My garden is in full bloom right now, popping out zucchini's faster than I can eat them! One of my favorite ways to use up a bunch is to make ZOODLES! They're the perfect base to get creative with, adding whatever sauce and veggies you have around. I settled on my go-to cashew sauce for this dish, adding a healthy handful of fresh basil. My cherry tomatoes are also overflowing so I decided to get a little fancy and placed some in the dehydrator, transforming them into delicious sun-dried tomatoes! I couldn't resist tossing in some Lancaster corn too, it perfectly balances the dish, adding a bit of sweetness and texture ( :
3 large Zucchini
2 ears Sweet Corn, boiled and cut off the cob
1 cup Sun-dried Tomatoes or Cherry Tomatoes
1 cup chopped Broccolini
1 Cup Raw Cashews
1 White or Sweet Onion, diced
2 Cloves Garlic
3 TBSP Olive Oil
2 + TBSP Nutritional Yeast (I like Braggs)
Salt/Pepper to taste
Handful Fresh Basil Leaves
1. Pour boiling water over raw cashews, add bullion cube to water, and allow to soak for at least 25 minutes.
2. Sauté onions and garlic in olive oil, salt & pepper until translucent.
3. Boil corn in water for about 5 minutes. Allow to cool before cutting corn off the cob.
4. Wash zucchini's before cutting off the ends and spiralizing. Cutting the longer strands as you go to prevent super long noodles!
5. Add onion mixture, soaked cashews (including the broth), and fresh basil to a blender and blend until desired smoothness.
6. Add zoodles and chopped broccolini to the saucepan used for onion mix. Sauté in oil for a couple of minutes, making sure to not over cook. For more of an al dente zoodle, less is best!
7. Toss in tomatoes, corn, nutritional yeast, and basil-cashew cream sauce.
8. Garnish with fresh basil and ENJOY!