Zoodles With Creamy Cashew Sauce – Vegan, Gluten Free

This recipe for vegan zoodles with creamy cashew sauce is a new favorite at my house. I’ve been baking and cooking with nut butter a lot recently because Once Again Nut Butter hooked me up with some freebies earlier this year, but this post isn’t sponsored by the company.

If you have nut allergies or simply don’t enjoy eating nut butter, you can substitute sunflower seed butter. The texture and taste of the creamy vegan sauce won’t be the same, but it’s still decent. I’ve personally tried this recipe with sunflower seed butter, and I enjoyed it.

Anyway, on to the next topic:

I don’t know how you feel about cold weather, but winter was rough on me. I eat zoodles constantly during the summer, but the price of zucchini is pretty darn high (at least in my area) during the winter and early spring. I’ve been picking up big bags of squash at Costco for around $6 or $7 over the last few months, but I often opt for cheaper veggies to keep my grocery budget in check. Thankfully summer is almost here, so get ready to see lots of zoodles recipes like this one on my blog.

Let’s not talk about the future right now, though. Let’s just focusing on making this gluten-free, dairy-free recipe for zoodles with creamy cashew sauce.

Start by drizzling a skillet with olive oil. Add sliced mushrooms, and sprinkle with garlic powder. Heat for a few minutes, then add minced garlic and part of your tamari sauce.

While your mushrooms soften in the heated skillet, prepare your sauce. Heat coconut milk until thick, then reduce heat slightly and stir in cashew butter.

Now’s a good to prep your zucchini. Slice off the ends, then grab your spiralizer.

Transform your zucchini into beautiful zoodles.

Set your zoodles aside and switch back to your creamy cashew sauce. It’ll look a little gritty at first, but that’s totally normal.

Add red pepper flakes, tamari sauce, honey (or coconut sugar if you’re vegan or paleo), and cilantro. I also like to add garlic, but skip this step if you don’t love garlic as much as I do.

Reduce heat to medium-low and switch back to your veggies. Add green onions and red peppers to your mushrooms and heat for a few minutes.

Add your spiralized zucchini AKA zoodles to the skillet.

Pour your creamy cashew sauce on the zoodles and marvel at your vegantastic recipe.

Transfer the skillet to a sunny spot on your living room carpet so you can take a better pic since you haven’t invested in fancy camera equipment yet like a good food blogger.

Grab a fork and dig in!

Ready to make your own batch of zoodles with creamy cashew sauce? You can find my printable, Pinnable recipe below!

If you want to print this recipe, you can either print the entire post or look for the printer icon just below the recipe title on the gray box. Clicking the printer icon below will just print the gray recipe box with the ingredients and instructions.

 

Zoodles With Creamy Cashew Sauce - Vegan, Gluten Free
Print Recipe
Rich coconut milk enhances the flavor of creamy cashew butter beautifully, and red pepper lends a fiery kick that's balanced with a dash of honey or coconut sugar. Pour this flavorful vegan sauce over zoodles for a healthy, gluten-free dinner that's vegan and paleo friendly.
Servings Prep Time
4 to 6 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 to 6 people 5 minutes
Cook Time
15 minutes
Zoodles With Creamy Cashew Sauce - Vegan, Gluten Free
Print Recipe
Rich coconut milk enhances the flavor of creamy cashew butter beautifully, and red pepper lends a fiery kick that's balanced with a dash of honey or coconut sugar. Pour this flavorful vegan sauce over zoodles for a healthy, gluten-free dinner that's vegan and paleo friendly.
Servings Prep Time
4 to 6 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 to 6 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Slice ends of zucchini and discard. Spiralize zucchini using a veggie spiralizer, or slice it into thin strips if you don't have a spiralizer.
  2. Drizzle a skillet with olive oil. Add sliced mushrooms and sprinkle with garlic powder. Heat for a few minutes, then add minced garlic and half of your tamari sauce (1/8 cup). Heat on medium while you prepare your sauce.
  3. Heat full-fat coconut milk in a pot until it bubbles gently and becomes thick. Stir often once it begins bubbling, and reduce the heat slightly. Stir in cashew butter until well incorporated.
  4. Heat coconut milk and cashew butter for several minutes, then add half of your tamari sauce (1/8 cup), red pepper flakes, honey (or coconut sugar or brown sugar), and cilantro. I also add garlic powder and minced garlic to my sauce, but skip this step if you aren't a fan of garlic. You already have some on your mushrooms.
  5. Stir until mixture becomes thick and well blended. Reduce heat to low and let sauce simmer and thicken.
  6. Add green onions and red peppers to your mushrooms and heat for a few minutes. Add spiralized zucchini, then pour creamy cashew sauce over your zucchini.
  7. Stir well to combine, and cook for 3 to 4 minutes. Serve garnished with additional red pepper flakes and cilantro, if desired.
Recipe Notes

Note about tamari sauce: You may find that using the full 1/4 cup of tamari sauce for this recipe makes your meal too salty. Feel free to omit 1/8 cup of the sauce - or more if needed.

Share this Recipe

Have you tried any recipes for zoodles yet?

Got something to say? I'm listening. :)