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  • Zucchini Noodles with a Mexican Inspired Sauce featuring Cashew Parmesan "Cheese"
  • Jovi Fawn
  • cashew parmesandairy freedinnerEasyfreshhealthymeat freepastaPlant Basedrecipesauceveganvegan cheesevegan parmesanyummyzoodles
Zucchini Noodles with a Mexican Inspired Sauce featuring Cashew Parmesan "Cheese"

These humid summer days have us craving fresh food, and what better alternative to regular pasta than zoodles! We paired our zoodles with a Mexican inspired sauce for something a little bit different. Topped with the Cashew Parmesan "Cheese" from our Pimp My Salad collection, this dish was a hit and the combinations were out of this world! Learn how to make this super simple and delicious plant-based recipe below.

Zucchini Noodles with a Mexican Inspired Sauce featuring Cashew Parmesan "Cheese"

Prep: 5 minutes
Time: 10 minutes
Serves: 2

Ingredients:

  • 2 large zucchinis, spiralised
  • 2 tins organic diced tomatoes
  • 1 onion, diced
  • 1 cup frozen corn
  • 1 tin kidney beans, rinsed
  • 1 tbsp coconut sugar or sweetener of choice
  • Salt and pepper to taste
  • A few tablespoons of Cashew Parmesan
  • Parsely to garnish
  • Chilli flakes to garnish (optional)

Method:

  1. Heat a small amount of oil in a pan and saute onion until translucent. Add tinned tomato and simmer on medium/low heat for 5-7 minutes or until it has thickened to your liking.
  2. Add corn, kidney beans, and sugar to combat the acidity. Stir well and make sure everything is heated through. Add salt and pepper to taste.
  3. Serve hot next to zoodles, top with Cashew Parmesan "Cheese" and parsley to garnish. Add a few chilli flakes if you prefer a bit of heat.
  4. Enjoy!
  • Jovi Fawn
  • cashew parmesandairy freedinnerEasyfreshhealthymeat freepastaPlant Basedrecipesauceveganvegan cheesevegan parmesanyummyzoodles

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