Creamy Cashew Alfredo with Zoodles: A Vegan Delight
Indulge in a Guilt-Free Creamy Alfredo
If you love pasta but are looking for a healthy, vegan-friendly option, then you’ll adore this Creamy Cashew Alfredo with Zoodles! This delicious dish combines the rich, creamy flavors of traditional Alfredo sauce with the light, fresh texture of zucchini noodles (zoodles). Perfect for anyone following a vegan diet or just looking to add more plant-based meals to their repertoire, this recipe is both satisfying and nutritious.
Why You'll Love This Recipe
- Nutrient-Packed: Zoodles are a low-carb alternative to pasta, loaded with vitamins and minerals.
- Dairy-Free Creaminess: Cashews provide a rich and creamy base without the need for dairy.
- Quick and Easy: Ready in just 30 minutes, making it perfect for a weeknight dinner.
Perfect for Special Diets
This recipe is not only vegan but also gluten-free, making it an excellent choice for those with dietary restrictions. The Alfredo sauce is made with cashews, nutritional yeast, and a touch of lemon juice, which creates a velvety smooth texture that's bursting with flavor. Serve it with a side salad or some garlic bread for a complete meal that’s sure to impress!
Ingredients
- 2 large zucchinis, spiralized into noodles
- 1 cup raw cashews, soaked in hot water for 15 minutes
- 2 cloves garlic, minced
- 3/4 cup water
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Мethod of preparation
Preparation
- Soak Cashews: Start by soaking the raw cashews in hot water for at least 15 minutes. This softens them and makes them easier to blend, resulting in a smoother sauce.
- Make Zoodles: While the cashews are soaking, use a spiralizer to turn the zucchinis into noodles. Set them aside.
- Blend Alfredo Sauce: Drain the cashews and add them to a blender along with water, minced garlic, nutritional yeast, lemon juice, onion powder, salt, and pepper. Blend on high until the mixture becomes creamy and smooth. You may need to pause and scrape down the sides of the blender to ensure everything is well combined.
- Cook Zoodles: In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles and cook for about 3-4 minutes, until they are just tender. Be careful not to overcook them as they can become mushy.
- Combine: Pour the cashew Alfredo sauce into the skillet with the zoodles. Toss gently to coat the noodles in the sauce. Cook for another 1-2 minutes until everything is well combined and heated through.
- Serve: Transfer the zoodles to serving plates and garnish with fresh parsley. Add additional salt and pepper to taste, if needed. Serve immediately and enjoy your creamy, dreamy vegan Alfredo dish!
