Zucchini Noodles with vegan alfredo sauce
A delicious and healthy alternative to traditional Alfredo pasta.
Dairy-free and grain/gluten-free.
Ingredients
Zucchini noodles:
5-6 zucchinis
Vegan Alfredo sauce:
1 Tablespoon high-heat oil (ghee, avocado oil, coconut oil)
2 garlic cloves, chopped
1 head cauliflower, chopped
1 cup cashews, soaked overnight or for at least an hour
Juice of 1 lemon
1/2 cup vegetable stock
1/2 Tablespoon nutritional yeast
Pinch of sea salt and black pepper
Procedure
To make noodles: Use a spiralizer to make noodles. Cover a bowl with paper towel, place noodles over paper towel, and let sit for a few minutes to let water be absorbed.
To make Alfredo sauce: Heat oil in a medium pan. Add garlic and sauté for a few seconds. Add cauliflower and cook, stirring occasionally, until cauliflower is soft. Transfer to a high-speed blender with remaining ingredients. Blend until smooth and creamy. Taste and adjust flavor to your liking with seasonings.
Toss noodles with Alfredo sauce. Garnish with fresh parsley and serve.
Serves 4
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