Experience the magic of strawberries and balsamic vinegar with this unique, creamy dish.
Let’s face it: figuring out what to eat three times a day, every single day, can be a challenge. Meal recipes can be formulaic, too, to the point where we get tired of the same old routine of protein-starch-vegetable. I was bored with all the usual options when I came across this admittedly weird idea of matching basil, balsamic vinegar, and strawberries—one of my favorite salad flavor combos—with zucchini noodles and cashew cream, and no bed of salad greens. I’ll tell you this—it cured my taste buds of their boredom.
This is a dish you’d see on an experimental restaurant menu and order because you’ve never seen anything like it before. Is it lunch? Is it dessert? I’m not sure, but it’s really, really good. The mild zucchini noodles become the perfect base for the creamy cashew sauce, flavored with zingy and complex balsamic vinegar. The strawberries and basil add sweet and herbaceous flavors to the mix. And best of all, there’s no actual cooking in this recipe, so it’s perfect for summer when you don’t want to heat up your kitchen.
Are Strawberry-Zucchini Noodles With Balsamic-Cashew Cream Healthy?
Yes! This dish has it all: protein and healthy fats from the cashews, fiber and potassium from the zucchini, and vitamin C from the strawberries. This recipe is vegan, Paleo-friendly, and dairy-free, so it should be suitable for many different types of diets.
Making Sense Of Balsamic Vinegar
At the grocery store, you’re likely to find a lot of balsamic vinegar options, with a wide variety of prices among them. Let’s help you make sense of the balsamic vinegar section! Balsamic vinegar generally comes in three varieties: traditional, condiment-grade, and commercial-grade.
Traditional balsamic vinegar is the highest-quality product (and most expensive) of the three types, and it’s made with strict production rules. Traditional balsamic vinegar is made in either the Modena or the Reggio Emilia regions of Italy, and the only ingredient is grape must. The grape must (pressed, whole grapes, with skins and stems included) is cooked into a reduction and aged for a minimum of 12 years, typically in wooden barrels. Check the label for “Aceto Balsamico Tradizionale di Modena” or “Aceto Balsamico Tradizionale di Reggio Emilia.”
Condiment-grade balsamic vinegar is the mid-grade option. This type of vinegar may or may not be produced in the Modena or Reggio Emilia regions, but the production process is similar either way. Most condiment-grade balsamic vinegars aren’t aged as long as traditional varieties, and the production process is not overseen by any agency. So, although they can be (and often are) high-quality products, they cannot be labeled the same way as traditional balsamic vinegars.
Commercial-grade balsamic vinegar is the bottom tier and thus the cheapest of balsamic vinegars. These varieties may be aged, but not necessarily in a wooden barrel, and some aren’t aged at all, which allows them to be mass-produced quickly. Thickeners and other additives may be used to enhance the color or flavor of the vinegar. Some commercial-grade balsamic vinegars are made in the traditional regions, so the label may say “Modena,” but not “Aceto Balsamico Tradizionale di Modena,” like the traditional types.
For this recipe, pick the highest-quality balsamic vinegar you can afford. The higher-end varieties are definitely better in flavor, but if you go with a commercial-grade vinegar, don’t worry; this dish will still be tasty.
How To Make Ahead And Store
This dish is best enjoyed right after it’s assembled. If you think you might have leftovers, try to keep the cashew cream separate from the zucchini noodles, strawberries, and basil when you store it in the fridge. Zucchini noodles will keep for up to 2 days refrigerated in an airtight container. Stored separately, cashew cream will last for up to 1 week in the fridge.
Serving Suggestions
This is a lovely dish on its own as a light lunch or dinner. If you want more protein, I think this would become a beautiful side when served with a savory main dish, like Grilled Chicken Tenders or Crispy Pork Cutlets. Vegans might enjoy it with a serving of Crispy And Healthy Baked Tofu or even a slice of Vegan Meatloaf.
If you have extra strawberries and basil from this recipe, consider whipping up a Strawberry Mojito with basil instead of mint!
Ingredients
- 6 large zucchini spiralized with a 3-millimeter blade
- Sea salt
- 1 cup roasted cashews soaked overnight
- 1/4 cup good-quality balsamic vinegar
- 1/4 cup unsweetened almond milk
- 1 1/2 cups strawberries thinly sliced
- 1/3 cup fresh basil thinly sliced
Instructions
- Place the spiralized zucchini noodles into a large colander set over a large bowl, and sprinkle with a pinch of salt. Let them sit, tossing occasionally, for 15-20 minutes. The salt will draw out moisture.
- While the zucchini noodles sit, drain the cashews, and add them to a high-powered blender. Add in the balsamic vinegar and almond milk.
- Set your blender to the "chop" setting for 1 minute, and then the "purée" setting until the sauce is thick and creamy, about 4-6 minutes, scraping down the sides when necessary. Season to taste with sea salt.
- Transfer zucchini noodles to a paper towel. Press out as much excess moisture as you can, then transfer to a large bowl.
- Pour the cashew sauce into the zucchini noodles and toss to evenly coat. Gently stir in the strawberries and basil. Serve immediately, or chill for 5 minutes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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