Paleo Zucchini Noodles with Cashew Cream Sauce

Soaked cashews blend into a surprisingly convincing cream sauce once you add water, lemon juice, and garlic — no dairy involved, and no one will miss it once it's tossed through warm zucchini noodles.

Because it relies on cashews rather than cream or cheese, this dish stays paleo-friendly while still delivering that rich, coating sauce you'd want from a pasta night. The zucchini noodles only need two or three minutes in the skillet, just enough to soften without turning watery, so have the cashew cream blended and ready before they hit the heat. Fresh basil on top adds a little brightness at the end.