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4.72
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7
votes
Zucchini Noodles with Creamy Cashew Sauce
Low-carb zucchini "noodles" with Creamy vegan cashew cheese
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
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:
351
kcal
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:
4
g
|
Calories:
351
kcal