Tasty “cheesy” vegan cashew sauce with low-carb zucchini noodles Recipe & tutorial! It’s quick a quick-comfort food to satisfy your cheese craving while helping sticking to your non-dairy diet! Recipe below!

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5 from 4 votes

Zucchini Noodles with Creamy Cashew Sauce

Low-carb zucchini "noodles" with Creamy vegan cashew cheese
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course, Snack
Cuisine: American, Italian
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: cashew, gluten-free, low-carb, vegan, vegancheese, vegetarian, zoodles, zucchini noodles
Servings: 4 portions
Calories: 351kcal

Special Equipment

  • Zucchini cutter/ Spiralizer
  • Nutribullet or Blender

Ingredients

  • 4-5 Each Zucchini or Yellow Squash
  • 1 Each Carrot, medium
  • 1/2 Each Onion
  • 5-6 Each Garlic cloves minced
  • 1/2 Cup Cashew butter
  • 1-2 tsp. Nutritional Yeast  (optional, but will add a “cheesy flavor”)
  • 1 T. Apple Cider Vinegar or Lemon juice Optional
  • 2-3 tsp. Italian herbs or oregano
  • 3 T. Olive oil
  • 2-3 C. Vegetable broth
  • To Taste Salt and pepper
  • To Taste Fresh Basil chiffonade (optional garnish)
  • 1/4 C. Cashew pieces (optional garnish)

Instructions

  • Cut off the ends of the squash, use a spiralizer to cut the “noodles” and Set aside in the fridge.
  • Chop the onion, carrot, and garlic
  • Heat 3 T. Oil on Medium-high heat
  • Add the onion, season with Salt & pepper and Sauté until lightly browned
  • Add in the carrots, Add in the dried herbs, season to taste
  • Deglaze the pan with 1 T. vinegar or lemon
  • Add in the cashew butter nutritional yeast, and the vegetable broth.
  • Whisk and bring to a boil and down to a simmer until carrots are cooked, about 10-15 minutes.
  • Remove from the stove and let cool for about 15 minutes or so.
  • Once cooled, blend the mixture in a blender or Nutribullet. Puree the sauce in batches if needed.
  • In a separate pan place the blended sauce. Place the pan back on the stove and bring to a boil again.
  • Place zucchini noodles in the pan and cook for about 3-5 minutes. The noodles will cook quickly so make sure not to overcook them.
  • Plate and top with fresh basil and chopped cashew.
  • Voila you have a delicious Vegan, gluten-free & low-carb meal!
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!

Notes

Suggestions:
  • Add a couple teaspoons of chili peppers to make it spicy 
  • If you eat minimal dairy – top with a but of parmesan 
  • If you don’t have cashew butter make your own! Soak raw cashews in water overnight. Drain and blend.

Nutrition

Serving: 4g | Calories: 351kcal