Zucchini Ribbons with a Creamy Cashew Sauce

A longtime favorite in the Medicine Wild kitchen: zucchini cut into wide ribbons and coated in a creamy cashew sauce. It keeps the pleasure of a silky, garlicky bowl while giving summer squash a starring role.

Zucchini does not need to impersonate pasta perfectly. Think of this as its own fresh dish, and serve it with whatever makes the meal satisfying.

For the bowl

• 4 zucchini, washed and trimmed
• ½ cup cashews, soaked and drained
• 3 tablespoons extra-virgin olive oil
• Up to 4 raw garlic cloves, to taste
• ¼ cup water, plus more if needed
• Fresh parsley to finish

Use a vegetable peeler to make broad zucchini ribbons, stopping or rotating when the center becomes difficult to handle. Blend the cashews, oil, garlic, and water until smooth. Start with less garlic if you prefer a mild sauce. Toss the ribbons with enough sauce to coat and scatter with parsley.

Get the sauce as smooth as you like

Start with the measured water, then add a small splash at a time only if the blender needs help. Scrape down the sides between blends. The sauce should be loose enough to coat a ribbon of zucchini without sliding straight off, but there is no single perfect thickness.

Raw garlic can become the dominant flavor quickly. Begin with one clove, taste, and add more toward the full amount if you enjoy it. A little lemon juice is an optional bright finish; use it to suit the bowl rather than as a health requirement.

Dress just before eating

Zucchini releases water as it sits, so keep the ribbons and sauce separate until shortly before serving. Toss gently with two spoons or clean hands to avoid breaking the ribbons. Reserve a little sauce rather than automatically adding all of it; any extra can accompany another freshly prepared dish.

For variety, add chopped tomatoes, a handful of tender leaves, or herbs you have on hand. If a warm dish sounds better, briefly soften the zucchini in a pan and combine it with the sauce off the heat. The result will be different from the raw version, but it can be equally appealing. Follow the appetite you have, not a rule that the recipe must stay raw.

A few useful details

Soak cashews in the refrigerator rather than leaving them warm for long periods, then drain and rinse. Use clean equipment, serve soon after mixing, and refrigerate leftovers promptly. The sauce will thicken as it chills; loosen it with a little water.

This dish contains tree nuts. For a fuller meal, add beans, tofu, or another protein, and enjoy bread, grains, or regular pasta alongside if you want them. Carbohydrates do not need to be avoided to make the bowl feel nourishing. The best version is the one that leaves you comfortably fed.

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