Zucchini Noodles with Cashew Cream

15 50 623
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 1
Zucchini Noodles with Cashew Cream
Health Rating


1/4 cup Cashew nuts, raw
1/2 cup Water (boiling)
1 tsp Coconut oil
1/2 onion(s) Sweet onion
1 1/2 medium Zucchini
1/2 cup Frozen green peas (or broccoli, cauliflower, kale)
1 clove(s) Garlic
1 tbsp hulled Hemp seeds, shelled
1/4 cup Vegetable stock/broth
5 leaf Sage, fresh (to taste)
1 pinch Himalayan sea salt (to taste)
1/8 tsp Black pepper
1/2 tsp Nutmeg, ground
1/8 tsp Cayenne pepper
1/4 cup Coconut milk


Boil 1/2 cup water and soak cashews. Sauté onion with 1/2 tsp coconut oil until fragrant and transparent. Meanwhile, crush garlic clove and set aside. Use spiralizer to make noodles out of zucchini, and add 1/2 tsp coconut oil, sage, peas and zucchini to the pan. Add 1/4 cup veggie stock gradually until noodles are cooked through. Slice the crushed garlic and to pan with the coconut milk. Use an immersion blender to cream the cashews with their liquid and add that the pan. Let simmer, adding nutmeg, cayenne, black pepper and salt. garnish with hemp hearts.

Nutrition Facts

Per Portion

Calories 623
Calories from fat 347
Calories from saturated fat 173
Total Fat 39 g
Saturated Fat 19.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 11.4 g
Cholesterol 0
Sodium 402 mg
Potassium 1472 mg
Total Carbohydrate 49 g
Dietary Fiber 11.1 g
Sugars 21.8 g
Protein 20.3 g

Dietary servings

Per Portion

Meat Alternative 2.1
Vegetables 7.4

Energy sources