Zucchini Noodles with vegan alfredo sauce
A delicious and healthy alternative to traditional Alfredo pasta.
Dairy-free and grain/gluten-free.
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
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.
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