Zoodles in Cashew Lemon Dressing

Parul A. Moondhra

Founder of daylidelicious and chef trained at Le Cordon Bleu London



Approx. Cost

INR 120



Cooking Time

20 Min

Ingredients list

For the Zoodles

Large zucchini: 1

For Cashew Lemon Dressing

Cashews: ½  cup (soaked in 1 cup water for 2-3 hours or boiled)

Small garlic clove: 1

Lime zest:  ½  

Lemon Juice: 1.5 tbsp 

Nutritional Yeast: 1/2 tbsp (can be substituted with 1 tbsp of grated fresh parmesan cheese)

Salt as per taste

Pepper as per taste

Chilli Flakes (optional)


Step 1 :

Shred the zucchini, skin in a vegetable spiralizer cutter. Cut the zoodles once or twice while spiralizing so that you don’t end up with infinitely long noodles. If you don’t have a spiralizer, try julienning the zucchini by hand or just make the zucchini  into 2mm thick, flat slices on a mandolin (vegetable slicer). 

Step 2 :

Steam the zoodles for 2 mins in a colander over a pan of water, retaining the crunch and bright green colour.  If UR sauce is too thick, heavy and rich, then you can thin it out appropriately with a little water.

Step 3 :

Mix with dressing in a pan over heat and serve. Store in the fridge in a container for upto a week. Use with zoodles, in salads or as a sauce with chicken. This dish works as a nice complement to my aubergine parmigiana or with some grilled chicken.

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