Introducing my amazing vegan Creamy Courgetti Salad.
It’s light, refreshing and packed full of flavour with minimal ingredients!
Therefore making this the perfect summer salad or BBQ side to share.
Without a doubt you NEED to try this delicious salad.
HERE’S WHAT YOU’RE GOING TO LOVE ABOUT THIS CREAMY COURGETTI SALAD:
Store for up to 3 days
Vegan & Gluten-Free
Using these simple ingredients you can get from any supermarket.
Firstly blending the dairy free creamy cashew sauce couldn’t be easier.
Simply adding your cashews, milk, mustard, paprika, garlic, salt and pepper and blend until smooth.
No need to soak the cashews before if you have a high powered blender. If not simply soak them for 10 minutes in hot water.
Have a cashew/nut allergy? Here are a few suggested swaps:
Cashews for macadamia nuts or almonds (not personally tested)
Or for no nuts try white beans such as cannellini or oats might work (both not been tested)
Creating this delicious plant-based creamy sauce in less than a minute.
This sauce is so versatile you can mix it into pasta, salads or even use as a dip!
Now onto spiralizing the courgette, which takes about 30 seconds.
If you don’t own a spiralizer I highly recommend getting one. You’ll be surprised how much you use it.
Great for courgettes, sweet potato, butternut squash you can pretty much make your own vegetable noodles.
Here is a similar model of the spiralizer to which I use (had mine for 5 years).
Finally, add your courgette noodles to a mixing bowl and pour in the creamy cashew sauce.
Mix in your chopped tomatoes and basil and it’s ready to serve.
Serve this up as a summer salad or BBQ side dish the family will totally love it.
Additionally here are a few more BBQ side recipes to get you in the summer mood.
SO IF YOU TRY THIS CREAMY COURGETTI SALAD LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!
Creamy Courgetti Salad
- 1 large courgette (spiralized into courgetti)
- 1 large tomato sliced
- 1 handful fresh basil leaves
- 80 g cashews
- 125 ml milk (I use unsweetened almond)
- 1 tsp paprika
- 1 tsp dijon mustard
- 1 pinch garlic flakes (or 1/2 clove)
- salt & pepper
- Add all the creamy sauce ingredients into a high speed blender cup and blitz until smooth. If you don't have a powerful blender soak the cashews in warm water for 10 minutes to help soften before blending
- Meanwhile spiralize your courgette, chop the large tomato and add to a large mixing bowl along with the fresh basil leaves
- Pour in the sauce, give it a mix and and serve