Zoodles with Creamy Garlic Cashew Sauce

Zoodles with Creamy Garlic Cashew Sauce

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.

Ingredients

Serves 4

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

Directions

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.

Add zoodles and about ½ of the cashew sauce, saute’ for 2 minutes, stirring constantly until heated through.

Season with salt and pepper and serve.