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Creamy Cashew Zucchini Noodles with Vegan Sausage, Artichoke & Spinach
- 30 min
- 2–6 servings
- 656 kcal / serving
- ★ 4.1 on Mealime
Creamy cashew sauce coats zucchini noodles with bites of vegan sausage, artichoke and spinach. It's a speedy weeknight option that stays light on carbs without sacrificing a comforting feel.
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Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- 1 (5 oz) pkgbaby spinach
- ½ cupcashews, roasted unsalted
- 4 fl ozchicken or vegetable broth
- 2 clovesgarlic
- ½lemon
- ⅛ cupnutritional yeast flakes
- 2pre-cooked vegan sausage
- 4 mediumzucchini squash
- lemons
From the pantry: all-purpose flour, black pepper, extra virgin olive oil, onion powder, paprika, salt
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · hand or regular blender · julienne peeler (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs
Directions
- Soak the cashews in hot water until ready to blend, then drain.
- Heat a skillet over medium-high, swirl in a little oil, and warm the vegan sausages until heated through; transfer to a plate and cover to keep warm.
- Wash and dry the produce, then trim the zucchini and slice into noodle-like ribbons with a julienne peeler or similar tool; place in a bowl.
- Drain the artichoke hearts and thinly slice them; add to the zucchini in the bowl.
- Mince the garlic and set it aside.
- Return the skillet to medium heat, add a bit more oil, and cook the garlic until fragrant, about 1 minute.
- Add the zucchini, artichokes, and spinach to the skillet in portions, letting each handful soften before adding the next; cook until tender, 3–4 minutes.
- Drain the cashews and transfer them to a blender; juice in the lemon and add broth, nutritional yeast, flour, and spices, then blend until the sauce is smooth.
- Cut the sausages into 1-inch pieces and return them to the skillet with the vegetables.
- Pour the cashew sauce over the veggies and sausage; stir to combine and heat through, about 2–3 minutes.
- Season to taste, then divide among plates and serve
Two tips
- Prep ahead by soaking cashews earlier in the day and chilling the sauce components separately.
- For a different texture, swap the spinach for kale or add a splash more broth to loosen the sauce slightly.
Nutrition per serving
- Calories
- 656 kcal
- Protein
- 39 g
- Carbs
- 48 g
- Fat
- 41 g
- Fiber
- 15 g
- Sodium
- 1152 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.