Zoodles in Cashew Lemon Dressing
Parul A. MoondhraFounder of daylidelicious and chef trained at Le Cordon Bleu London
2 min read
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.