Zucchini Noodle Alfredo

$- 4 medium zucchinis, spiralized - 1 cup cashews, soaked for 4 hours - 1 cup vegetable broth - 2 tablespoons nutritional yeast - 2 tablespoons garlic, minced - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt and pepper to taste - ¼ teaspoon nutmeg - Fresh parsley, chopped (for garnish) I love using fresh zucchinis in this dish. They add a nice crunch and are very healthy. Spiralizing the zucchinis makes them fun to eat and a great pasta substitute. Soaking the cashews is key. It helps make a creamy sauce that feels rich but is guilt-free. Nutritional yeast gives the sauce a cheesy flavor without dairy. Garlic adds depth and a lovely aroma. Olive oil brings everything together and adds healthy fats. For seasoning, lemon juice brightens the dish. Nutmeg adds warmth. Salt and pepper help enhance all the flavors. Don’t skip the fresh parsley; it adds a nice touch of color and freshness. If you want to try making this dish, check out the Full Recipe for all the steps! - Soak cashews in water for 4 hours. - Drain and rinse cashews. First, soaking the cashews is key. This softens them for a smooth sauce. After soaking, drain and rinse them. This step removes any bitterness. You want only the creamy, nutty flavor. - Combine soaked cashews, vegetable broth, and flavors in a blender. - Blend until smooth and creamy. Next, add the soaked cashews to a blender. Pour in vegetable broth along with garlic, nutritional yeast, lemon juice, salt, pepper, and nutmeg. Blend it all together. You'll get a beautiful, creamy sauce. Adjust with extra broth if you need. The goal is a rich texture that coats the noodles well. - Spiralize the zucchinis or use a peeler. - Sauté zucchini noodles in olive oil. Now, it's time for the zucchini. Use a spiralizer to create fun noodle shapes. If you don't have one, a peeler works too. Just make thin strips. Heat olive oil in a skillet. Sauté the zucchini noodles for 2-3 minutes. You want them tender but still firm, so they stay al dente. - Pour Alfredo sauce over zucchini noodles. - Toss and heat through before serving. Finally, pour that creamy Alfredo sauce over the zucchini noodles. Toss gently to coat all the noodles. Heat this mix for a couple of minutes. This ensures everything is warm and tasty. For a lovely finish, serve with chopped parsley. As a bonus, this recipe is a guilt-free delight! Check out the Full Recipe for more details. To get the perfect creamy sauce, adjust the consistency with more broth. If it feels too thick, add a little broth until it’s just right. Always use fresh cashews. They provide a richer and creamier flavor than stale ones. Soaking the cashews for four hours makes them blend easier. Be careful not to over-sauté the zucchini noodles. You want them to stay al dente. Cook them for just 2-3 minutes. This keeps the texture nice and firm. Before you sauté, drain the excess moisture from the zucchini. This step helps prevent a watery dish. Garnish your dish with fresh parsley. This adds a lovely touch of color and flavor. For a complete meal, pair the dish with a protein source. Grilled chicken or shrimp works well, or try tofu for a vegetarian option. {{image_2}} You can easily boost the nutrition of your Zucchini Noodle Alfredo by adding proteins. Grilled chicken or shrimp makes a tasty pair. Simply cook the protein and toss it with the noodles. For a vegetarian option, use tofu. Just cube the tofu, sauté it until golden, and mix it in. This way, you add flavor and texture to your dish. To keep things exciting, change up the flavors in your Alfredo. Adding sun-dried tomatoes gives a sweet and tangy touch. Spinach adds a nice color and a healthy boost. You can also experiment with herbs like basil or oregano. These fresh herbs can elevate the taste and bring a wonderful aroma to your meal. If you want to switch things up, try alternate bases. Spaghetti squash is a great option. It has a similar texture and adds a hint of sweetness. Other vegetables like carrots or butternut squash also work well. They can be spiralized or sliced thinly. This way, you can enjoy a variety of flavors and nutrients in your meals. For the complete recipe, check out Zucchini Noodle Alfredo Delight! Store leftovers in an airtight container. This keeps the dish fresh and tasty. It’s best to enjoy it within 2-3 days. After that, the flavor may fade. You can freeze Zucchini Noodle Alfredo, but it may change in texture. The noodles can become mushy after thawing. If you freeze it, thaw in the refrigerator before reheating. This helps keep the flavors intact. To reheat, do it gently on the stovetop. This warms the dish without burning it. Add a splash of broth to restore creaminess. It will bring back that rich texture you love. Enjoy your creamy guilt-free delight again! Yes, the ingredients used are plant-based. Use a vegetable peeler to create thin strips. Yes, it is a low-carb and nutritious alternative to traditional Alfredo. Use silken tofu or sunflower seeds for a nut-free version. Yes, you can prepare the sauce and store it in the refrigerator to use later. In this blog post, I shared how to make a delicious Zucchini Noodle Alfredo. We covered the simple ingredients, from zucchinis and cashews to spices and vegetable broth. I detailed step-by-step instructions for creating the creamy sauce and preparing the noodles. Remember, you can customize the dish with proteins and flavors that you love. Store leftovers properly for the best taste. Enjoy your healthy, plant-based meal!$

Savor a deliciously healthy twist with this Zucchini Noodle Alfredo recipe, perfect for anyone craving comfort food without the carbs! Made with creamy cashew sauce and fresh zucchini noodles, this dish is both satisfying and nutritious. In just 25 minutes, you can whip up a delightful meal that’s sure to impress.

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Ingredients

4 medium zucchinis, spiralized

1 cup cashews, soaked for 4 hours

1 cup vegetable broth

2 tablespoons nutritional yeast

2 tablespoons garlic, minced

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

¼ teaspoon nutmeg

Fresh parsley, chopped (for garnish)

Instructions

Begin by soaking the cashews in water for at least 4 hours, then drain and rinse them well.

In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, garlic, olive oil, lemon juice, salt, pepper, and nutmeg. Blend until smooth and creamy, adjusting the consistency with more broth if needed. Set aside.

Spiralize the zucchinis to create noodles. If you don't have a spiralizer, you can use a peeler to create thin strips.

In a large skillet, heat a touch of olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until slightly softened but still al dente.

Pour the cashew Alfredo sauce over the sautéed zucchini noodles and gently toss to combine. Cook for an additional 2-3 minutes to heat through.

Remove from heat and taste. Adjust seasoning with more salt, pepper, or lemon juice as desired.

Serve immediately, garnished with freshly chopped parsley for a burst of freshness.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4