Zucchini Pasta with Cashew Cheese Sauce

LunchDinner- Zucchini Pasta with Cashew Cheese Sauce

– Zucchini pasta makes a great tasting low carb alternative to traditional pasta

– Serves 2

  • 4 zucchinis
  • 1 cup raw cashews (soaked overnight or for at least a few hours)
  • ½ cup water
  • ¼ cup nutritional yeast flakes
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 punnet cherry tomatoes
  • ½ tablespoon coconut oil
  • 1 large handful basil leaves
  • Salt and pepper
  • Optional- toasted pine nuts to sprinkle on top


  • Feed zucchini through a spiralizer to create zucchini noodles. Alternatively if you don’t have a spiralizer simply use a peeler to peel the zucchinis into ribbons.
  • Place in a bowl and set aside while you prepare the cashew cheese.
  • Add cashews, water, yeast flakes, lemon juice and apple cider vinegar to your Thermomix or high speed blender an whizz until nice and smooth. Set aside.
  • Cut cherry tomatoes in half.
  • In a fry pan add the coconut oil and heat to medium. Add zucchini noodles and toss around for a minute until they soften just a little.
  • Add to two serving bowls, drizzle with cashew cheese and top with cherry tomatoes, basil leaves and season with salt and pepper.