I went dairy free for almost six months but in the end my love for cheese temped back to the full fat aisle. However, during that time I learned how to mimic the texture of cream to satisfy my craving for the real thing.
Raw soaked cashews are the miracle child of the nut family. They can be made into a plethora of delicious items – nut butter, milk, cheesecake and in this case, Sun Dried Tomato Pasta Sauce. If you forget the night before to pre-soak the cashews, you can soak them for 2 hours instead but only if you have a high-speed blender like a Vita-mix. Otherwise, the sauce will be chunky.
This sauce cannot be easier. You throw all the ingredients into a food processor on high until creamy and then toss with the zucchini noodles. It’s a delicious and quick healthy meal that is perfect for a weeknight or really any night of the week. If you have extra sauce, you can use it on pizza, in lasagna or as a salad dressing.
This Sun Dried Tomato Cream Sauce taste is bursting with bright zingy tomatoes, garlic, basil and oregano. It makes summer not feel so far off. Enjoy!
If you decide to take a chance on this Sun Dried Tomato Cream Sauce don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 cup raw cashews, soaked overnight
- ½ cup water
- ⅓ cup sun dried tomatoes
- 1½ teaspoons dried basil
- ½ teaspoon oregano
- 1 garlic clove, roughly chopped
- 1 teaspoon lemon
- Salt and Pepper to taste
- 4 zucchini's
- 1 teaspoon olive oil
- Combine all the ingredients together in a food processor and blend on high. Take care to stop and scrap down the sides of the bowl a few times, then continue blending until creamy, about 5 minutes. Taste and adjust to your liking. Set aside.
- For the zucchini noodles, spiralize with your chosen device. Then in a sauce pan over medium heat, gently sauté the noodles for about 2 minutes. Toss with the sauce until warm and serve.