2 January, 2021
Vegan Cauliflower Zoodles Alfredo
Vegan Cauliflower Zoodles Alfredo
In this date-night-worthy vegan "fettuccine" Alfredo recipe, cooked cauliflower transforms into a rich, luscious sauce when it's blended with softened cashews. A high-speed blender will give you the creamiest results.
Servings: 4
Calories: 326kcal
Equipment
- Blender
Ingredients
- 1 tablespoon chopped fresh parsley
- ½ teaspoon grated lemon zest
- 4 cups cauliflower florets 1 small head
- 1 cup raw cashews
- 2 cups zucchini noodles
- 1 tablespoon avocado oil
- 3 tablespoons lemon juice
- 2 tablespoons white miso
- 2 cloves garlic minced
- 2 teaspoons onion powder
- ¾ teaspoon salt
- 1 cup water
- ½ cup fresh whole-wheat breadcrumbs toasted (Optional)
Instructions
- Put a large pot of water on to boil.
- If you are using, combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.
- Next, add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. (Save the boiling water for the zoodles) Using a slotted spoon, transfer cauliflower and cashews to a blender.
- Bring the pot of water back to a boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat avocado oil in a large skillet over medium high heat. Add zucchini noodles and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper.
- Add lemon juice, miso, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.
Notes
Active: 30 mins Total: 45 mins Servings:6Nutrition
Calories: 326kcal