Recently, there has been a ridiculous heat wave in Canberra where the temperature reached mid-40s (celcius) during the day. Normally I wouldn’t be so fussed about the temperature because I would spend most of my time tucked away in an overly air-conditioned office. However, I now work from my tiny studio apartment with no air-conditioning and no fan, so the heat has gotten the best of me.
In that kind of heat, I don’t want to move and I don’t want to cook. Sooo, this minimal basil alfredo zoodles dish is perfect! The zoodles are refreshing, yet the sauce was satisfying and filled me up to dinnertime. I recently got an electric spiraliser from Kenwood and I’m falling more and more in love with as the day goes past (or maybe it’s just because I actually figured out how to use it properly, which is my fault because I never read the instruction manual). Anyway, the spiraliser makes zoodles in literally seconds, which is oh so perfect for me and lazy summer days.
And another thing – I only discovered vegan alfredo sauce last year and was honestly like – where have you been my whole life? I was addicted to alfredo sauce from the ages of 5-15ish then stopped eating it for about a decade as I didn’t really consume dairy. If only I knew the power of the cashew and white bean.
Here you go! Enjoy!
- 4 zucchinis, medium to large-sized
- 1 cup of tomatoes of choice
- 1 big bunch of fresh basil (about ½ cup packed)
- 1 lemon, zest and juice
- ½ cup of cashews, soaked overnight
- ¼ cup of butter beans
- ¼ cup nutritional yeast
- 1 clove of garlic
- 1 tsp onion powder (optional)
- Pinch of salt
- Spiralise zucchini with a spiraliser or julienne with a mandolin slicer. Place zoodles in a large bowl with ¾ cup of tomatoes.
- Add the remaining ingredients, except the tomatoes, to a high-powered blender and blend until extremely smooth. If the ingredients are not blending, gradually add water until it blends into a thick sauce.
- Pour sauce over zoodles and mix thoroughly.
- Separate zoodles to serving plates and top with remaining tomatoes. Enjoy!