Serves: 2-3

You will need:

  • 1 big courgette (aka zucchini)
  • 120 g cashew nuts (pre-soaked)
  • 1 big onion
  • 4 garlic cloves
  • 2 tbsp cold pressed extra virgin olive oil
  • 1 vegetable cube (preferably unsweetened)
  • 500 ml hot water
  • 4 tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp pepper
  • Juice of ½ small lemon

Soak your cashews overnight in water (or in hot water for 3hrs) to get the smoothest and creamiest sauce!

Rinse the soaked cashews and leave to sit in the blender.

Wash the courgette and cut into ‘pasta’ strips, as thin as possible. Ideal if you have a julienne or spiralizer, if not take shavings with your peeler and slice those.

Cut & fry the onion and garlic in a small pan with the olive oil, until golden. Turn off the heat.

Make the vegetable cube with the water. Put half in the blender with the cashews, and half in the onion pan.

Simmer until the liquid evaporates and it caramelises (15-20 mins). Don’t forget to stir!

Add this to the cashews, with the yeast, lemon juice, salt and pepper, and blend.  Serve over the pasta whilst hot.


This is a must try recipe. Your friends will never guess that this contains no cheese # Dairyfree