So you’re trying to eat “healthier” but still want something creamy and delicious? Zoodles got your back.
Look, I get it. You want pasta. You want creamy sauce. But also, your jeans are kinda judging you from the closet and you’re pretending to care about veggies right now. Solution? Zoodles + Cashew Cream.
It sounds bougie. Like something your yoga instructor makes in her minimalist kitchen. But this dish? It’s secretly easy, ridiculously satisfying, and kind of a kitchen flex. Plus, no actual cooking if you play your cards right. Yup — no stove required (unless you count boiling water for soaking cashews).
Let’s spiral into it. (Sorry. Had to.)
Why This Recipe is Awesome
Other than making you feel like a veggie-powered kitchen ninja?
- No dairy, no problem. This cashew cream is luxuriously creamy, but plant-based. No cows harmed, no bloating involved.
- Zoodles = fun. Spiralized zucchini gives “I’m being healthy” energy without sacrificing slurpability.
- Totally customizable. Add roasted veggies, fresh herbs, or protein if you’re feeling extra.
- Meal prep friendly. Make the sauce ahead, spiral the zoodles in bulk — eat like a legend all week.
- It looks way fancier than it is. People will think you’re really into clean eating. Let them.
Ingredients You’ll Need
Don’t worry — nothing too weird or obscure. No need to raid a health food store with $10 turmeric root.
For the Cashew Cream:
- 1 cup raw cashews – Soaked in hot water (at least 30 min) or overnight if you’re patient
- 1 garlic clove – Raw or roasted, your call
- 1 tablespoon lemon juice – Fresh is best, but bottled works in a pinch
- 1/2 teaspoon salt – Adjust to taste
- 1/2 teaspoon onion powder – Optional, but adds a little magic
- 3/4 cup water – Or more, depending on how thicc you want it
- Optional add-ins: A pinch of nutritional yeast (for cheesy vibes), fresh basil, or a dash of black pepper
For the Zoodles:
- 2–3 medium zucchini – Spiralized (aka “zoodled”) — go store-bought if you don’t own a spiralizer
- 1 tablespoon olive oil – For sautéing, if you’re cooking them (optional)
- Salt & pepper – Because, obviously
Optional toppings:
- Cherry tomatoes (halved)
- Fresh basil or parsley
- Crushed red pepper flakes
- Toasted pine nuts (chef’s kiss)
- Grilled tofu, chickpeas, or rotisserie chicken if you need more oomph
Step-by-Step Instructions
Let’s get you from hungry to smugly satisfied in 20 minutes or less.
- Soak the cashews.
No shortcuts here. Hot water + 30 min = soft, blendable cashews. Got time? Soak overnight in the fridge like a planner person. - Make the cashew cream.
Drain cashews. Toss ‘em in a blender with lemon juice, garlic, salt, onion powder, and water. Blend until smooth like jazz. Scrape down the sides if needed. Taste. Add more salt, lemon, or water for desired flavor and consistency. - Spiralize your zucchini.
If you’re DIYing, grab that spiralizer and go to town. Don’t have one? Use a veggie peeler for ribbon-like zoodles or buy pre-spiraled because we love shortcuts. - Cook or not cook the zoodles.
Your call:- Raw: Toss zoodles with sauce and toppings, call it a day. Super fresh and crunchy.
- Lightly sautéed: Heat a little olive oil in a pan, sauté zoodles for 1–2 minutes max (seriously, no one wants mush). Then toss with the sauce.
- Assemble the masterpiece.
Plate your zoodles. Drizzle or drown them in cashew cream (your vibe, your choice). Add toppings. Snap a pic for Instagram if you’re that person. - Eat and feel smug.
You just made a plant-based, gluten-free, creamy “pasta” dish that’s secretly packed with veggies and flavor. High five, you fancy human.
Common Mistakes to Avoid
Let’s steer clear of sad zoodles, yeah?
- Overcooking the zucchini. It goes from crunchy to mushy in seconds. If you’re cooking them, 1-2 minutes MAX.
- Not soaking the cashews. Your blender will hate you. And you’ll get gritty sauce. Ew.
- Using too much sauce. The cashew cream is rich. Start with a bit, add more as you mix.
- Undersalting. Cashew cream needs salt to pop. Taste and adjust!
- Letting it sit too long assembled. Zoodles release water. Sauce gets watery. Assemble right before serving for max deliciousness.
Alternatives & Substitutions
Playing fridge Tetris? Here’s how to remix things:
- No spiralizer? Use a veggie peeler or julienne peeler. Or sub spaghetti squash, shredded cabbage, or even cooked pasta (wild, I know).
- No cashews? Try soaked sunflower seeds, blanched almonds, or silken tofu.
- Nut allergy? Go for tahini blended with lemon, garlic, and water for a similar creamy vibe.
- Want more protein? Add grilled tempeh, baked tofu, chickpeas, or a soft-boiled egg if you’re cool with that.
- Feeling spicy? Add a pinch of cayenne, chili flakes, or a spoonful of harissa to the cashew cream.
Pro tip: Leftover sauce makes a great dip, sandwich spread, or dressing. You’re basically meal-prepping without trying.
FAQ (Frequently Asked Questions)
Do I have to soak the cashews?
Yes, unless you like chunky sauce and the sound of your blender crying.
Can I make this ahead of time?
Totally. Just keep the zoodles and sauce separate until you’re ready to eat. Otherwise, watery mess.
Can I warm the sauce?
Yep! Gently heat it on the stove or microwave. Don’t boil, or it might get weirdly thick.
Can I use store-bought zoodles?
Absolutely. This is a no-judgment zone. Life’s busy. Take the win.
Is this keto? Vegan? Gluten-free?
Check, check, check. Unless you dump a baguette on top, you’re good.
Can I freeze the cashew cream?
You can! It may thicken when thawed—just re-blend or stir in a little water to bring it back to life.
Final Thoughts
You just unlocked the cheat code to creamy, healthy, weeknight comfort food. Cashew Cream Zoodles might sound like a dish for people who own six types of yoga mats, but honestly? It’s for everyone.
It’s easy. It’s customizable. It’s secretly decadent. And best of all — you made it. In like, what? 20 minutes?
So go ahead, double the batch next time. Meal prep it. Brag about it. Or just sit there eating a big bowl of zoodles in your sweatpants like the glorious kitchen wizard you are.
Stay saucy. 🥒✨