This Creamy Sun-Dried Tomato Noodle recipe from The Whole Smiths uses kohlrabi noodles and will knock your socks off! It's paleo, Whole30 and dairy-free.
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4.67 from 3 votes

Creamy Sun-Dried Tomato Zoodles

This Creamy Sun-Dried Tomato Noodle recipe from The Whole Smiths uses kohlrabi noodles and will knock your socks off! It's paleo, Whole30 and dairy-free.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner, Side
Cuisine: Gluten-Free, Paleo, Whole30
Servings: 4 servings
Author: The Whole Smiths

Ingredients

  • 1 cup raw cashews (soaked in 1 up of hot water for 1 hour and drained)
  • 4 cloves garlic minced
  • 1 tablespoon unsweetened almond milk
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 2/3 cup sun-dried tomatoes
  • 1/2 cup chopped basil

Instructions

  • Add the drained cashews to a high powered blender along with the garlic, almond milk, water and salt. Blend on high for 1-2 minutes until the cashew cream has a smooth consistency. Add the sun-dried tomatoes and pulse until they are broken down and combined. You don't need to blend them until they are smooth.
  • Prepare your kohlrabi fettuccine noodles per the direction on the bag. Or optionally, add 1/2 tablespoon to a large pan and heat over medium heat. Once the oil is hot add the kohlrabi to the pan and cook until they are heated through. 2-4 minutes.
  • Add the cooked kohlrabi noodles to a large bowl and add the cashew cream sauce and 1/2 of the basil ¬†and toss to combine.
  • To serve sprinkle a bit of the remaining basil over top of the dish.