Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.
When our Associate Food Editor (hi, Kelli Foster!) went on vacation a few weeks ago, she asked if someone on the Kitchn team would pick up her CSA veggie haul so it wouldn't go to waste. I volunteered as tribute (not knowing just how many veggies I was really in for).
During my subway ride home, equipped with three tote bags erupting with various forms of produce, including a bunch of summer squash, I impulsively purchased an OXO Good Grips Handheld Spiralizer from Amazon Prime, and fantasized about all of the ways that I was going to put my new gadget to good use. While I did manage to use up all of the veggies, I still have yet to break out that spiralizer. My theory is, if I had come across this creamy lemon zucchini noodle recipe from Simply Quinoa earlier, that wouldn't be the case!
This week, I'm testing out my new toy in the form of this delicious-looking vegan zoodle recipe. And you know what convinced me to make it? The intriguing secret ingredient in the dairy-free, "cream" sauce: cashews!
A lot of our favorite bloggers and recipe developers are crushing on cashews these days. While this may be old news to some, it turns out that cashews have way more potential beyond their reputation as a stand-alone salty bar snack. In this recipe, soaked cashews serve as the base for the sauce. They get a "cheesy" flavor from nutritional yeast and, when blended with a bit of garlic, fresh lemon juice, miso paste, tahini, and spices, they're the perfect texture for a cream sauce.
What do you think? Would you try making this cheesy cashew sauce?
→ Get the Recipe: Zucchini Noodles with Vegan Lemon Cream Sauce from Simply Quinoa