Zoodles with Creamy Cashew Cauliflower Alfredo

Don’t be shy, this bowl of zucchini noodles tastes just as fine as she looks. Mixing cauliflower into the cashew cream sauce cuts the fat in half, and bumps up your veggie load. I served her with caramelized onions, shrooms and roasted grape tomatoes. Enjoy!

Zoodles with Creamy Cashew Cauliflower Alfredo 
by Sarah Farsh August 12, 2016 - Serves 6

      Cashew Cauliflower Cream: 
  • 1/2 cup raw organic cashews
  • 1 bag frozen organic cauliflower (or about 2 cups)
  • 1/4 cup plain almond milk
  • 1/4 cup nutritional yeast
  • 2 tbsp rice wine vinegar
  • 4 cloves fresh garlic
  • 1 tsp agave 
  • 2 tsp pink Himalayan sea salt
  • 1/2 tsp white pepper
  • Pinch of nutmeg (no more than 1/2 tsp)
  • 10 medium size zucchinis, spiralized like noodles (I used a hand spiralizer) 
  • 2 heaping cups fresh baby spinach
  • 1 tsp coconut oil
  • Sautéed onions and mushrooms – with coconut oil, salt, pepper
  • Roasted red grape tomatoes
  • Fresh basil
  • Fresh lemon zest
  • Vegan parmigiano grated topping 
Have a friend help you spiralize your zoodles like I did, while you put your tomatoes in the oven to roast, and sauté onions and mushrooms. Meanwhile, warmup cauliflower slightly in zapper or a pot – just to defrost. Place all cashew cauliflower cream ingredients in VitaMix or high powered blender, blend until creamy and smooth. 

Warm up a large pot with 1 tsp coconut oil. Add zoodles and spinach to pot, and poor cashew cauliflower cream on top. Mix well and only cook for 5 minutes, so that everything blends together and gets warm but doesn’t cook or get mushy. Mix the noodles very lightly so that they don’t mush up – I use plastic thongs to mix and serve. 

Plate zoodle spinach sauce mixture with your garnish and enjoy!


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