Dairy-Free Creamy Zoodles
Ingredients
- 3 large zucchinis, spiralized
- 1/4 red onion, spiralzed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- for the cream sauce:
- 1/2 cup raw cashews
- 1/2 cup filtered water
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preparation
Saute in a large saucepan over medium heat for about 10 minutes tossing throughout
You want the noodles to be slightly tender/al dente
While the zoodles cook, prepare your cream sauce
Blend on highest speed of your blender until silky smooth. I use the
Start by pouring half the cream from the blender into the saucepan overtop the zoodles. Gently toss using prongs, taste and adjust seasonings as needed. You can add additional sauce if desired
Garnish with fresh parsley, lemon zest, red pepper flakes and/or vegan parm. You can toss in sauteed chickpeas for a more filling meal. I also love to serve the creamy zoodles with cherry tomatoes. I throw those in to the zoodle pan toward the end to let them cook down a bit