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


  • 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


  • 3 heaping tablespoons sundried tomatoes
  • 6 ounces marinated artichoke hearts, drained
  • 2 tablespoons fresh basil, chiffonade cut


  1. Place the zucchini noodles in a large bowl.
  2. Next, make the dressing by combining the sauce ingredients in a high-speed blender. Blend until smooth and taste to adjust seasonings as necessary.
  3. 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.


  • 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.


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