Fresh courgette in a white cashew sauce (gluten free, vegan)

Super quick vegan version of vegetables in cream like sauce.




  • 1 big red onion
  • 3 minced garlic cloves
  • 1/2 sweet potato (coarsly grated)
  • 25g olive oil
  • 1 green courgette (coarsly grated)
  • 150g cashews
  • 350g filtered water
  • 1 fresh date
  • juice of 1/2 lemon
  • 1 tsp salt (iodine free)
  • 1/3 tsp ground black pepper
  • 300g shell shaped rice pasta
  • 1 tbsp nutritional yeast flakes


  1. Grate courgette and sweet potato coarsly to two separate bowls.
  2. Cook the pasta according to package directions.
  3. Heat slightly olive oil in a high frying pan and put into onion (half-slices), minced garlic and grated sweet potato.
  4. Stew until  onion becomes translucent and sweet potato tenders. Aroma will be wonderful.
  5. Stop heating the pan.
  6. In a blender mix cashews with water, salt and ground pepper until smooth.
  7. Pour over the filling in the frying pan and stir.
  8. Serve sauce with pasta sprinkled with fresh thyme leaves and nutritional yeast flakes.

Bon apetit!


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