I don’t know if you’re aware of it or not, but there is such a thing in this world called cashew cream.
And it is awesome.
You don’t need to be a vegan or a vegetarian to appreciate it. Actually, you’re going to love this as long as you’re a person who likes to try new things every now and then.
And this comes from a person who has been super skeptical about cashew cream for years.
Every single time one of my fellow bloggers posted a recipe for cashew cream and raved about it, I was like “No, no, no this is not really for me!”
I always associated cashew cream with those fake-meat burgers that are barely edible and make me want to run away screaming.
But today I’m here to tell you that I was wrong all along. This sauce is dope.
Cashews, water, salt, and a little garlic. And that’s all.
Essentially we have zucchini noodles sauteed and a good dose of creamy cashew sauce, tossed all together for a really light yet comforting vegan type meal. It’s thick and creamy and it’s totally worth trying it.
This plate of zucchini noodles with cashew sauce sitting has your name on it.
Go make some, it makes like more fun.
Zoodles with Creamy Garlic Cashew Sauce Print this recipe!
Note.This recipe makes more than enough sauce — enough for at least 6 or 8 servings, if not more. Don’t worry you’ll be able to find ways to use the leftover sauce, it will also keep in the fridge for a few days, and it can be frozen too.
6 medium-large zucchini
2 tablespoons olive oil
1 cup cashews soaked at least
¾ cup water (more for soaking)
1 clove garlic
1 tablespoon lemon juice
½ teaspoon fine grain salt
½ teaspoon ground black pepper
Cover the cashews with water in a bowl and soak for at least 2 hours (24 hours best).
Drain and rinse thoroughly.
Place in a food processor or blender add ¾ cup water, salt, and garlic. Puree until smooth and creamy.
Take a taste and adjust seasoning as needed.
Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer). If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat.
Season with salt and pepper and serve.
One serving yields 125 calories, 7 grams of fat, 12 grams of carbs, and 5 grams of protein.