Fresh Courgetti with a Cashew Cream Sauce ?
This is a beautiful, fresh summery dish, its also nice and light with the courgette spaghetti instead of pasta. Its super quick to make which is another bonus! I used the @kallo low salt stock cubes as they have no sugar in them as well!
150g Cashews, Soaked Overnight in 300ml Water
350ml Vegan Stock, any will work
Half a bag of @lindamccartneyfoods Pulled Chicken (optional, you could use other vegan ‘chicken’ or just skip this ingredient)
4 Cloves of Garlic, diced
200g Peas, frozen is fine
3 tbsp Olive Oil
Zest and Juice of 1 Lemon
1 Bunch of Fresh Basil, shredded
3 Large Courgettes, Spiralised (or cut very thinly)
Salt and Pepper, to taste
Prepare the Cashews the night before.
Preheat the oven to 200degrees. Drain the cashews completely and put into a blender along with the stock, blend until smooth.
Place the spiralised courgette on a baking tray and put in oven for 10 minutes.
Whilst that is cooking, place the garlic into a large pan with olive and cook for a minute before adding the cashew cream sauce. Mix it well and then bring it to a simmer.
Add the lemon zest, juice peas and basil, and if you are adding the chicken put that it at this point. Season well and cook for a further 5 minutes.
Once the courgette is done, add it all into the pan and stir it well until everything is covered with the sauce, if you need you might want to add a tbsp or 2 of water.
Finish with some extra black pepper and a couple of basil leaves! And of course we served ours with garlic bread, because why wouldn’t you?
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