Description
A silky, dairy-free sauce clings to tender ribbons of zucchini for a light yet filling meal, perfect for quick weeknight dinners.
Ingredients
- 2 medium zucchini, spiralized
- 1 cup raw cashews, soaked
- 3/4 cup canned full-fat coconut milk
- 1 small shallot, finely chopped
- 2–3 garlic cloves, minced
- 2 tbsp olive oil or avocado oil
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 cup nutritional yeast (optional)
- 1 cup cooked protein (shredded rotisserie chicken, sautéed shrimp, or pan-fried tofu)
- Fresh basil or parsley, chopped, for finishing
- Toasted pine nuts or sliced almonds for crunch
Instructions
- Soak cashews: Place cashews in a bowl and cover with hot water for 20–30 minutes, then drain.
- Blend the sauce: In a high-speed blender, combine drained cashews, coconut milk, lemon juice, lemon zest, most of the garlic, nutritional yeast, salt, pepper, and smoked paprika. Blend until silky smooth.
- Prep zucchini: Lightly salt the spiralized zucchini and let sit for 10 minutes to draw out excess water; then gently pat dry.
- Sauté aromatics: Heat oil in a skillet over medium heat. Add shallot and the reserved garlic and sauté 1–2 minutes until fragrant.
- Warm the sauce: Pour the blended sauce into the skillet and warm for 2–3 minutes over low-medium heat.
- Add protein: Stir in your cooked protein and warm through for 1–2 minutes.
- Toss zucchini gently: Add the zucchini ribbons and toss for 1–2 minutes to coat without overcooking.
- Finish and serve: Remove from heat, fold in chopped basil or parsley, taste and adjust seasoning, then top with toasted nuts.
Notes
For meal prep, store sauce and zucchini separately. Toast nuts just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian