Basil Cashew Cream Zoodles Recipe

What Is Basil Cashew Cream Zoodles?

This vibrant dish marries spiralized zucchini noodles with a luscious cashew cream infused with fresh basil, creating a silky, dairy-free sauce. Rooted in plant-based cuisine, it offers a refreshing and nutrient-packed alternative to traditional pasta dishes, bursting with herbs and wholesome ingredients.

What Makes This Recipe Anti-Inflammatory?

Basil is a powerful herb known for its anti-inflammatory compounds such as eugenol, which helps reduce inflammation in the body. Combined with cashews, rich in healthy monounsaturated fats and magnesium, this cream base helps to soothe inflammatory pathways and support overall cellular health.

Zucchini noodles, or zoodles, provide a low-carb, gluten-free alternative to pasta while being high in antioxidants and fiber, which contribute to gut health and reduce oxidative stress. The use of fresh garlic and lemon juice adds immune-boosting and anti-inflammatory properties, making this recipe a gentle yet satisfying choice for inflammation management.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup raw cashews, soaked for 2 hours
• 1/4 cup fresh basil leaves
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1/3 cup water (adjust for desired creaminess)
• Salt and black pepper, to taste
• 1 tablespoon olive oil (optional)

Directions

Step 1

Drain the soaked cashews and place them in a blender along with fresh basil leaves, minced garlic, lemon juice, water, salt, and pepper. Blend on high until the mixture turns into a smooth, creamy sauce. Adjust water to achieve your preferred consistency.

Step 2

Heat olive oil in a large skillet over medium heat (optional for extra richness). Add the spiralized zucchini noodles and sauté gently for 2-3 minutes, just until they begin to soften but remain crisp.

Step 3

Pour the basil cashew cream over the zoodles in the skillet. Toss gently to coat the noodles evenly with the sauce. Warm through for another minute, ensuring the sauce thickens slightly but doesn’t overcook the zucchini.

Step 4

Remove from heat and serve immediately, garnished with extra fresh basil leaves or a sprinkle of cracked black pepper if desired.

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: What makes basil cashew cream a unique sauce for zoodles?
A1: Basil cashew cream combines the fresh, aromatic flavor of basil with the rich, creamy texture of blended cashews, creating a dairy-free, plant-based sauce that perfectly complements the lightness of zucchini noodles.

Q2: How do you prepare the cashew cream for this recipe?
A2: To make the cashew cream, soak raw cashews in water for several hours or overnight, then blend them with fresh basil, garlic, lemon juice, olive oil, and a pinch of salt until smooth and creamy.

Q3: Are zoodles a good low-carb alternative to traditional pasta?
A3: Absolutely! Zoodles, or zucchini noodles, offer a fresh, crunchy texture with far fewer carbs and calories than regular pasta, making them ideal for gluten-free or low-carb diets.

Q4: Can the basil cashew cream be customized with other herbs or spices?
A4: Yes, feel free to experiment by adding herbs like parsley, oregano, or a dash of chili flakes to tailor the sauce to your taste preferences while maintaining its creamy consistency.

Q5: What is the best way to serve basil cashew cream zoodles?
A5: Serve the creamy basil cashew sauce tossed thoroughly with freshly spiralized zucchini noodles, garnished with cherry tomatoes, toasted pine nuts, or a sprinkle of nutritional yeast for added flavor and texture.

With its vibrant basil cashew cream and fresh zucchini ribbons, this recipe transforms simple ingredients into a silky, satisfying delight. Whether as a light lunch or a wholesome dinner, these zoodles offer a fresh twist that’s as nourishing as it is delicious.