Ingredients
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the Zucchini Noodles:
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2 medium zucchinis , washed and spiralized into thin noodles (using a spiralizer)
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1/4 cup water (for fermentation brine)
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the Creamy Cashew Sauce:
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1/2 cup raw unsalted cashews, soaked in filtered water for at least 4 hours or overnight
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1 clove garlic , minced
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1/2 teaspoon sea salt flakes
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1 tablespoon apple cider vinegar
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1/4 cup filtered water
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2 tablespoons lemon juice
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1 teaspoon honey (optional)
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1/4 teaspoon black pepper
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Pinch of red pepper flakes (optional)
Directions
Sub-title: Perfect for busy weeknights or entertaining!
Description: This zesty fermented veggie noodle dish is packed with nutrients and flavor. Made with spiralized zucchini noodles, creamy cashew sauce, and fresh summer herbs, it’s both kid-friendly and adult-approved!
Features:
* Budget-Friendly
* Fermented
* Gluten-Free
* Grain-Free
* High-Fiber
* High-Protein
* Kid-Friendly
* Low-Carb
* Nut-Free
* Oil-Free
* Quick & Easy
* Raw
* Seasonal
* Soy-Free
* Spicy
* Superfoods
* Vegan
* Whole Foods Plant-Based
Difficulty: Easy
Servings: 4
Time: Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
Ingredients:
For the Zucchini Noodles:
* 2 medium zucchinis, washed and spiralized into thin noodles (using a spiralizer)
* 1/4 cup water (for fermentation brine)
For the Creamy Cashew Sauce:
* 1/2 cup raw unsalted cashews, soaked in filtered water for at least 4 hours or overnight
* 1 clove garlic, minced
* 1/2 teaspoon sea salt flakes
* 1 tablespoon apple cider vinegar
* 1/4 cup filtered water
* 2 tablespoons lemon juice
* 1 teaspoon honey (optional)
* 1/4 teaspoon black pepper
* Pinch of red pepper flakes (optional)
Instructions:
Zucchini Noodles:
1. In a large bowl, combine the drained zucchini noodles, 1/4 cup water, and a pinch of salt. Set aside for 10 minutes.
2. After 10 minutes, rinse the zucchini noodles under cold running water to remove excess salt and any remaining starches. Drain well.
Creamy Cashew Sauce:
1. Drain and rinse the soaked cashews. Transfer them to a high-speed blender along with the garlic, sea salt, and 1/2 cup filtered water. Blend until smooth, scraping down the sides as necessary.
2. Add the apple cider vinegar, lemon juice, and additional 1/4 cup filtered water to the blended mixture. Blend again until combined.
3. Optional: If desired, add the honey and black pepper to taste. Blend briefly to incorporate.
Preparing the Fermented Zucchini Noodles:
1. Place the prepared zucchini noodles in a large mixing bowl. Pour the prepared Creamy Cashew Sauce over the top. Toss well to coat evenly.
2. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Serving:
To serve, divide the fermented zucchini noodles among four bowls. Garnish each serving with fresh basil leaves, extra squeezed lemon wedges, and crushed red pepper flakes if desired. Enjoy immediately!
Nutrition Facts per Serving (without optional ingredients):
Calories: 230 | Carbohydrates: 33 g | Protein: 8 g | Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 25 mg | Potassium: 500 mg | Dietary Fiber: 13 g | Sugars: 5 g |
Steps
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1
Done
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In a large bowl, combine the drained zucchini noodles, 1/4 cup water, and a pinch of salt. Set aside for 10 minutes. |
|
2
Done
|
After 10 minutes, rinse the zucchini noodles under cold running water to remove excess salt and any remaining starches. Drain well. Creamy Cashew Sauce: |
|
3
Done
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Drain and rinse the soaked cashews. Transfer them to a high-speed blender along with the garlic, sea salt, and 1/2 cup filtered water. Blend until smooth, scraping down the sides as necessary. |
|
4
Done
|
Add the apple cider vinegar, lemon juice, and additional 1/4 cup filtered water to the blended mixture. Blend again until combined. |
|
5
Done
|
Optional: If desired, add the honey and black pepper to taste. Blend briefly to incorporate. Preparing the Fermented Zucchini Noodles: |
|
6
Done
|
Place the prepared zucchini noodles in a large mixing bowl. Pour the prepared Creamy Cashew Sauce over the top. Toss well to coat evenly. |
|
7
Done
|
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serving: To serve, divide the fermented zucchini noodles among four bowls. Garnish each serving with fresh basil leaves, extra squeezed lemon wedges, and crushed red pepper flakes if desired. Enjoy immediately! Nutrition Facts per Serving (without optional ingredients): |
