Recipes that are all gluten & dairy free

Zucchini Noodles with Cashew Cream Sauce


Recipe by Planks, Love and Guacamole

  • 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
  • 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


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