Nutty Zucchini Noodles

1. Preparation

Wash 2 medium zucchini under running water.

Using a spiralizer or a vegetable peeler, create zucchini noodles and place them in a large bowl.

Chop 1 clove of garlic finely.

Roughly chop 1/2 cup of raw cashews.

Chop 1/4 cup of fresh basil leaves.

Juice 1 lemon and set aside.

2. Cooking the Sauce

In a small saucepan, add the chopped garlic and 2 tablespoons of olive oil.

Heat over medium heat for about 1 minute, stirring until fragrant but not browned.

Add the chopped cashews and 1 tablespoon of soy sauce to the pan.

Stir well and let it cook for an additional 2-3 minutes, allowing the cashews to toast slightly.

Remove from heat and let it cool for a minute before transferring to a blender.

Add the lemon juice, chopped basil, and 2 tablespoons of water to the blender.

Blend on high until smooth and creamy, adding more water if needed to reach desired consistency.

3. Cooking the Zucchini Noodles

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add the zucchini noodles to the skillet and sauté for about 2-3 minutes, stirring constantly until they begin to soften but still retain some crunch.

Remove the skillet from heat and pour the nutty sauce over the zucchini noodles.

Toss gently to combine until the noodles are well coated with the sauce.

4. Serving

Transfer the coated zucchini noodles to serving plates.

Garnish with additional chopped basil and a sprinkle of sesame seeds if desired.

Serve immediately for best texture.