Zoodles in Cashew Lemon Dressing

Parul A. Moondhra

Founder of daylidelicious and chef trained at Le Cordon Bleu London

2 min read



Approx. Cost

INR 120



Cooking Time

20 Mins

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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