Zucchini Noodles with Cashew Cream Sauce

Recipe by Planks, Love and Guacamole

Ingredients

• 8 cups spiralized 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

Directions

• 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.

Serving Size
2-4 servings

Posted To: Entree, Sides, Vegetarian