#RAW VEGAN ALFREDO HOW TO#

I thought that I would have to play around with the spiralizer for a while to get the hang of it, but I couldn’t believe how easy it was to use!

#RAW VEGAN ALFREDO HOW TO#

How to Make Vegan Zucchini Noodles (a.k.a. Oh, and if you have kiddos who are not super into the color green? Simply swap in some yellow summer squash for a near perfect substitution for zucchini.Īnd don't feel like you have to stop there! Once you have a spiralizer, you can play with all kinds of veggie 'noodles.' Beets, carrots, cucumbers, kohlrabi, sweet potatoes, butternut squash and daikon are all excellent candidates for your new kitchen toy. As the weather gets warmer, look to your farmer's markets and produce departments to find great deals on this tender-skinned squash.

While you can find zucchini in most stores year round, it is a summer crop. Zoodles are a 1-ingredient wonder that will completely revolutionize how you approach pasta dinners. In terms of making the vegan zucchini noodles, all you need is (big shocker here) ZUCCHINI! That's right, friends. The cheesy tang is thanks to some miso and lemon juice. Garlic powder, onion powder, and nutritional yeastlend a ton of seasoning and are all completely shelf-stable. In just about 5 minutes of active time, you'll have creamy, delicious, and healthy creamy sauce! I also wanted to keep this a very quick sauce, so I used mostly pantry staples for flavor. If you're looking for even more reasons to love zoodles, check out these other health benefits of zucchini.įor my alfredo sauce recipe, I used a base of cashews to give it a velvety texture. Nutrition-wise, zucchini is high in vitamin C, contains vitamin B-6 and potassium, and also will give you a nice dose of fiber. They're also naturally gluten-free and so easy to make with my spiralizer that I sometimes prefer them to gluten-free packaged noodles. This vegan zucchini noodles recipe is a great option for days when I've already had my fair share of refined carbs, or on those days when my body is craving something raw and veggie-centric. I use zoodles for making 'spaghetti' with marinara & vegan meatballs, pad thai, or this creamy pasta dish. You can eat them raw or sauté them before use, and the mild flavor of the squash pairs well with just about everything. Made from just one ingredient - zucchini - these long strands of veggies do an excellent job of acting like pasta. Zucchini noodles, also affectionately known as 'zoodles,' are one of the best inventions of the 21st century if you ask me.

How to Make Vegan Zucchini Noodles (a.k.a.Not only do the zoodles hit the mark in the twirl and texture departments, they also pair beautifully with this creamy, dreamy sauce. The other night I made this vegan zucchini pasta alfredo, and it was so good I just HAD to share it with you. Luckily, I came up with this vegan version that is just as tasty and unctuous as the restaurant version, but it's made without any gluten or dairy! That said, every once in a while I like to switch things up and sub in some zucchini noodles (aka zoodles) for regular pasta to curb my cravings while sneaking in a little extra nutrition.īefore my plant-based days, pasta alfredo was one of my favorite things to eat, but it always left me feeling weighed down.

You name it, I want it: Thai Basil Noodles, Lemon One Pot Pasta, Healthy Ramen Noodles, & Spicy Sesame Noodles are all in my flavor wheelhouse. Let me just start by saying I'm a pasta freak.

Raw vegan alfredo