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Zucchini Noodles with a Vegan Lemon Cream Sauce -- quick, easy, healthy and DELISH!

Zucchini Noodles with Vegan Lemon Cream Sauce

You guys know I love eating my zucchini noodles raw, mostly for the crunch, so I chose to serve this sauce over freshly spiralized zucchini noodles. But this sauce actually goes with everything.
Course Main Course
Cuisine American, Italian
Keyword healthy pasta, lemon, vegan sauce, zucchini, zucchini noodles
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 144kcal
Author Alyssa Rimmer



  • Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just 1/3 cup of water.
  • Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable.
  • Spiralize the zucchini and add them to a large bowl. Pour sauce over noodles and toss to combine.
  • Serve immediately with fresh cracked pepper, chili flakes and chopped herbs if desired.



If you have a high powered blender, you can get away with soaking the cashews in hot water for 30 - 45 minutes.


Calories: 144kcal | Carbohydrates: 13g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 575mg | Fiber: 3g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 31.1mg | Calcium: 32mg | Iron: 1.9mg