Creamy Sun-Dried Tomato Zoodles
This easy vegetable noodles recipe from The Whole Smiths is a nutrient-dense low-carb noodle dish that is dairy-free, gluten-free, whole30 approved and paleo. Not to mention, delicious!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 servings
- 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
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.
- When searching for your sun-dried tomatoes make sure to read the labels. Often times you can find less than desirable additives in them and that's a no-no.I typically use the organic tomatoes from the Whole Foods 365 label. In fact, those ones are so clean they're Whole30 compliant. So if you are looking to make this Whole30 keep that in mind.
A trick that I use when making a dairy-free cream sauce that I am planning to add to a vegetable noodle is that I like to make it a bit on the thicker side. The reason being is that a vegetable noodle is going to release a bit of its natural liquid into the sauce and will loosen it up a bit while you are tossing it into the warm sauce.
- Feel free to add your favorite protein like chicken or shrimp to this for a complete meal.