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Vegan Zucchini Alfredo. - We've developed this vegan zucchini Alfredo recipe, which is inspired in two of our most popular dishes. It's super creamy and tastes like heaven.

Vegan Zucchini Alfredo

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Total: 10 mins
  • 2-4 1x
  • Main Dish
  • Vegan, Italian

Servings 2-4 1x

Scale Tap or hover over number to scale servings

We’ve developed this vegan zucchini Alfredo recipe, which is inspired in two of our most popular dishes. It’s super creamy and tastes like heaven.

Ingredients

  • 2 zucchini
  • 2/3 cup unsweetened raw cashews  (100 g)
  • 1/2 cup unsweetened plant milk of your choice (125 ml), we used almond milk
  • 1 clove of garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp tahini (or extra virgin olive oil)
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Make the zucchini noodles using a peeler or the Spiralizer.
  2. I prefer to soak the cashews overnight or at least for 4 hours to get a creamy sauce with a smooth texture, but it’s optional.
  3. To make the vegan Alfredo sauce just blend all the ingredients in a blender until smooth.
  4. Mix the zucchini pasta and the Alfredo sauce in a mixing bowl until well combined. Then add some chopped fresh parsley on top (optional) and serve immediately.
  5. This pasta is better fresh. Mix the sauce and the zucchini noodles just before serving.
  6. The vegan Alfredo sauce can be stored in the fridge in a sealed container for up to 4 days.

Notes

  • Feel free to use other veggies instead of the zucchini, garlic powder instead of fresh garlic, add other spices or herbs or any other ingredient you like.
  • We’ve only eaten this dish raw, so we don’t know if you can cook it.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 274
  • Sugar: 5.2 g
  • Sodium: 279.2 mg
  • Fat: 19.3 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 18.3 g
  • Fiber: 5 g
  • Protein: 12.9 g