Lemon Zucchini Noodles
with Cashew Cream and Crispy Artichoke Hearts
Cashews are magical! They make excellent cheese or in this case, they are the secret ingredient in our favorite cream sauce. Soak the cashews in hot water to enhance their texture. In this recipe, we pump up the vitamin B, antioxidants, and crunch by topping the zucchini noodles and cream sauce with pumpkin seeds and nutritional yeast.
- ½ cup cashews
- 13.75 oz artichoke hearts
- 2 zucchini
- 1 lemon
- 1 garlic clove
- 2 tsp white miso paste
- 1 tbsp nutritional yeast
- 1 tbsp hemp seeds
- ¼ cup pumpkin seeds
- ½ tsp red chile flakes
- 1 tbsp olive oil*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Add the cashews and ½ cup of hot tap water to a small bowl. Let nuts soak for at least 10 minutes. Drain the artichoke hearts and pat dry with a clean kitchen towel.
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the artichoke hearts, cut side down, and cook until crispy in places, 5 to 8 minutes. Transfer the crispy artichoke hearts to a plate and sprinkle with salt.
Trim the zucchini and cut lengthwise into planks about ¼ inch thick. Stack, and cut into thin strips to make noodles.
Zest and halve the lemon, juice one half, and divide the other half into wedges. Peel the garlic. Add the cashews and their soaking water, lemon juice, garlic, white miso paste, nutritional yeast, and a pinch of salt and pepper to a blender. Blend the cashew cream on high until smooth.
Return the skillet to medium-high heat and add the zucchini noodles. Sprinkle with salt and pepper and cook, tossing occasionally, until tender, 1 to 2 minutes.
Divide the zucchini noodles between serving bowls. Pour cashew cream over the zucchini noodles and top with crispy artichoke hearts. Sprinkle with lemon zest, hemp seeds, pumpkin seeds, and as much of the red chile flakes as you’d like. Serve with lemon wedges. Bon appétit!