Lemon Zucchini Noodles

Add cashews and ½ cup hot water to a small bowl and let nuts soak for at least 10 minutes. (4-serving meal: use 1 cup hot water)

Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add artichoke hearts and cook until crispy in places, 5 to 8 minutes. Transfer crispy artichoke hearts to a plate and sprinkle with salt. (4-serving meal: use 2 tbsp olive oil) TIP: We will use this skillet again in a later step.

Stack the zucchini planks and cut into thin strips to make noodles.

Add soaked cashews and soaking water, lemon juice, garlic, white miso paste, nutritional yeast, and a pinch of salt and pepper to a blender. Blend on high until cashew cream is smooth.

Return the skillet to medium-high heat and add zucchini noodles. Sprinkle with salt and pepper and cook, tossing occasionally, until tender, 1 to 2 minutes. TIP: You may need to work in batches for the 4-serving meal.

Divide zucchini noodles between serving bowls. Pour cashew cream over 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. Tuck in! TIP: If you are sensitive to spice, we suggest adding just ¼ tsp red chile flakes.