This zucchini noodles recipe with spicy cashew sauce is a lovely vegan dish. That’s because it’s packed with healthy vegetables, nuts, and even some fruit. If you’re looking for a delicious plant-based meal this is the one for you.
I adore any vegan zucchini noodles recipe. Zucchini noodles are also called “zoodles” for short. Zoodles are spirulized zuchinis cut in the shape of noodles. If you have a spiralizer, or want to purchase one, you can make your own zoodles at home. But if you’re not interested in that it’s no problem because you can buy premade zoodles at almost any local grocery store.
Cashew sauce is the perfect topping for this zucchini dish. This vegetable is a simmer squash that originated in Mesoamerica. It’s a thin skinned vegetable that can be green, orange, or even yellow. Zuchinis are rich in folate, vitamin C, potassium, and other nutrients.
If you love vegan food this dish is for you!
This zucchini noodles recipe only requires a few ingredients other than zuchinis. For example I use vegetable oil, minced shallots, and garlic. Additionally I love to add pineapple chunks, snap peas, and mini corn. Don’t forget to season with a dash of salt for flavor.
In order to make the cashew sauce you will need unsalted cashews, almond milk, and apple cider vinegar. I also include salt, pepper, black garlic powder, and nutritional yeast. Lastly I always use a splash of orange juice, paprika, chili powder, chili flakes, and turmeric.
Turmeric is a wonderfully nutritious seasoning to use with any zucchini noodles recipe. It’s an orange-yellow seasoning that comes from a flowering plant related to ginger.
Turmeric is a lovely seasoning for the cashew sauce. Also, if you really enjoy this sauce try it out with other recipes such as pasta and macaroni. Another recipe idea to try with cashew sauce is vegan cheese dip like nachos or on baked potatoes. You can even try it in salads or raw vegetable dip.
Spicy Cashew Cream Sauce for Pineapple Zoodles
This zucchini noodles recipe with spicy cashew sauce is a lovely vegan dish. That’s because it’s packed with healthy vegetables, nuts, and even some fruit. If you’re looking for a delicious plant-based meal this is the one for you.
Ingredients
- Ingredients For The Sauce
- 1 cup raw unsalted cashews
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1/2 tbsp salt
- 1 tsp black pepper
- 2 tsp black garlic powder
- 1 tbsp nutritional yeast
- 1 tsp turmeric
- 2 tbsp orange juice
- 1 tsp paprika
- 1 tbsp chili powder
- 1 tsp chili flakes
- Ingredients For The Zoodles
- 2 cup spirilized zucchini “noodles”
- 2 tbsp vegetable oil
- 2 tbsp minced shallots
- 2 cloves garlic (peeled, sliced thin)
- 1/4 cup pineapple chunks
- 1/4 cup snap peas
- 1/2 cup mini corn
- 1/2 tbsp salt
Instructions
Directions For The Sauce
Start soaking the cashews 4 hours prior to making the zoodles, you can even soak them over night
Drain the cashews from the almond milk (keep the almond milk)
Add the cashews and all the seasonings into a food processor and blend them alone first
Slowly add the almond milk back into the cashews while blending so they become thoroughly combined
Next add in the apple cider vinegar and the orange juice and blend again
Directions For The Zoodles
If you have a spirilizer, use it to spirilize 3 large zuchinis, otherwise buy the prepared zucchini noodles
Bring the oil to a medium heat and sauté the shallots and garlic
Once they are brown, add the zucchini noodles to the pan as well with some salt, cook on medium low for 5 minutes
Add the pineapple chunks, snap peas, and mini corn
Put a lid on the pan and cook another 8 minutes
Remove from the heat and remove the lid, allow the zoodles to cool down a bit before adding the sauce
