Raw Cucumber Spaghetti with Creamy Cashew Sauce

This is pure summer on a plate. Cool, crisp spiralized cucumber (or zucchini) tossed in a silky raw cashew and basil sauce, topped with sweet cherry tomatoes and a sprinkle of pine nuts. It’s hydrating, light, and full of life — just like the season itself.

Summer is the time to celebrate real vegetables. No greenhouses. No artificial ripening. Just sun-kissed cucumbers, tomatoes that taste like childhood, and herbs growing wildly on windowsills. This dish is a reminder that fresh food, in its simplest form, is enough. It feeds your gut flora, cools you from the inside out, and requires no cooking—because who wants to turn on the oven in July?

Green is life. On your plate. In your body. Around you.

Preparation time: 15 mins

Cooking time: 0 mins

Ingredients for 2 portions:

• 2 large cucumbers (or zucchini), spiralized

• 1 cup raw cashews (soaked for 2–4 hours or in hot water for 30 mins)

• 1 small garlic clove (optional)

• Juice of 1 lemon

• A handful of fresh basil leaves

• 1–2 tbsp nutritional yeast (optional, for a cheesy note)

• 1/4 cup water (more for a thinner sauce)

• Salt and black pepper to taste

• A handful of cherry tomatoes, halved

• 1 tbsp pine nuts, for topping

Step-by-step cooking process:

1. Spiralize your cucumbers or zucchini and set aside in a colander to drain slightly (especially if using cucumber, which has more water).

2. Blend the sauce. In a blender or food processor, combine soaked cashews, lemon juice, basil, garlic (if using), nutritional yeast, salt, pepper, and water. Blend until creamy and smooth. Adjust seasoning and texture as needed.

3. Assemble. Toss the spiralized veggies with the sauce until evenly coated.

4. Top and serve. Plate and garnish with cherry tomatoes, pine nuts, and a few fresh basil leaves. Serve immediately.