Description
A silky, dairy-free sauce that clings to vegetable noodles, perfect for light and indulgent weeknight dinners.
Ingredients
- 2 medium zucchini (or 1 package shirataki noodles), spiralized into ribbons
- 3/4 cup raw cashews, soaked 2–4 hours (or 1 cup canned full‑fat coconut milk if avoiding nuts)
- 1/2 cup unsweetened full‑fat coconut milk (or 1/4 cup if using soaked cashews)
- 2 tablespoons olive oil or avocado oil
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1/4 cup nutritional yeast (optional)
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon sea salt, plus extra to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil or parsley
- 2 tablespoons chopped chives or green onions
- Optional garnish: toasted pine nuts or pumpkin seeds, red pepper flakes
Instructions
- Prepare cashews: Place cashews in a bowl, cover with water, and soak 2–4 hours, then drain. For a quick option, boil cashews for 10 minutes and drain.
- Make the sauce: In a blender combine soaked cashews, 1/2 cup coconut milk (or 1 cup if not using cashews), lemon juice, lemon zest, nutritional yeast, Dijon, and 1/4 teaspoon salt. Blend until very smooth. If the sauce is too thick, add a splash of hot water and blend again.
- Prepare the zucchini or shirataki: Spiralize zucchini and place in a colander with a pinch of salt for 5–10 minutes to draw out moisture. Pat dry with paper towels. If using shirataki, rinse well, boil 2–3 minutes, drain, then dry in a skillet over medium for 2 minutes.
- Sauté aromatics: Heat oil in a large skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant. Add the blended sauce and warm gently for 1–2 minutes.
- Toss the “pasta”: Add zucchini ribbons or prepared shirataki to the skillet. Toss gently to coat evenly. Cook 1–2 minutes more.
- Finish and season: Remove skillet from heat, fold in chopped herbs, and season with remaining salt and black pepper.
- Plate and garnish: Divide into bowls, scatter toasted pine nuts or pumpkin seeds, and add a pinch of red pepper flakes if desired.
Notes
For best texture, soak cashews 2–4 hours, or boil for a quick option. Use a high-speed blender for ultra-smooth sauce. Zucchini should be tender-crisp to avoid a mushy dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan