Creamy Zucchini Sauce

This creamy zucchini sauce is very versatile, it can be mixed with pasta, served on top of grains, enjoyed on its own, as a side dish or with bread as a dip. It’s rich and creamy thanks to the fresh cashew milk it was simmered in, full of flavor and loaded with healthy nutrients. Made with all wholesome ingredients that provide nourishing nutrients. Check out all the goodies that homemade cashew milk made in the NutraMilk provides, here. Enjoy!

INGREDIENTS

For zucchini

• 2 lbs. zucchini or yellow squash
• ¼ tsp. salt or to taste
• 1 tbsp. paprika
• 2 tbsp. olive oil

For the Sauce

• 1 cup cashew milk made with the NutraMilk
• ⅛ cup fresh parsley, chopped
• ⅛ cup fresh basil, chopped
• 1 tbsp. tomato paste
• 2 garlic cloves, minced
• ¼ tsp. salt or to taste
• ⅛ tsp. red pepper flakes or to taste

For cashew milk

• 1 cup cashews (150 g)
• 1 quart water (946 mL)

INSTRUCTIONS

• Cut the zucchini into medium-sized cubes and season them with salt, paprika, and olive oil. 

• Mix well and spread the cubes on a large baking sheet in one layer. Bake for about 25 minutes at 400°F.

• In the meantime,  make cashew milk:
• Place cashews in the NutraMilk container.
• Press Butter cycle, set for 2-3 minutes.
• Press Start.
• Open the container lid, add water. Replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense.
• Press Start and open spigot to fill your storage container.
• Pour 1 cup of cashew milk into a large skillet or a pot. Add the parsley, basil, tomato paste, garlic, salt, pepper, and red pepper flakes. Stir, and bring the ingredients to a gentle simmer.
• At this point, add the baked zucchini cubes to the sauce and stir. Turn off the heat and then serve.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.    

Recipe inspired by Eat Something Vegan.