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Lemon Zucchini Noodles with Cashew Cream & Crispy Artichoke Hearts
2 or 4 Serving Dinner

Lemon Zucchini Noodles

with Cashew Cream & Crispy Artichoke Hearts

Tags: Gluten-Free High-Protein <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
510
FAT
28g
CARBOHYDRATES
48g
PROTEIN
24g


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INGREDIENTS

  1. ½ cup cashews
  2. 13.75 oz artichoke hearts, drained and patted dry
  3. 2 zucchini, trimmed and sliced lengthwise into ¼-inch thick planks
  4. 1 lemon, zested, half juiced, half cut into wedges (divided)
  5. 1 garlic clove, peeled
  6. 2 tsp white miso paste
  7. 1 tbsp nutritional yeast
  8. 1 tbsp hemp seeds
  9. ¼ cup pumpkin seeds
  10. 2 tsp red chile flakes
  11. 1 tbsp olive oil*
  12. Salt*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (cashew)
Tools: Blender, Large nonstick skillet , Zester
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
510
FAT
28g
CARBOHYDRATES
48g
PROTEIN
24g


Get Recipes Delivered

INSTRUCTIONS

1
Soak the cashews

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)

2
Crisp the artichokes

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.

3
Make the zucchini noodles

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

4
Make the cashew cream

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.

5
Cook the zucchini noodles

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.

6
Serve

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.

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