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Paleo Zucchini Noodles with Cashew Cream Sauce

Spiralized zucchini tossed in a blended cashew cream sauce, a dairy-free take on creamy noodles.

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

  1. Drain 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.
  2. Heat 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.
  3. Remove skillet from heat and toss zucchini noodles with the cashew cream sauce until evenly coated.
  4. Serve immediately, garnished with fresh basil if desired.