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Creamy Garlic Zoodles For A Tangy Delight
Grant Logan

Creamy Garlic Zoodles

These creamy garlic zoodles are the perfect balance of comfort and nourishment — tender zucchini noodles coated in a silky, cashew-based garlic sauce that’s entirely dairy-free. Quick, wholesome, and bursting with flavor, it’s the healthy pasta alternative you’ll crave every weeknight.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy, Low Carb, Vegan
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini, spiralized
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup raw cashews, soaked
  • 1/2 cup water
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley, chopped (for garnish)

Equipment

  • spiralizer or julienne peeler
  • blender for cashew sauce
  • large skillet
  • spatula or tongs

Method
 

  1. Spiralize the zucchini into noodles and set aside.
  2. Soak cashews in hot water for 10 minutes, then drain.
  3. Blend soaked cashews with 1/2 cup water, nutritional yeast, lemon juice, and salt until smooth and creamy.
  4. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour the creamy cashew sauce into the skillet and stir to combine with the garlic.
  6. Add zucchini noodles and toss gently to coat in the sauce. Cook for 3–4 minutes until tender but not mushy.
  7. Season with black pepper, garnish with fresh parsley, and serve immediately.

Notes

Soak the cashews thoroughly for the smoothest texture. Don’t overcook the zucchini noodles — just heat them until tender-crisp to prevent sogginess. A quick blend, a fragrant garlic sauté, and you’ll have creamy perfection in minutes!