Vegan Creamy Cashew Alfredo Zucchini Noodles (Printable Version)

Luscious dairy-free Alfredo with silky cashew sauce over spiralized zucchini noodles for a light yet indulgent meal.

# What You'll 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

# Steps:

01 - Spiralize the zucchini and gently pat dry with paper towels to remove excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2 to 3 minutes until slightly tender. Season with sea salt, then remove from heat and set aside.
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 - Divide into bowls and serve immediately, garnished with fresh parsley, toasted pine nuts, and extra black pepper if desired.

# Expert Advice:

01 -
  • The sauce tastes indulgently creamy without a drop of dairy, which means you can actually enjoy this guilt-free.
  • It comes together in 30 minutes, so on nights when you're tired but want something special, this is your answer.
  • It feels fancy enough to impress someone, but simple enough that even a kitchen beginner won't panic.
02 -
  • Don't skip the soaking of cashews—cold, unsoaked cashews will never get creamy enough, no matter how powerful your blender is.
  • The moment you combine the warm noodles with the sauce is the moment you need to serve it; waiting around lets the zucchini release water and dilutes everything.
03 -
  • Add a tiny pinch of white miso to the blender if you want to deepen the savory notes without adding salt—it's a move that makes people ask what your secret ingredient is.
  • If the sauce breaks or looks separated, blend in another tablespoon or two of plant milk and it'll come back together like nothing happened.
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