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Hey there, pasta lovers!
Are you ready to try something new and super fresh? I’ve got a delightful recipe that’ll tickle your taste buds.
Today, we’re diving into zoodles with lemon cream sauce!
This dish is light, zesty, and oh-so-delicious. It’s the perfect way to enjoy a guilt-free meal.
Plus, it’s quick to whip up! Let’s get started!
Suggestions for Ingredient Substitution
Zucchini, the main ingredient in zoodles, can be substituted with other vegetables like carrots, cucumbers, or butternut squash. Use a spiralizer or vegetable peeler to create noodle-like shapes. This substitution maintains the low-carb profile while offering different flavors and nutrients.
Quick-soaked cashews, used for the cream sauce, can be replaced with silken tofu or cauliflower for a nut-free option. Blend the tofu or steamed cauliflower until smooth, adjusting the quantity to achieve the desired consistency. These alternatives provide a creamy texture while reducing fat content.
Almond milk can be swapped with any plant-based milk such as oat, soy, or coconut milk. Use the same quantity as called for in the recipe. This substitution accommodates various dietary preferences while maintaining the sauce’s creamy texture. Consider the flavor profile of the chosen milk, as it may slightly affect the overall taste of the dish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-15 g
- Fat: 30-35 g
- Carbohydrates: 30-35 g
Ingredients
- 3 large zucchini
- 3 cups fresh spinach
- 3 teaspoons avocado oil
- 1/2 cup quick-soaked cashews
- 3/4 cup almond milk
- 4 cloves garlic
- Juice from a lemon or 3 tablespoons lemon juice
- Salt, as desired
- Pepper, as desired
- Optional: crushed red pepper for garnishing
Step 1: Prepare the Zucchini Noodles
Begin by spiralizing the zucchini to create zucchini noodles, also known as zoodles.
Set the zoodles aside as you prepare the sauce.
Step 2: Make the Garlic Lemon Vegan Cream Sauce
In a blender or food processor, combine the rinsed and drained cashews, almond milk, garlic, lemon juice, and a pinch of salt and pepper.
Blend the mixture until it becomes smooth and creamy.
This will be your vegan cream sauce.
Step 3: Sauté the Zoodles and Spinach
Heat 3 teaspoons of avocado oil in a large skillet or frying pan over medium heat.
Add the zucchini noodles and 3 cups of spinach to the skillet, sautéing until the spinach wilts slightly.
Step 4: Combine with the Sauce
Pour half of the prepared garlic lemon vegan cream sauce over the sautéed zucchini noodles and spinach.
Mix everything thoroughly to ensure the zoodles and spinach are evenly coated with the sauce.
Step 5: Warm and Serve
Continue cooking until the zoodles, spinach, and sauce are warmed through.
Serve the dish immediately, and optionally garnish with crushed red pepper and lemon wedges for an extra touch of flavor.
Enjoy your delicious and healthy meal!
