Zucchini Noodles with Cashew/Avocado Sauce
Ingredients for 2 servings:
1 cup peas
1/2 cup corn
5 baby carrots or 2 regular sized carrots (chopped)
About 2 tbsp onions (chopped)
1 tbsp coconut oil
For the sauce:
3–4 ounces of coconut milk
1/2 cup cashews
1 tbsp nutritional yeast
1 tsp lemon juice
Dash of salt, pepper, and garlic powder
Sauce: Add all of the sauce ingredients into a blender. Add more or less milk depending on how thick you want your sauce. You may not use all of this. Pour however much you’d like onto your noodles!
Noodles: Spiralize your zucchini, pat them dry with a paper towel, and chop them up a little. It’ll be easier to eat shorter noodles than longer ones. Add the coconut oil into a pan on medium heat. Add the onions and sauté for 2 minutes. Add the corn, peas, and carrots. Sauté for 5 minutes. You could add salt and pepper here if you’d like. Then, add your zucchini noodles and place the lid on the pan. Cook for about 5 minutes. Drain the noodle mixture. Add the sauce and stir to combine. Heat through and enjoy alone or with a protein (eggs/chicken). Enjoy!
Recipe video: https://youtu.be/E8NVGbTzvNM