Creamy Zucchini Sauce
This creamy zucchini sauce is perfect for summer. It sneaks in tofu and lots of delicious veggies that when they are blended up you won't even know they are there.
Equipment
Ingredients
- 3 zucchini, roughly chopped around 23 ounces
- 2 cloves garlic, kept whole
- ⅛ Vidalia onion, roughly chopped
- ½ block extra firm tofu, broken into cubes
- ¼ cup cashews
- 2 tablespoons Better than Bouillon
- ½ cup non-dairy milk
Instructions
- In a large pan add the roughly chopped zucchini, onion, garlic, tofu, cashews, and 1 ½ cups (360ml) water. Let it cook on the stove for 30 minutes over low heat.
- After cooking transfer it into a blender. If using glass be careful as to not add in hot contents, let everything cool. Then, add in the non-dairy milk. Blend for 1 to 2 minutes until creamy and smooth.
- After blending give it a taste and add in any additional seasonings you may like.
- You can then transfer into a jar and store in the fridge, store in cubes in the freezer, or use right away!
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- This recipes makes about 800g/28 ounces of sauce.
- In the video I am using leftover vegan whey from making vegan cottage cheese instead of water to boil the ingredients.
Nutrition
Serving: 99gCalories: 77kcalCarbohydrates: 6.5gProtein: 5.3gFat: 3.7g
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