simply Quinoa
I'm Alyssa, the writer and photographer behind the gluten-free website Simply Quinoa. My passion is creating wholesome, nutrient-rich recipes all with a little quinoa twist.