Vegan Calabacitas con Crema

Recipe by Alexa Soto, from NutritionFacts.org.

A plant-based take on a creamy zucchini dish, made with blended cashew cream.

Ingredients

• 1/2 cup cashews
• 1/2 yellow or white onion, thinly sliced
• 3 zucchinis, halved lengthwise and sliced thin into half moons
• 1 pint cherry tomatoes (or 2 Roma tomatoes, diced)
• 1/2–3/4 teaspoon miso paste
• 3 garlic cloves, minced
• 2 cups filtered water
• Pepper, to taste
• 1 small handful cilantro, chopped (for garnish)

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Add the cashews to a bowl and cover with boiling water. Let soak for at least 15 minutes.
2. In a large pan over medium heat, add the onions and sauté for 3 minutes, adding some water as needed.
3. Push the onions to the edges of the pan, add the zucchini, and cook for 5 to 6 minutes.
4. Add the tomatoes, miso paste, and minced garlic, and cook for another 5 to 6 minutes.
5. Drain the cashews, then add them to a blender with the 2 cups of filtered water. Blend on high for 1 minute, until smooth.
6. Add the cashew cream to the vegetables and mix. Season with pepper to taste and let it simmer on medium low for 5 to 6 minutes, or until thickened.
7. Garnish with chopped cilantro.