If someone talks about “zoodles,” they’re referring to zucchini noodles. This is when you take a veggie spiralizer (I use this one and I LOVE IT) to some squash or simply slice them very thinly so as to make noodles out of them. Zucchinis are quite common for this use because they are relatively flavorless and have an al dente texture when raw, and only take a minute or two on the stove to soften them up more if you so choose.
Butter Cream Noodles
Prep time: 15 minutes Cook time: 0-2 minutes Total time: 17 minutes
Yield: 3-4 servings
3 zucchini squash
1/2 cup clarified butter
1/4 cup raw cashews
1 tbsp nutritional yeast
1/4 cup sun-dried tomatoes
1/2 tsp sea salt
1. Spiralize or thinly slice zucchinis according to manufacturer’s directions.
2. Melt butter in microwave or on the stove, whichever you prefer. Add melted butter, cashews, nutritional yeast, and salt to a food processor or high-powered blender. Pulse until the cashews have been crushed enough to turn the butter into a creamier texture. You may have to stop and scrape the sides several times.
3. Add sun-dried tomatoes to the food processor and pulse a few more times, until the tomatoes are broken up to your liking. I enjoy having them a bit chunkier, so I only pulsed a little bit.
4. Mix the butter cream sauce together with your zucchini noodles. If you want to soften the zucchini a little bit, add it all to a pan and sauté for 1-2 minutes. Be careful – it can get soggy and less desirable very fast. If you choose not to heat it all, the dish is ready to be served.