Lemon Zucchini Noodles with Cashew Cream & Crispy Artichoke Hearts

Lemon Zucchini Noodles

with Cashew Cream & Crispy Artichoke Hearts

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dinner

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.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
470
FAT
24g
CARBOHYDRATES
46g
PROTEIN
24g

MAIN INGREDIENTS

  1. ½ cup cashews
  2. 1 can artichoke hearts
  3. 2-3 zucchini
  4. 1 lemon
  5. 1 clove garlic
  6. 2 tsp white miso paste
  7. 1 tbsp nutritional yeast
  8. 1 tbsp hemp seeds
  9. ¼ cup pumpkin seeds
  10. ½ tsp red chile flakes
  11. 1 tbsp olive oil*
  12. Salt*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Mandoline or spiralizer (optional)
  • Zester or microplane
  • Blender

INSTRUCTIONS

1
Soak the cashews
Place the cashews in a small bowl and add ½ cup of hot tap water. Let nuts soak for at least 10 minutes. Drain and pat the artichoke hearts dry with paper towels.
2
Crisp the artichokes
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the artichokes, cut side down and cook until crispy in places, about 3 to 4 minutes. Transfer crispy artichoke hearts to a plate.
3
Make the zoodles
Trim the zucchini and use a peeler to make thin strips or “noodles”. You could also slice the zucchini into planks lengthwise, about ¼ inch thick. Stack and cut into thin strips to make the noodles.
4
Blend the sauce
Zest and halve the lemon. Peel the garlic. Add the cashews and their soaking water to a blender along with the juice from just half the lemon, garlic, white miso paste, nutritional yeast, and a pinch of salt and pepper. Blend cashew cream on high until smooth.
5
Cook the zoodles
Return the skillet to medium-high heat and add the zucchini noodles. Sprinkle with salt and pepper and cook, tossing occasionally, until warm, about 1 to 2 minutes.
6
Serve
Cut the remaining lemon half into wedges. Divide the zucchini noodles between serving bowls. Pour the cashew cream over the zucchini noodles and top with the crispy artichoke hearts. Sprinkle with lemon zest, hemp seeds, pumpkin seeds and as many or as few of the red chile flakes as you’d like. Serve with lemon wedges.