Cashew Free Ginger Zucchini Noodles
These vibrant zucchini noodles are a weeknight dream — light, fragrant, and packed with bold flavor from fresh ginger, garlic, and a glossy coconut aminos sauce. The trick to getting the texture just right is salting and squeezing the zucchini before it ever hits the pan, which keeps the noodles from turning watery and lets the sauce cling to every strand. Coconut oil carries the aromatics beautifully, and the touch of honey and apple cider vinegar in the sauce creates a sweet-savory balance that tastes far more complex than the ingredient list suggests. Ground turmeric adds a warm, golden hue and a subtle earthiness that ties everything together. The whole dish comes together in just a few minutes of active cooking, making it ideal for busy evenings when you still want something that feels a little special. Finished with scallions and fresh cilantro, it's the kind of bowl that looks as good as it tastes. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- ½ tsp fine sea salt
For the sauce
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp honey
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the spiralized zucchini noodles in a colander, toss with the salt, and let stand for 5 minutes. Squeeze the noodles firmly in a clean kitchen towel or press with paper towels until most of the released moisture is removed — the noodles should feel noticeably drier and no longer slick.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, and honey until the honey dissolves. Set aside.
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