1400 700 vegan lemonzucchininoodles horizontal

Lemon Zucchini Noodles

with Cashew Cream & Crispy Artichoke Hearts

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.

Squash Italian Dinner Gluten-Free Comfort Foods Spring Recipes Summer Recipes Quick and Easy <600 Calories Nuts
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
380
FAT
23g
CARBOHYDRATES
29g
PROTEIN
19g

MAIN INGREDIENTS

  1. ½ cup cashews
  2. 13.75 oz artichoke hearts
  3. 2 zucchini
  4. 1 lemon
  5. 1 garlic clove
  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

  • Blender
  • Large nonstick skillet
  • Microplane

INSTRUCTIONS

1
Soak the cashews

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.

2
Crisp the artichokes

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.

3
Make the zoodles

Trim the zucchini and cut lengthwise into planks about ¼ inch thick. Stack, and cut into thin strips to make noodles.

4
Make the cashew cream

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.

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 tender, 1 to 2 minutes.

6
Serve

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!