Silky cashew sauce coats tender zucchini noodles for a light, dairy-free, and vegan Italian-inspired meal.
# What You Need:
→ Zucchini Noodles
01 - 4 medium zucchini, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
→ Creamy Cashew Alfredo Sauce
04 - 1 cup raw cashews, soaked in hot water for 20 minutes and drained
05 - 1 cup unsweetened plant-based milk
06 - 2 tablespoons nutritional yeast
07 - 2 tablespoons lemon juice
08 - 2 cloves garlic, peeled
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted pine nuts
14 - Freshly ground black pepper to taste
# Step-by-Step:
01 - Spiralize the zucchini and gently pat dry with paper towels to remove excess moisture.
02 - In a large skillet, heat olive oil over medium heat. Add zucchini noodles and sauté for 2 to 3 minutes until slightly tender. Season with sea salt and remove from heat.
03 - 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.
04 - Pour the sauce into a saucepan and warm over low heat for 3 to 4 minutes, stirring frequently until heated through. Add additional plant milk if the sauce is too thick.
05 - Toss the warm zucchini noodles with the creamy Alfredo sauce until evenly coated.
06 - Serve immediately, garnished with fresh parsley, toasted pine nuts, and extra black pepper if desired.
