Creamy, healthy meals are my absolute favorite to cook. I mean, nothing is better than tricking your body into thinking you are eating something unhealthy, yet it leaves you feeling bloat-free and amazing still. This recipe is zucchini noodles tossed in a creamy, DAIRY-FREE, lemony, garlicy sauce that is out of this world! Try it for yourself.
creamy zucchini noodles photo credit: be whole be you
  Ingredients:
  • 1 cup raw cashews (Soaked in water for 2-4 hours and drained)
  • 2/3 cup water (more for thinner sauce)
  • 1 -2 garlic cloves (or more to taste)
  • Juice of half lemon
  • Sea Salt
  • Cracked Pepper
  • 1 cup baby spinach
  • 4 medium or 2 large zucchini
  • crushed red pepper (optional)
  Instructions:
  • Using a spiralizer, make 'noodles' out of all the zucchini and set aside. In a food processor, combine soaked cashews, garlic clove, water, lemon juice, salt and pepper. Process until a smooth creamy sauce. In a skillet, heat 2 tsp olive oil on medium-high heat. Saute zucchini noodles for about 3 minutes. Add in spinach and stir to wilt. After spinach has wilted, add about half of the cream sauce and turn heat to low. Stir to coat adding more sauce as desired. Once sauce is heated, remove from heat and serve. Add fresh basil or pine nuts to garnish if desired. Also, crushed red pepper adds a little kick to this recipe!