Spiralized Zucchini & Veggies with a Cashew Cream Sauce
Today we are making spiralized zucchini with broccoli, peppers and cherry tomatoes with a delicious, dairy free cashew cream sauce. Add protein if desired. Plant-based, gluten free, dairy free & paleo friendly.
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Calories: 300kcal
Equipment
- spiralizer or buy zucchini pre-spiralized
- High speed blender
Ingredients
- 3 medium zucchinis spiralized
- 1 tbsp olive oil
- 1-2 cloves garlic minced
- 1 cup broccoli florets
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup cherry tomatoes halved
For the Cashew Cream Sauce
- 1 cup cashews or macadamia nuts *in a small bowl, cover nuts with water and soak at least 2 hrs to overnight
- 3/4 cup water
- 1 clove garlic
- 1 lemon juiced
- 1 tsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
Prepare the Cashew Cream Sauce
- Drain the soaked cashews and place them in a blender or food processor.
- Add 3/4 cup water, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency. Set aside.
Cook the veggies:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. .
- Add the broccoli florets, bell pepper slices and spiralized zucchini. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
- Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften. Season with salt and pepper to taste.
- Pour the cashew cream sauce over the vegetable noodle mixture and toss until everything is well coated .Cook for an additional 2-3 minutes, stirring occasionally, until the sauce is heated through.
- Do not overcook or you will have mushy zucchini.
Nutrition
Serving: 1bowl | Calories: 300kcal | Carbohydrates: 34.5g | Protein: 12.6g | Fat: 17.1g | Saturated Fat: 3.1g | Sodium: 249.7mg | Potassium: 1606.8mg | Fiber: 9.7g | Sugar: 13.8g