How to Make Creamy Vegan Zucchini Noodle Alfredo with Cashew Cream Sauce

Simple Summary

Zucchini Noodle Alfredo with Cashew Cream Sauce is a delightful, plant-based twist on the classic Italian dish. This creamy, comforting meal is both nutritious and indulgent, perfect for those looking for a healthier alternative to traditional pasta.

Recipe Details

• Prep Time: 15 minutes (plus 2 hours for soaking cashews)
• Cook Time: 10 minutes
• Total Time: 25 minutes (not including soaking time)
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 medium zucchini
• 1 cup raw cashews, soaked for at least 2 hours
• 1/2 cup water
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons extra virgin olive oil
• Optional: Red pepper flakes for garnish

Instructions

1. Drain and rinse the soaked cashews. Place them in a high-speed blender with water, minced garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy, about 2-3 minutes. Set aside.

2. Wash the zucchini and trim off the ends. Using a spiralizer, create zucchini noodles (zoodles). If you don't have a spiralizer, use a vegetable peeler to create long, thin strips.

3. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, tossing gently, until they start to soften but still retain some crunch.

4. Reduce heat to low and pour the cashew cream sauce over the zoodles. Gently toss to coat evenly, cooking for an additional 2 minutes until the sauce is heated through.

5. Remove from heat and stir in the chopped fresh basil.

6. Divide the zucchini noodle Alfredo among serving plates. Garnish with additional basil and red pepper flakes if desired.

7. Serve immediately and enjoy your creamy, plant-based Alfredo!

Chef's Notes

• For a nut-free version, substitute the cashew cream with coconut cream or a store-bought vegan Alfredo sauce.
• To add more protein, consider adding grilled tofu, tempeh, or white beans to the dish.
• If you prefer a warmer dish, you can heat the cashew sauce gently in a saucepan before adding it to the zoodles.
• Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently before using.
• For a firmer texture, salt the zucchini noodles and let them sit for 10 minutes before cooking to draw out excess moisture.

Nutritional Info

Per serving (approximate): 250 calories, 20g fat (mostly healthy fats from cashews and olive oil), 15g carbohydrates, 8g protein. This dish is rich in vitamins A and C from the zucchini, and provides a good source of heart-healthy monounsaturated fats, fiber, and plant-based protein.

Serving Suggestions

Serve this Zucchini Noodle Alfredo as a main course for a light dinner or lunch. For a more substantial meal, pair it with a side of garlic bread made with whole grain or gluten-free bread. A crisp green salad with a light vinaigrette complements the creamy dish nicely. For a special touch, garnish with toasted pine nuts or a sprinkle of vegan Parmesan. This dish is perfect for warm summer evenings or when you're craving comfort food without the heaviness of traditional pasta.