Vegan Creamy Cashew Alfredo Zucchini Noodles

Experience a luscious, dairy-free take on classic Alfredo sauce with this creamy cashew-based recipe. Served over fresh spiralized zucchini noodles, this meal offers a light yet indulgent dining experience that captures the essence of Italian comfort food without the heavy cream.

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Using a high-speed blender is the key to achieving that signature velvety texture. The cashews blend into a thick, savory sauce that clings perfectly to every curve of the zucchini noodles.

Ingredients

• Zucchini Noodles: 4 medium zucchini (spiralized), 1 tablespoon olive oil, 1/4 teaspoon sea salt
• Creamy Cashew Alfredo Sauce: 1 cup raw cashews (soaked in hot water for 20 minutes and drained), 1 cup unsweetened plant-based milk (almond or oat), 2 tablespoons nutritional yeast, 2 tablespoons lemon juice, 2 cloves garlic (peeled), 1 teaspoon onion powder, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper
• Optional Toppings: 2 tablespoons chopped fresh parsley, 1 tablespoon toasted pine nuts, extra black pepper to taste

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Instructions

Step 1: Prepare the zucchini noodles

Spiralize the zucchini and gently pat dry with paper towels to remove excess moisture.

Step 2: Sauté the noodles

In a large skillet, heat olive oil over medium heat. Add zucchini noodles and sauté for 2–3 minutes, just until slightly tender. Season with sea salt. Remove from heat and set aside.

Step 3: Make the cashew Alfredo sauce

In a high-speed blender, combine soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, garlic, onion powder, sea salt, and black pepper. Blend until completely smooth and creamy, scraping down sides as needed.

Step 4: Warm the sauce

Pour the sauce into a saucepan and warm over low heat for 3–4 minutes, stirring frequently, until heated through. Add a splash more plant milk if the sauce is too thick.

Step 5: Toss and coat

Toss the warm zucchini noodles with the creamy Alfredo sauce until evenly coated.

Step 6: Serve

Serve immediately, garnished with fresh parsley, toasted pine nuts, and extra black pepper if desired.

Zusatztipps für die Zubereitung

For the smoothest sauce, ensure the cashews are soaked in hot water for at least 20 minutes. If the sauce thickens too much while warming in the saucepan, whisk in a small amount of plant milk until you reach your desired consistency.

Varianten und Anpassungen

You can easily substitute the zucchini with other spiralized vegetables such as sweet potato or carrot. For a more traditional feel, the cashew Alfredo also works beautifully over your favorite gluten-free pasta.

Serviervorschläge

Garnish your bowl with freshly chopped parsley and toasted pine nuts for added texture. This dish pairs elegantly with a crisp white wine, such as Pinot Grigio, for a complete dining experience.

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This Vegan Creamy Cashew Alfredo over Zucchini Noodles is a testament to how simple ingredients can create an indulgent, healthy meal. Enjoy the rich textures and fresh flavors of this plant-based Italian classic.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Recipe FAQs

→ How do I prevent zucchini noodles from becoming watery?

Gently pat spiralized zucchini dry with paper towels before cooking. Sauté just 2-3 minutes until slightly tender rather than soft, which helps maintain texture and prevents excess moisture from thinning the sauce.

→ Can I make the cashew Alfredo sauce ahead of time?

Absolutely. Blend the sauce and store refrigerated for up to 4 days. When ready to serve, warm gently over low heat, adding a splash of plant milk if needed to regain creamy consistency.

→ What's the best way to soak cashews quickly?

Boil water, pour over raw cashews, and let soak for 20 minutes. For even faster results, simmer cashews in water for 10-15 minutes until tender. Drain thoroughly before blending.

→ Are there substitutions for nutritional yeast?

Nutritional yeast provides essential cheesy flavor. While white miso paste adds depth, it won't replicate the same savory notes. For closest results, combine a pinch of miso with a small amount of vegan parmesan.

→ Can I use regular pasta instead of zucchini noodles?

Yes, this sauce pairs beautifully with gluten-free pasta, whole wheat pasta, or traditional Italian pasta. Cook pasta al dente, reserve some pasta water, and toss with sauce for perfect coating.

→ How do I achieve the smoothest sauce texture?

Use a high-speed blender and blend for 1-2 full minutes. Stop to scrape down sides and continue blending until absolutely silky. If small bits remain, strain through a fine-mesh sieve for restaurant-smooth results.