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

Lemon Zucchini Noodles

with Cashew Cream & Crispy Artichoke Hearts

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
27g
CARBOHYDRATES
47g
PROTEIN
24g

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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 nut (cashew)
Tools: Blender, Large nonstick skillet , Microplane
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
27g
CARBOHYDRATES
47g
PROTEIN
24g

View Full Nutrition Label


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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. Drain artichoke hearts and pat dry.

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. TIP: We will use this skillet again in a later step.

3
Make the zoodles

Trim zucchini and slice lengthwise into ¼ inch thick planks. Stack the zucchini planks and cut into thin strips to make noodles. TIP: You can also use a spiralizer or mandoline to make the zucchini noodles.

4
Make the cashew cream

Zest and halve the lemon, juice one half, and cut the other half into wedges. Peel the garlic. Add soaked cashews and the soaking water, lemon juice, peeled 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 zoodles

Return skillet to medium-high heat and add zucchini noodles. Sprinkle with salt and pepper and cook, tossing occasionally, until tender, 1 to 2 minutes.

6
Serve

Divide zucchini noodles between serving bowls. Pour cashew cream over 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!

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