To begin making Zoodles in Tomato and Cashew Cream Sauce Recipe (Vegan), wash and get the thin noodles ready using a manual spiralizer for zucchini and keep aside.

In a saucepan, blanch tomatoes in water for 10 minutes, de-skin them and then make a puree using a mixer grinder and keep aside.

Make a fine paste of the onion and garlic using a mixer grinder and keep aside.

Grind the cashews to a smooth paste using little water in a mixer grinder or hand blender and keep aside.

Now, heat oil in a pan on medium heat, add in the ground onion garlic paste and cook until the raw smell goes away.

Add the blanched tomato puree and bring it to a rolling boil.

Once the puree has reached a rolling boil, add the dried basil, oregano, salt and pepper and simmer for 5 minutes.

Switch off the heat and allow the sauce to cool down to luke warm or at room temperature. You can keep the saucepan in a cool dry place or place the saucepan in a plate with chilled water to cool it sooner.

Once the sauce is cooled, stir in the cashew cream, mix properly and add the prepared zucchini zoodles.

Serve the Zoodles in Tomato and Cashew Cream Sauce Recipe (Vegan) for a light weeknight dinner along with Cheese Balls With Capsicum Recipe or Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) and a dessert like Struffoli Recipe.