Creamy Sun-Dried Tomato Zoodles

1 Add the drained cashews to a high powered blender along with the garlic, almond milk, water and salt. Blend on high for 1-2 minutes until the cashew cream has a smooth consistency. Add the sun-dried tomatoes and pulse until they are broken down and combined. You don't need to blend them until they are smooth.
2 Prepare your kohlrabi fettuccine noodles per the direction on the bag. Or optionally, add 1/2 tablespoon to a large pan and heat over medium heat. Once the oil is hot add the kohlrabi to the pan and cook until they are heated through. 2-4 minutes.
3 Add the cooked kohlrabi noodles to a large bowl and add the cashew cream sauce and 1/2 of the basil and toss to combine.
4 To serve sprinkle a bit of the remaining basil over top of the dish.