Zucchini Noodles with Cashew Cream

15 50 507
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 1
Zucchini Noodles with Cashew Cream
Health Highlights


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 dash Black pepper
1/2 tsp Nutmeg, ground
1 dash Cayenne pepper
1/4 cup Coconut milk, sweetened


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 507
Calories from fat 245
Calories from saturated fat 75
Total Fat 27.2 g
Saturated Fat 8.3 g
Trans Fat 0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 10.9 g
Cholesterol 0
Sodium 431 mg
Potassium 1933 mg
Total Carbohydrate 47 g
Dietary Fiber 10.8 g
Sugars 23.3 g
Protein 23.6 g

Dietary servings

Per Portion

Meat Alternative 2.1
Vegetables 7.4

Energy sources