Looking for a deliciously creamy dish that won’t derail your healthy eating goals? Dive into the world of "Zucchini Alfredo Dairy Free Vegan," where luscious flavors meet wholesome ingredients! This Italian-inspired recipe transforms humble zucchini into a delightful, guilt-free pasta that’s perfect for any occasion. With a silky cashew sauce that rivals traditional Alfredo, you'll be amazed at how easy it is to whip up a dish that’s not only dairy-free and vegan but also irresistibly satisfying. Ready to impress your taste buds and your dinner guests? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium zucchinis, spiralized
- 1 cup cashews, soaked
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon nutritional yeast
- Salt to taste
- Pepper to taste
Instructions
- Begin by soaking cashews in hot water for at least 30 minutes prior to cooking to ensure a smooth, creamy sauce texture. If time permits, overnight soaking is even better.
- Drain and rinse the soaked cashews thoroughly under cold water to remove any residual starches.
- Spiralize the zucchinis using a spiralizer, creating long, pasta-like noodles. Pat the zucchini noodles dry with a clean kitchen towel to remove excess moisture.
- In a high-speed blender, combine the soaked cashews, vegetable broth, minced garlic, nutritional yeast, salt, and pepper. Blend until completely smooth and creamy, about 2-3 minutes.
- Heat a large non-stick skillet over medium heat. Pour the cashew sauce into the skillet and warm gently, stirring continuously to prevent burning.
- Add the spiralized zucchini noodles to the warm sauce, tossing gently to coat evenly. Cook for 2-3 minutes, just enough to slightly warm the zucchini but not overcook, maintaining its al dente texture.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve immediately in warm bowls, garnishing with fresh herbs like basil or parsley if desired.
Tips
- Soak Your Cashews: For the best creamy texture, soak your cashews in hot water for at least 30 minutes before blending. If you have time, soaking them overnight will yield even better results!
- Pat Dry: After spiralizing your zucchinis, make sure to pat them dry with a clean kitchen towel. This helps to remove excess moisture and ensures that your dish doesn't become watery.
- Blend Smoothly: When blending the cashew sauce, allow your high-speed blender to run for a full 2-3 minutes. This ensures a velvety-smooth consistency that will coat your zucchini noodles perfectly.
- Gentle Heating: When warming the cashew sauce, do it over medium heat and stir continuously. This prevents the sauce from burning and helps maintain its creamy texture.
- Timing is Key: Add the spiralized zucchini to the sauce just before serving to keep it slightly crisp and al dente. Overcooking can lead to a mushy texture, which you want to avoid!
- Garnish for Flavor: Don’t forget to add a sprinkle of fresh herbs like basil or parsley before serving. They add a pop of color and an extra layer of flavor that elevates the dish.
Nutrition Facts
Calories: 233kcal
Carbohydrates: 15g
Protein: 9g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 0mg
