Description
A creamy and bright zucchini noodle dish using a cashew-based sauce for a rich, indulgent meal that’s light and gluten-free.
Ingredients
- 2 medium zucchini (or 1 package shirataki noodles), spiralized into ribbons
- 3/4 cup raw cashews, soaked 2–4 hours (or quick-boiled 10 minutes)
- 1/2 cup unsweetened full-fat coconut milk (or 1 cup if using soaked cashews)
- 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)
- 1 teaspoon Dijon mustard (optional)
- 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
- Toasted pine nuts or pumpkin seeds (optional garnish)
- Red pepper flakes (optional garnish)
Instructions
- Prepare cashews (if using): Cover cashews with water and soak 2–4 hours, then drain. For a fast option, boil cashews for 10 minutes and drain immediately.
- Make the sauce: In a blender, combine soaked cashews, 1/2 cup coconut milk (or 1 cup if not using cashews), lemon juice, lemon zest, nutritional yeast, Dijon, and 1/4 teaspoon salt. Blend on high until utterly smooth. If too thick, add a splash of hot water.
- Prepare zucchini or shirataki: Spiralize zucchini and place in a colander with a pinch of salt for 5–10 minutes; pat dry. If using shirataki, rinse thoroughly and boil for 2–3 minutes, then drain and dry.
- Sauté aromatics: Heat oil in a large skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant. Add the blended sauce and warm gently for 1–2 minutes.
- Toss the “pasta”: Add zucchini ribbons or shirataki to the skillet. Toss gently to coat and cook for 1–2 minutes to warm through.
- Finish and season: Remove skillet from heat; fold in chopped herbs and season with remaining salt and pepper. Adjust seasoning to taste.
- Plate and garnish: Divide into bowls, scatter toasted seeds, and add a pinch of red pepper flakes if desired. Serve warm.
Notes
Best served immediately. Can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian