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.