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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, meal prep
Cuisine: American, Italian
Keyword: dairy-free, Gluten-Free, Heart Healthy, low calorie, plant-based, vegan, vegetarian
Servings: 4
Calories: 326kcal
Author: Dr. Dave's 411

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:6

Nutrition

Calories: 326kcal