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
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.