Pin Enjoy a luscious, dairy-free take on classic Alfredo sauce, made silky with cashews and served over fresh spiralized zucchini noodles for a light yet indulgent meal. This dish is a perfect solution for those seeking a creamy, Italian-inspired dinner that is both Vegan and Gluten-Free.
Pin This easy-to-make main dish combines the natural creaminess of soaked cashews with the savory depth of nutritional yeast and garlic. By opting for zucchini noodles instead of traditional pasta, you create a vibrant meal that feels indulgent without the heavy carbohydrates.
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, 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
- 1. Prepare the noodles
- Spiralize the zucchini and gently pat dry with paper towels to remove excess moisture.
- 2. Sauté the zucchini
- 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.
- 3. Blend the sauce
- 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.
- 4. Warm the sauce
- Pour the sauce into a saucepan and warm over low heat for 3–4 minutes, stirring frequently, until heated through. Add a splash more plant milk if the sauce is too thick.
- 5. Combine
- Toss the warm zucchini noodles with the creamy Alfredo sauce until evenly coated.
- 6. Garnish and serve
- Serve immediately, garnished with fresh parsley, toasted pine nuts, and extra black pepper if desired.
Zusatztipps für die Zubereitung
To ensure the silkiest sauce possible, do not skip the 20-minute hot water soak for the raw cashews. Additionally, ensure you use a high-speed blender to fully emulsify the ingredients. If the zucchini noodles release moisture during cooking, drain the skillet before adding the sauce.
Varianten und Anpassungen
For extra flavor, add a pinch of smoked paprika or a dash of white miso to the sauce. You can also substitute spiralized sweet potato, carrot, or gluten-free pasta for zucchini noodles if preferred.
Serviervorschläge
Serve this Vegan Creamy Cashew Alfredo immediately while hot. It pairs beautifully with a crisp white wine such as Pinot Grigio. Top with extra nutritional yeast or vegan parmesan for more cheesy flavor.
Pin This nutritious meal provides 230 calories, 13g of fat, and 8g of protein per serving. It is naturally free from gluten, dairy, and soy (when using soy-free milk), making it an inclusive and satisfying choice for your dinner table.
Recipe Q&A
- → Can I make the cashew sauce ahead of time?
Absolutely. Blend the sauce completely and store it in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat, adding a splash of plant milk to restore creamy consistency before tossing with freshly spiralized zucchini.
- → What can I use if I don't have a spiralizer?
A julienne peeler creates lovely thin strands, or use a regular vegetable peeler to make wide ribbon-like noodles. Alternatively, serve the creamy cashew sauce over gluten-free pasta, roasted vegetables, or steamed cauliflower rice for equally delicious results.
- → Do I really need to soak the cashews?
Soaking softens the cashews significantly, ensuring the sauce becomes perfectly velvety without any grainy texture. Hot water works fastest at 20 minutes, though overnight soaking in cold water works too. For ultra-smooth results, don't skip this step.
- → How do I prevent zucchini noodles from becoming watery?
Gently pat spiralized zucchini dry with paper towels before cooking. Sauté just 2-3 minutes until slightly tender-crisp rather than soft—this prevents excess moisture release. Avoid salting the zucchini beforehand, which draws out water and makes them soggy.
- → Can I add protein to this dish?
Definitely. Pan-seared chickpeas, white beans, or crispy roasted tofu pair beautifully. For traditional textures, try vegan meatballs or sautéed tempeh bacon. A sprinkle of hemp hearts over finished bowls adds plant protein and pleasant nutty crunch.
- → What other vegetables work in place of zucchini?
Spiralized sweet potato, carrot, butternut squash, or beet offer colorful alternatives. Kelp noodles provide extra minerals and stay pleasantly crisp. For heartier appetites, try a mix of zucchini and gluten-free pasta, or serve alongside roasted seasonal vegetables.