Vegan Creamy Cashew Alfredo Zucchini Noodles

Name: Vegan Creamy Cashew Alfredo Zucchini Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 medium zucchini, spiralized; 1 tablespoon olive oil; 1/4 teaspoon sea salt; 1 cup raw cashews, soaked in hot water for 20 minutes and drained; 1 cup unsweetened plant-based milk such as almond or oat; 2 tablespoons nutritional yeast; 2 tablespoons fresh lemon juice; 2 cloves garlic, peeled; 1 teaspoon onion powder; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons fresh chopped parsley; 1 tablespoon toasted pine nuts; Freshly ground black pepper to taste

fromhyperflavors.com hyperflavors.com/recipes/vegan-creamy-cashew-alfredo-zucchini-noodles

Silky cashew-based Alfredo sauce over spiralized zucchini for a light yet satisfying dairy-free Italian-inspired meal.

30 min

cook 10 min

Italian

5.0 (1)

Ingredients

Instructions

Spiralize the zucchini and gently pat dry with paper towels to remove excess moisture.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spiralized zucchini noodles and sauté for 2 to 3 minutes until slightly tender. Season with sea salt and remove from heat, setting aside.
In a high-speed blender, combine soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, garlic cloves, onion powder, sea salt, and black pepper. Blend until completely smooth and creamy, scraping down the sides as needed.
Pour the blended sauce into a saucepan and warm over low heat for 3 to 4 minutes, stirring frequently until heated through. Add additional plant milk in small amounts if the sauce becomes too thick.
Toss the warm zucchini noodles with the creamy Alfredo sauce until evenly coated throughout.
Transfer to serving plates and garnish immediately with fresh parsley, toasted pine nuts, and additional black pepper as desired.

Nutrition

Calories: 230 calories