Zucchini Noodles with Cashew Cream Sauce

Zucchini Noodles With Cashew Cream Sauce

Zucchini Noodles with Cashew Cream Sauce


Homemade Mushroom Gravy

Zoodles with Cashew Cream Sauce

Makes 4 servings


  • 2 slices bacon, cut into ½-inch pieces OR 1 Tbsp butter or vegan butter
  • 2 cups mushrooms, sliced
  • 1 cup sweet peppers, thinly sliced
  • 4 cups spiralized zucchini
  • 1 cup LifeSource Deli Cashew Cream Sauce


  1. In a large skillet, cook bacon over medium heat until crispy, about 5 minutes. Set aside. Drain oil, reserving 1 Tbsp to cook vegetables. If not using bacon, heat butter or vegan butter.
  2. Saute mushrooms until softened and cooked through, about 5-7 minutes. Add peppers and zucchini noodles, cook and stir until softened and heated through, about 5 minutes. Drain water from skillet, if necessary.
  3. Toss with 1 cup of the cashew cream sauce, add salt and pepper to taste. Enjoy!

Wild Mushroom Calzones

LifeSource Deli Cashew Cream Sauce

Makes 2 cups



  1. Preheat oven to 400°F. Line a small baking sheet or dish with foil.
  2. Remove loose skins from garlic head. Cut about ½-inch off of the top. Drizzle with olive oil, rubbing oil into the cut edges so it is well coated.
  3. Place garlic on the prepared baking sheet, and cover tightly with foil. Bake 30-40 minutes until cloves are soft and caramelized. Remove from skins with a fork or sharp knife. Set aside.
  4. Bring cashews to a boil with 3 cups of water in a small saucepan. Boil for 10 minutes. Remove from heat and drain, reserving liquid.
  5. Place softened cashews, roasted garlic, sea salt, pepperoncini juice, and ½ cup of the cashew liquid into a blender.
  6. Blend until completely smooth. Add more cashew liquid until desired consistency is reached. We found that 1 ½ cups of liquid was perfect for pasta or pizza sauce.
  7. Taste sauce, and adjust seasonings if desired.

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