This zoodle recipe is just in time for summer guys! It's refreshing, healthy, and perfect for those looking for a low carb 'pasta' option. I usually make zoodles with tomato sauce, so this was a fun way to mix it up. Also, the 'cheese' sauce is actually made from...drumroll please...CASHEWS! Kinda crazy right? Try it for yourself - I make this cashew cream almost every Sunday and use it throughout the week. For this particular recipe, I use ½ cup of the cashew cream, and make it a bit more 'cheesy' with nutritional yeast.
• 3 large zucchinis
• ¼ teaspoon sea salt
• freshly ground black pepper, to taste
• 2 tablespoons fresh basil, thinly chopped
• 2 cups raw cashews, soaked in water overnight and drained
• 1 ¼ cup water (add more/less for desired consistency - i usually use more)
• 1 clove garlic
• 1 tablespoon nutritional yeast
• ½ teaspoon salt
Cashew cheese sauce:
• ½ cup cashew cream (recipe above)
• 3 tablespoons nutritional yeast
• 1 teaspoon dijon mustard
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ¼ teaspoon salt
1. Make the zucchini noodles first by cutting off both ends of zucchini, placing on spiralizer, and pressing against the blade. If you don't have a spiralizer, I'd suggest looking at one of these videos! Transfer zoodles to a medium sized bowl while you make the cashew cream.
2. In a food processor, add cashews, water, garlic clove, and pulse until creamy. Add in nutritional yeast and salt, and pulse a little more. You can add more water at this point if you'd want it less creamy and more like a sauce. Keep ½ cup cashew cream for the next step, but transfer remaining to a mason jar/container and keep in the fridge for 5-7 days.
3. In a small bowl, mix ½ cup cashew cream with nutritional yeast, spices, and dijon mustard. Pour over zoodles, and mix well until fully coated. Top with salt, pepper, basil, and a sprinkle more of nutritional yeast. That's it!