Zucchini Noodles with Creamy Cashew Sauce {paleo, gluten & dairy free}
Prep time
Cook time
Total time
  • 1 c. of raw cashews
  • filtered water to fill jar
  • ½ c. filtered water
  • ¼ c. lemon juice
  • ½ tsp. pink Himalayan sea salt
  • ⅛ tsp. garlic powder
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. onion flakes or powder
  • 2 large zucchinis
  • 2 tbsp. coconut oil
  • 1 tbsp. Italian spices
  • ¼ tsp. pink Himalayan sea salt
  1. Fill a glass jar with filtered water that is larger than 1 cup so the water fills over the cashews.
  2. Soak nuts for up to 2 hours if you have the time. Overnight is fine too. Dump the soaked water.
  3. In a strong blender add ½ cup filtered water, lemon juice, olive oil, spices and soaked cashews.
  4. Blend for a few minutes until consistency is creamy smooth.
  5. Taste and add any extra sea salt as desired and keep refrigerated up to a week.
  6. To make the zucchini noodles you will need a spiralizer or you can chop them however you like.
  7. In a large frying pan add coconut oil and sauté noodles on medium heat with spices.
  8. After a few minutes check to see if they are al dente and add ¼ cup of cashew sauce.
  9. Stir and take of the heat immediately.
If time is of the essence you can soak the cashews for 1½ but I find the longer they soak the creamy the sauce. I love using this sauce on my salads in fact you may notice it resembles many of my salad dressing recipes. Or have the kids dip some cut up vegetables in it! Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/zucchini-noodles-with-creamy-cashew-sauce-paleo-gluten-dairy-free/