Nutritional Wisdom with Carly Pollack

Zucchini Noodles with Cashew Cream Sauce

Planks, Love and Guacamole

Zucchini Noodles with Cashew Cream Sauce

8 cups spirilized zucchini noodles
6 scallions, chopped
1/2 cup cashew butter
1/2 cup filtered water or unsweetened coconut milk
2 tbsp rice wine vinegar
2 tsp crushed red pepper flakes
2 tsp granulated garlic
1 tsp salt
1/4 cup fresh cilantro, torn (plus extra for garnish)
1/4 cup cashews, crushed (plus extra for garnish)
2 tbsp ghee or coconut oil
1 tbsp sesame oil

Combine cashew butter, water, rice wine vinegar, red pepper flakes, granulated garlic and salt in a small sauce pan and heat on low to combine and make a sauce. While that is warming, sautée your zucchini noodles and green onions in oil. Add cilantro and chopped cashews to zucchini noodles and sautée for 1-2 minutes. When the noodles are cooked, add sauce to the pan and mix to combine OR portion individually, and dollop sauce on top. Garnish with chopped cashews and fresh cilantro. Drizzle with sesame oil and crushed red pepper flakes, if desired.

2-4 servings