These vegan Alfredo zucchini noodles are rich, creamy, and deliciously indulgent while being completely dairy-free and low-carb. A perfect dish for pasta lovers looking for a healthy alternative!
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2
Ingredients
For the Zucchini Noodles:
- 2 medium zucchinis (spiralized)
For the Alfredo Sauce:
- 1/2 cup raw cashews (soaked for 2-4 hours or boiled for 10 minutes)
- 1 cup unsweetened almond milk (or other plant-based milk)
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 garlic clove
- 1 tbsp lemon juice
- 1/4 tsp ground nutmeg (optional)
- Salt and black pepper to taste
Toppings:
- Fresh parsley (chopped)
- Cracked black pepper
Alternative: Add sautéed mushrooms or roasted cherry tomatoes for extra flavor.
Step-by-Step Instructions
- Prepare the Sauce:
In a blender, combine soaked cashews, almond milk, nutritional yeast, olive oil, garlic, lemon juice, nutmeg (if using), salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if needed. - Cook the Zucchini Noodles:
Heat a non-stick skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, or until slightly softened. Avoid overcooking to prevent them from becoming watery. - Combine:
Reduce the heat to low and pour the Alfredo sauce over the zucchini noodles. Toss gently to coat and heat for 1-2 minutes until warmed through. - Serve:
Transfer to plates and garnish with fresh parsley and cracked black pepper. Serve immediately.
Nutritional Information (per serving)
- Calories: 240
- Protein: 7 g
- Fat: 14 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Sugar: 4 g
Vitamins and Benefits
Contains:
- Vitamin C (zucchini): Supports immunity and skin health.
- Healthy fats (cashews): Promote heart health and satiety.
Benefits:
This dish is low in carbs, high in healthy fats, and packed with vitamins, making it a perfect choice for a nutritious and satisfying meal.
Zucchini, also known as courgette, was first cultivated in Italy in the 19th century and has since become a staple in many cuisines!
Storage Tips
- Store the Alfredo sauce separately in an airtight container in the refrigerator for up to 3 days.
- Reheat the sauce gently and toss with freshly cooked zucchini noodles.
FAQ
Can I use a different plant-based milk?
“Yes, coconut milk or cashew milk would also work well for a creamy sauce.”
How do I prevent watery zucchini noodles?
“Lightly salt the noodles and let them sit for 10 minutes, then pat them dry before cooking.”
Can I make this nut-free?
“Replace cashews with silken tofu or sunflower seeds for a nut-free version.”
