Vegan Zucchini Pasta Alfredo

This Vegan Zucchini Pasta Alfredo is perfect for summer. The zucchini noodles are lighter than pasta but still tasty when you're craving something creamy but don't want the too many carbs.

This Vegan Zucchini Pasta Alfredo is perfect for summer. The zucchini noodles are lighter than pasta but still tasty when you're craving something creamy but don't want the too many carbs.


Ingredients
  • 2 medium zucchinis spiralized
  • 1-2 TB Vegan Parmesan (optional)

Quick Alfredo Sauce
  • 1/2 cup raw cashews soaked for a few hours or in boiling water for 10 minutes
  • 2 TB lemon juice
  • 3 TB nutritional yeast
  • 2 tsp white miso (can sub tamari, soy sauce, or coconut aminos)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4-1/2 cup water


Instructions
  1. Spiralize zucchini noodles.*
  2. Add all alfredo ingredients to a high-speed blender (starting with 1/4 cup of water) and blend until smooth. If your sauce is too thick, add more water a tablespoon at a time until you get the consistency you're looking for. 
  3. Top zucchini noodles with alfredo sauce and if you'd like, some vegan parm.