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Zoodles with Creamy Tomato Sauce

Zoodles with Creamy Tomato Sauce

Pasta is great and all but sometimes you're craving something little bit fresher! These zoodle definitely hit the spot! Since zoodles are so easy to make, this recipe is a perfect weeknight meal! You can always make a big batch of the sauce and keep in the fridge, it will last about 5-7 days in an airtight container. This recipe will serve about 2-3 people.


  • 1 cup cashews, soaked overnight or at least 6 hours
  • 6 oz tomato paste
  • 1/2 cup water or broth
  • 1 tsp dried basil or fresh
  • 1/2 tsp dried parsley or fresh
  • 1 tsp dried oregano or fresh
  • 1 tsp garlic powder
  • 1/2 tsp chili flakes (more or less depending on spice level)
  • 1 tsp black pepper
  • 2 tbs nutritional yeast
  • 2 tbs lemon juice
  • 2 tbs maple syrup or other liquid sweetener
  • 4 medium zucchinis


  1. In either a high speed blender, food processor, or nutribullet, blend cashews, tomato paste and water until completley smooth, may take up to 5 minutes

  2. Add in the nutritional yeast, herbs and spices and blend again until completley combined

  3. Add in lemon juice, maple syrup, and more water if you want the sauce to be more pourable 

  4. Set the sauce aside and make the zoodles with either a spiralizer or thinly slice on a mandolin

  5. Rinse and cut the ends off of the zucchinis and spiralize or slice according to the directions on the tool

  6. Heat a pan on high heat and place zoodles in the pan for 3-5 minutes, you don't want these to get mushy so make sure you move them around in the pan quite a bit 

  7. When the zoodles have been cooked through but still a bit firm, plate them up with about 1/2 of sauce, extra lemon juice, more nutritional yeast and fresh parsley! 

  8. Enjoy :)

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