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Zucchini Noodles with Vegan Lemon Cream Sauce
You guys know I love eating my zucchini noodles raw, mostly for the crunch, so I chose to serve this sauce over freshly spiralized zucchini noodles. But this sauce actually goes with everything.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Main Course
Cuisine:
American, Italian
Keyword:
healthy pasta, lemon, vegan sauce, zucchini, zucchini noodles
Servings:
4
Servings
Calories:
144
kcal
Author:
Alyssa
Ingredients
1/2
cup
raw cashews
soaked at least 2 hours
1/3
cup
nutritional yeast
2
garlic cloves
3
tablespoons
fresh lemon juice
1
teaspoon
miso paste
1
teaspoon
tahini
1/4
teaspoon
smoked paprika
1/4
teaspoon
nutmeg
1/4
teaspoon
sea salt
1/4
teaspoon
pepper
1/3
cup
- 1/2 cup filtered water
3 - 4
medium zucchinis
Instructions
Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just 1/3 cup of water.
Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable.
Spiralize the zucchini and add them to a large bowl. Pour sauce over noodles and toss to combine.
Serve immediately with fresh cracked pepper, chili flakes and chopped herbs if desired.
Video
Notes
If you have a high powered blender, you can get away with soaking the cashews in hot water for 30 - 45 minutes.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
13
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
215
mg
|
Potassium:
575
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
355
IU
|
Vitamin C:
31.1
mg
|
Calcium:
32
mg
|
Iron:
1.9
mg