Strawberry Zucchini Noodles with Balsamic Cashew Cream

Place 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 so that they can release some moisture.

While the zoodles sit, drain the cashews and toss them in a high-powered blender. Add the balsamic vinegar and almond milk. Set your blender to the “chop” setting for 1 minute, and then increase speed to the “puree” setting until sauce is thick and creamy. This takes a good 4–6 minutes and you’ll need to scrape down the sides a very times. Season to taste with sea salt.

Drain the water from the zoodles and transfer to a paper towel. Press out as much excess moisture as you can and then transfer to a large bowl. Pour the sauce into the zoodles and toss to evenly coat. Gently, stir in the strawberries and basil. Devour.

Notes:
1. I buy my cashews pre-roasted. If you can’t find these, then simply bake them in a 400ºF oven for 5–7 minutes until very golden brown. Do this before soaking them overnight and do not skip this step as toasting the cashews adds a lot of flavor. You can also roast them in a pan for a few minutes on medium heat, stirring frequently.
2. If you want to make a smaller serving of this recipe, I found it really hard to make a half batch of sauce, unless you have a Blendec and have a twister jar. This smaller jars works great if you’re a smaller family. But this also makes great leftovers the next day!