Vegan Creamy Cashew Alfredo Zucchini Noodles

A luscious, dairy-free take on classic Alfredo sauce, this recipe creates a silky, indulgent experience using the natural creaminess of cashews. Served over fresh spiralized zucchini noodles, it offers a light yet satisfying Italian meal that fits perfectly into a healthy lifestyle.

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Whether you are looking for a vegan alternative to a comfort food classic or simply want to incorporate more vegetables into your diet, this cashew-based Alfredo is a revelation. The combination of garlic, nutritional yeast, and lemon juice creates a complex, savory flavor profile that rivals traditional recipes.

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 (such as 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
  • Freshly ground black pepper, to taste

Instructions

Step 1: Prepare the Zucchini

Spiralize the zucchini and gently pat dry with paper towels to remove excess moisture. 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, then remove from heat and set aside.

Step 2: Create the Alfredo Sauce

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

Step 3: Warm the Sauce

Pour the blended sauce into a saucepan and warm over low heat for 3–4 minutes, stirring frequently until heated through. If the sauce becomes too thick, stir in a splash more plant milk to reach your desired consistency.

Step 4: Combine and Serve

Toss the warm zucchini noodles with the creamy Alfredo sauce until evenly coated. Serve immediately, garnished with fresh parsley, toasted pine nuts, and extra black pepper if desired.

Zusatztipps für die Zubereitung

For the smoothest possible sauce, ensure you use a high-speed blender. If you don't have one, consider soaking the cashews for a longer period (up to 4 hours or overnight) to help them break down completely.

Varianten und Anpassungen

You can easily adapt this recipe by adding a pinch of smoked paprika or a dash of white miso for extra depth of flavor. If you prefer a different base, this sauce also works beautifully over spiralized sweet potatoes, carrots, or your favorite gluten-free pasta.

Serviervorschläge

This elegant dish pairs beautifully with a crisp white wine such as Pinot Grigio. For a complete meal, serve it alongside a fresh green salad or roasted vegetables.

Perfect for frying eggs, sautéing vegetables, and simmering small-batch sauces for quick everyday meals.

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This Vegan Creamy Cashew Alfredo over Zucchini Noodles is a testament to how vibrant and delicious plant-based cooking can be. Enjoy a bowl of this nutritious comfort food whenever you need a quick, healthy, and indulgent dinner.

Common Recipe Questions

→ Can I make the cashew sauce ahead of time?

Absolutely! The sauce keeps beautifully in the refrigerator for up to 5 days. Store in an airtight container and reheat gently with a splash of plant milk to restore creaminess before tossing with noodles.

→ Do I need to soak the cashews?

Yes, soaking is crucial for achieving that silky smooth texture. Twenty minutes in hot water softens the cashews enough for your blender to break them down completely. If you forget to soak, boil them for 15 minutes instead.

→ How do I prevent zucchini noodles from getting watery?

Gently pat spiralized zucchini dry with paper towels before cooking. Sauté just 2-3 minutes until slightly tender but still holding their shape. Overcooking releases excess moisture and makes the dish soggy.

→ Can I use other nut butters instead of cashews?

Cashews work best due to their neutral flavor and creamy texture when blended. Macadamia nuts make a decent alternative, though they're pricier. Other nuts like almonds will leave grainy textures and stronger flavors.

→ What vegetables work well as pasta alternatives?

Beyond zucchini, try spiralized sweet potato, butternut squash, carrot, or beet. These heartier vegetables may need slightly longer cooking time. For something closer to traditional pasta, use gluten-free legume-based noodles.

→ How can I add more protein to this dish?

Stir in white beans, lentils, or vegan sausage while heating the sauce. Serve with a side of tofu, tempeh, or top with roasted chickpeas and hemp seeds for extra plant-based protein and texture.