Zoodles With Creamy Cashew Sauce – Vegan, Gluten Free
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 6people 5minutes
Cook Time
15minutes
Servings Prep Time
4 to 6people 5minutes
Cook Time
15minutes
Ingredients
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.