Zucchini pasta salad with creamy cashew sauce
A creamy, savory summer salad using zucchinis as the noodles. Feel free to customize with any mix-ins! Cashews provide the texture for the dressing, and this recipe is gluten-free and vegan
- Prep Time: 10
- Total Time: 70
- Yield: 2 1x
Ingredients
Scale
- For the “noodles:”
- 2 large zucchini, spiralized or sliced with a veggie peeler
For the sauce
- 1 cup raw cashews, soaked in water for 1 hour and rinsed
- 3 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Juice of 1/2 lemon
- Sea salt and pepper to taste
Mix-ins
- 3 heaping tablespoons sundried tomatoes
- 6 ounces marinated artichoke hearts, drained
- 2 tablespoons fresh basil, chiffonade cut
Instructions
- Place the zucchini noodles in a large bowl.
- Next, make the dressing by combining the sauce ingredients in a high-speed blender. Blend until smooth and taste to adjust seasonings as necessary.
- Pour the sauce on top of the zucchini noodles and stir to coat. Mix in the sundried tomatoes, artichokes and top with the basil to serve.
Notes
- This recipe also tastes fantastic the next day! (I wouldn’t go two days though; it would get a little soggy)
- Nutritional yeast is found in the supplement section or bulk bins of many health food stores. It’s a great source of protein and B vitamins with a rich, cheesy flavor.
Nutrition
- Serving Size: 2