Marinated Vegetables with Cashew Sauce
Recipe Intro From nocrumbsleft

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VEGAN Delight !! Having so much fun with @nocrumbslefts_otherkid in the kitchen with me! He made me an amazing gazpacho yesterday, and today I am making him a plant-based raw concoction. Produce is at its peak, so it’s a lovely time to thinly slice some gorgeous vegetables for vegetable salads. So many choices! Finely sliced mushrooms, garlic, garlic scapes, olive oil, lemon juice, salt and pepper made a lovely combo. Here’s another good one: thinly sliced summer squash, broccolini, olive oil, and Aleppo pepper, topped with a cashew cream, red pepper, and avocado dressing. There’s nothing I love more than a cooking challenge, and this raw deliciousness is health on a plate. I’m always looking for new inspiration, and would love to know your favorite summer vegetable side dish! -@nocrumbsleft


Prep time 2hrs
Serves or Makes: 2
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For the Mushrooms


  • 2 cups chopped mushrooms
  • 1 clove garlic, crushed
  • 1 tablespoon chopped garlic scapes
  • 1/ 2 tablespoon olive oil
  • 1 lemon, juiced to taste

For the Squash


  • 1 yellow squash, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 tablespoon chopped green onion
  • 1/ 4 cup chopped baby broccoli
  • 1 tablespoon olive oil
  • 1/ 2 clove garlic, crushed
  • sprinkle of red pepper flakes

For the Sauce


  • 1 cup raw cashews, soaked in hot water overnight
  • 1/ 4 cup parsley
  • 1/ 2 cup water
  • 1/ 3 cup roasted red peppers
  • 2 1/ 2 tablespoons lemon juice
  • 1/ 2 tablespoon olive oil
  • 1/ 2 tablespoon red wine vinegar


  • Step 1

    Combine all mushroom ingredients in a bowl. Mix and set aside to marinate.

  • Step 2

    In a separate bowl, combine all Squash ingredients. Mix and set aside to marinate.

  • Step 3

    For the sauce, combine all ingredients in a high-speed blender. Blend until a thick cream forms. Add more water if needed.

  • Step 4

    When you're ready to eat, add everything to a plate and enjoy.