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3-Ingredient Zucchini Noodles with Creamy Cashew Sauce Recipe

No more excuses: this healthy zucchini noodles with creamy cashew sauce recipe is both yummy and easy to make.

3-Ingredient Zucchini Noodles with Creamy Cashew Sauce

I have always struggled with motivation to eat healthily. Coming home, tired after a long day of work, cooking even a pot of pasta seemed overwhelming. I am sure you can relate to this.

I knew that to keep up with my healthy habits, I had to keep it super simple. So I went on a mission to find healthy and delicious recipes that were so simple I could do them in no time. Banned were the long lists of hard-to-find ingredients. Banned were the complicated recipes that left the kitchen as a post-war disaster.

May I present to you my go-to recipe: zucchini noodles with cashew sauce. Crunchy and fresh zucchini noodles play perfectly well with the creamy and nutty cashew sauce. You can serve the dish cold or warm, which makes it perfect for both summer and winter months.

It’s a perfect gluten-free, raw, vegan, paleo and keto dish. All you need to make it is 3 ingredients - zucchini, cashews, and garlic.

What you'll need

Ingredients for the basic zucchini noodle recipe: zucchini, cashews and garlic
Ingredients for the basic zucchini noodle recipe: zucchini, cashews and garlic

All you need is a zucchini, cashews, garlic, and some salt (ok, so technically it's 4 ingredients). I call it the basic starter recipe, which you can make fast and easy.

After that, you can expand on the basic recipe by swapping and adding more ingredients. Instead of zucchini, you can use squash, cucumber, bell peppers, or any other vegetable. You can, of course, use a combination of them.

Swap the cashews for whatever nuts you have at hand: walnuts, pecans, pine nuts. You may need to soak some of them longer, though.

Endless variations

Feel free to add spices and herbs to the sauce, like oregano or paprika. Add vegetable broth instead of water.

Add tomato paste for an Italian vibe. Or fresh basil leaves for pesto. Also, you can add some olive oil and nutritional yeast to enhance the flavors.

Now, let's make it. It's so simple you'll be surprised.

Step1: Soak cashews

Place cashews in a bowl and add enough water to cover the nuts. Soak them for at least 2 hours.

Don't wait too long though: if soaked for too long, the cashews will loose their creamy consistency.

Step 2: Blend cashews and garlic

Blend your soaked cashews and garlic with some salt and water
Blend your soaked cashews and garlic with some salt and water

Drain your soaked nuts, and put them in the blender or a food processor. Add the garlic cloves, salt, and water. Blend on high until you get a creamy consistency.

A good tip is to not add all the water at once: this way you don't risk to add too much water and get a sauce that is too liquid.

Leave some water and see if you like the consistency. If the sauce is too thick, keep adding water until you are satisfied.

Creamy cashew sauce
Creamy cashew sauce

Step 3: Spiralize your zucchini

Spiralize your zucchini using a julienne peeler
Spiralize your zucchini using a julienne peeler

This is where the magic happens. Grab your spiralizer and slice the zucchini into thin strips.

I love using a julienne peeler for this task. It's compact and doesn't need assembly, unlike those complicated spiralizers. The cleanup is super easy as well: wash it under running water, use a brush to get any bits that get stuck.

Also, it's made of stainless steel, which is more eco-friendly than the plastic versions.

You don't need to assemble it, it doesn't take any space, and the clean-up is super easy.

The julienne peeler that we selected for the job has super sharp blades and is made of high quality stainless steel.

A high-quality julienne peeler will get the job done in seconds, is easy to clean and store
A high-quality julienne peeler will get the job done in seconds, is easy to clean and store

The whole process won't take you more than 10 minutes. And the best part is that there's virtually no cleanup!

Place your zucchini noodles on a plate. Here you have an opportunity to play Picasso and use your fancy plating techniques. Top the noodles with your creamy cashew sauce. It's time to serve!

Enjoy your healthy, keto- and paleo-friendly, plate of zucchini noodles!
Healthy, keto- and paleo-friendly, plate of zucchini noodles with creamy cashew sauce

I hope you'll give this recipe a try. Feel free to download it and print for your convenience.

If you end up making it, let me know what ingredients you used in the comments below!

Zucchini Noodles with Cashew Sauce

This healthy zucchini noodles with cashew sauce is both yummy and easy to make. Make this basic recipe your own: add olive oil, tomato paste or basil leaves. Add your favorite herbs and spices. Use vegetable broth instead of water for a more flavorful sauce.

Prep Time:
10 minutes
Cook Time:
4 hours
Yield:
4 servings
Diet:
  • Paleo
  • Ketogenic
  • Vegan
  • Vegetarian
  • Gluten Free
  • Diabetic

Ingredients:

  • 2 large zucchinis
  • 2 cups cashews
  • 2 garlic cloves
  • Salt to taste

Directions:

  1. Soak cashews in water for at least 2 hours, until creamy smooth
  2. Add cashews, garlic and salt in a blender or a food processor. Add about a cup of water or vegetable broth.
  3. Blend until creamy smooth. Add more liquid until desired consistency.
  4. Spiralize the zucchini
  5. Place the spiralized zucchini noodles on a plate, and top with the cashew sauce

Optional Add-Ons:

  • Olive oil
  • Vegetable broth instead of water
  • Fresh basil (make it a pesto)
  • Pine nuts, walnuts, pecans instead of cashews
  • Tomato paste
  • Herbs and spices
  • Nutritional yeast (for a cheesy flavor)
Cheers, Natalie

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. Products and solutions mentioned on this website are for informational purposes only, and are not intended to diagnose, treat, cure or prevent any disease.