OK, a couple things.

1. I had never thought about a cashew cream sauce. This is an amazing idea and it opens a world of possibilities. A WORLD!!! I owe it all to Rawmazing. Thank you, rawmazing. The cashew cream is truly a miracle.
2. This is terrific.

That’s really all I have to say about it. It’s simple and perfect, just the way it is. You can find the recipe on Rawmazing here. Or just read on and I will tell you everything.

Ingredients:

Basil Vegan Cream Sauce:

• 1 cup cashews, soaked until soft (a few hours or overnight)
• 1/2 cup water
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon white miso
• 1 teaspoon chopped fresh garlic
• 1/2 cup packed fresh basil leaves, coarsly chopped
• 1/4 teaspoon Himalayan salt
• 1/4 teaspoon fresh ground pepper

Noodles:

• 3-4 cucumbers
• 2 cups cherry tomatoes, halved
• 1/2 cup pine nuts
• 1 cup basil vegan cream sauce
• Fresh ground pepper

Preparation:

1. Blend cashews, water, lemon juice, and miso until smooth.
2. Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate. You should still see the chopped basil leaves.
3. Spiralize the cucumber noodles.
4. Pat the noodles dry with paper towels.
5. Stir in the sauce, tomatoes and pine nuts.
6. Top with fresh ground pepper.

That’s all there is to it. So, so good.