FreePaleo
Paleo Zucchini Noodles with Cashew Cream Sauce
Spiralized zucchini tossed in a blended cashew cream sauce, a dairy-free take on creamy noodles.
Servings
4 servings
Prep
20 min
Cook
5 min
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.
Ingredients
- 4 medium zucchini — spiralized into noodles
- 1/2 cup raw cashews — soaked in water for 2 hours
- 1/2 cup water
- 2 tablespoons lemon juice — freshly squeezed
- 1 clove garlic — minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil
- 1/4 cup fresh basil — chopped, optional for garnish
Instructions
- 1Drain soaked cashews and place in a blender with water, lemon juice, garlic, salt, and black pepper. Blend until smooth to form the cashew cream sauce.
- 2Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes until slightly tender, but still al dente.
- 3Remove skillet from heat and toss zucchini noodles with the cashew cream sauce until evenly coated.
- 4Serve immediately, garnished with fresh basil if desired.
Nutrition
193
Calories
5g
Protein
12g
Carbs
15g
Fat
3g
Fiber