Zoodles with Cashew Cream
Prep time
Total time
Serves: 3-4
  • 4 medium Zucchini
  • 1 cup cashews, soaked
  • ½ cup water
  • 1 tsp white wine
  • 2 Tbsp Nutritional yeast seasoning
  • ¼ tsp Garlic powder
  • ¼ tsp onion powder
  • Heaping ¼ tsp Salt
  • Dash of Pepper
  1. Spiralize the zucchini in a spiralizer to make the zoodles then set aside.
  2. Soak cashews in water for at least 6 hours or boil in water for 8 minutes.
  3. Add soaked cashews, water, and white wine to high speed blender or food processor. Blend for 1-2 minutes until creamy. If any cashews get stuck on the side of blender, scrape down the sides and blend until creamy.
  4. Next, add spices and blend another minute until combined.
  5. Pour cashew cream over the prepared zoodles and serve immediately.
  6. Enjoy :)
*Once the cashew cream has been added to the zoodles, it will not keep in the fridge because the noodles will get soggy. The cashew cream and zoodles will both keep in the fridge by themselves in air tight containers. I suggest only combining the amount you need and saving them separately for the week.
Recipe by Cook up Love at https://cookuplove.com/2018/01/24/zoodles-with-cashew-cream/