Description
Zucchini ribbons tossed in a silky cashew-coconut sauce—light, bright, and wildly satisfying for a quick weeknight meal.
Ingredients
- 2 medium zucchini (or 1 package shirataki noodles, rinsed and drained)
- 3/4 cup raw cashews, soaked 2–4 hours (or 1 cup canned full-fat coconut milk for a nut-free version)
- 1/2 cup unsweetened full-fat coconut milk (if using soaked cashews, reduce to 1/4 cup)
- 2 tablespoons olive oil or avocado oil
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1/4 cup nutritional yeast (optional, adds savory “cheesy” notes)
- 1 teaspoon Dijon mustard (optional, brightens the sauce)
- 1/2 teaspoon sea salt, plus extra to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil or parsley
- 2 tablespoons chopped chives or green onions
- Optional garnish: toasted pine nuts or pumpkin seeds, red pepper flakes
Instructions
- Soak or quick-boil the cashews: Cover cashews with water and soak for 2–4 hours, or place in boiling water for 10 minutes, then drain. (If using canned coconut milk, skip this step.)
- Make the sauce: In a high-speed blender combine the soaked cashews (or canned coconut milk), the measured coconut milk, lemon juice, lemon zest, nutritional yeast, Dijon, and 1/2 teaspoon salt. Blend on high until completely smooth—scrape down the sides and blend another 10–20 seconds if needed.
- Prepare the zucchini: Spiralize the zucchini into ribbons or noodles. Place them in a colander, sprinkle with a light pinch of salt, and let sit for 5–10 minutes to draw out moisture. Pat dry with paper towels.
- Warm the base: Heat the oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.
- Heat the sauce: Pour the blended sauce into the skillet and warm gently, stirring, until it loosens and becomes glossy. Taste and adjust salt.
- Combine with noodles: Add the zucchini ribbons or prepared shirataki noodles to the skillet. Toss to coat thoroughly and cook just 1–2 minutes until warmed through; zucchini should remain slightly crisp.
- Finish and serve: Remove from heat, fold in chopped basil and chives. Season with extra salt and black pepper to taste. Garnish with toasted pine nuts or pumpkin seeds and a pinch of red pepper flakes if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Avoid freezing assembled zucchini noodles, as they become watery.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian