Vegan Zucchini Noodles with Tomato Basil Cream Sauce

a vegan staple for a summertime
someone spiralizing zucchini into zucchini noodles
© Can Stock Photo Inc. / [Azurita]

Home gardeners often find themselves with too many zucchinis kicking around the garden by the end of summer. This recipe makes the most of fresh, in-season zucchini with a rich and satisfying creamy vegan sauce.


  • 4 medium or 2 large zucchinis 
  • 1 c basil
  • 1 c raw organic cashews, soaked overnight in water to soften
  • 1 c chopped tomatoes
  • 1 Tbsp vegan butter
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper, to taste
  • Pinch of chili flakes.


  1. Add vegan butter to a hot pan until melted, then add chopped onions, garlic, salt and pepper. Cook until caramelized, stirring frequently.
  2. Add the chopped tomatoes to the pan and cook for an additional 10 minutes with a pinch of chili flakes.
  3. Allow tomato and onion mixture to cool slightly, then add to a high-powdered blender along with the soaked cashews and basil.
  4. Add the puréed sauce back to your pan to cook for a few more minutes while you prepare the zucchini noodles. 
  5. Use a spiralizer or mandolin to create thin noodles from your zucchini (spaghetti-style or flat fettuccini-style zucchini noodles work best).
  6. Add noodles to the pan with the sauce until they’re warmed through (around 2–3 minutes).
  7. Serve topped with vegan parmesan and more basil.


You May Also Like: Vegan Sundried Tomato and Walnut Pesto, Shiitake Mushroom Vegan Power Pâté, Vegan Cheese.

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