Vegan Creamy Zoodles
The sauce on these Vegan Creamy Zoodles is so creamy and so delicious that you won’t even realize you are fueling your body with an amazingly healthy dish.
I’m a big fan of vegetable noodles… BUT not as a replacement for pasta. I mean, nothing can replace the greatest food on the planet… So, as long as these zoodles or noodles are not trying too hard to mimic my beloved pasta dishes, I’m happy.
So, why then do I say I love veggie noodles? Oh… let me count the ways: I love serving all types of these amazingly colorful veggie spaghettis and noodles and rices as a side dish for just about everything. They can be served hot as a healthy side to chicken or eggplant Parmesan. When served chilled, they pair perfectly with whatever protein you are serving — BBQ anything, roasted fish, a veggie burger. Really, there are so many ways to prepare veggie noodles, that you can safely keep some in your fridge without ever having to worry that you won’t use them.
I like to buy my zoodles and sweet potato spaghetti, and cauliflower rice, ready-to-go in the clamshell packages you find in so many grocery stores now. My spiralizer (and I do have one) is now way in the back of a really high cabinet in my kitchen. It’s easy to use, but I don’t want any excuse not to eat my veggies this way, and believe me, I can come up with plenty of reasons not to set up the spiralizer…
Anyway, let’s get back to these Vegan Creamy Zoodles. This recipe is genius. I got the original recipe from one of my favorite vegan bloggers, Healthy Living James. I’ve made this recipe many times this summer and each time I change it up a bit to suit my needs. So, feel free to make it your own by adding whatever veggies you have in the back of your fridge. Feel free to spice it up a bit with some chipotle peppers — that’s been making my family happy. I think the next time I make this dish, I’m going to add tons of scallions and garlic to really boost our immune systems. If you think of any creative ways to make this recipe, I’d love to hear them in the comments below — just be aware, I may borrow some of your awesome ideas…
Here’s another really simple zucchini noodle dish if you are in the mood for more: Zoodles With Raw Tomato Basil Sauce.
If you know me, you know how much I absolutely love to eat what my body needs at the present time. Well, right now, I’ve been needing foods to lessen my stress and anxiety. I know I’m not the only one who’s feeling these things lately. So, I urge you to eat the foods that will help you with this… and as luck would have it, zucchini is one of these foods.
I wrote an ebook just for this purpose. Download it for free, right here. It’s all about what foods you can eat to help you manage your stress.
I’ve been serving these Vegan Creamy Zoodles to tons of people this summer while we are at the beach. This is one of those dishes that everyone loves. My mother-in-law loves them (we just don’t tell her she’s eating raw zucchini), my family loves them, and younger people love them also. And, the fact that this recipe is so easy to make, means we can have it as much as we want.
Here are some of the amazing healing ingredients in these Vegan Creamy Zoodles:
Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.
Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.
Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.
- 1 large clamshell container of zoodles (or you can spiralize a few zucchini yourself)
- 2 ripe tomatoes, cut into wedges
- ½ cup fresh basil leaves, torn into bits
- For sauce:
- 1-1/2 cups raw cashews (I don't soak mine but if you don't have a high-speed blender, I recommend you soak your nuts in room temperature water for at least an hour.)
- 1 cup unsweetened plain non-dairy milk (I like to use oat milk or cashew milk)
- 2 garlic cloves
- 1 tsp sweet paprika
- 1 tsp onion powder
- ½ tsp chipotle chili powder (or more, to taste)
- ½ tsp chili powder
- salt and pepper, to taste
- Place all of the sauce ingredients in a blender and whiz it up until really creamy and smooth.
- Combine the zoodles, tomato and basil in a large bowl.
- Pour the sauce over and stir with tongs to distribute.