My garden runneth over with cherry tomatoes, basil and zucchini right now too, so this meal is at the peak of freshness and you can taste it in every bite!
4 smallish zucchinis (peeled if you like)
1/2 cup Zengarry Sundried Tomato and Basil Cashew Cheese
3 Tbsp. almond milk
3 Tbsp. chopped sundried tomatoes
2 green onions sliced thinly
Handful of cherry tomatoes, halved
2 Tbsp. fresh basil chopped
Salt and pepper to taste
Micro greens for garnish (optional)
Use a spiralizer to make zucchini noodles (zoodles) or use a vegetable peeler to make long thin strands if you don't have a spiralizer. Place zoodles in a large bowl.
Wisk together the Zengarry Sundried Tomato and Basil Cashew Cheese and almond milk in a small bowl. Add salt and pepper to taste.
Pour Cheese sauce over the zoodles. Add tomatoes, basil and green onions. Toss gently being careful not to break all the zoodles.
Garnish with micro greens and freshly ground pepper and serve immediately.