Low Iodine Paleo Zucchini Noodles Cacio e Pepe
Total time1 hr
Prep time15 min
Cook time15 min
4.6(30)
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Learn more →Ingredients
4 servings
For the cashew cream
- ½ cup raw cashews
- ½ cup water, plus more as needed
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the zoodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- 1 tsp fine sea salt, for salting zucchiniChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 2 tbsp olive oil
- 2 tsp coarsely ground black pepper, plus more to taste
- 2 cloves garlic, minced
For serving
- fresh parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse.
- 2
While the cashews soak, toss the spiralized zucchini noodles with 1 tsp fine sea salt in a colander set over the sink. Let stand for 20 minutes, then squeeze firmly with your hands or press with a clean kitchen towel to remove as much liquid as possible — the noodles should feel noticeably drier and slightly limp.
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