Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)

If you haven’t tried zucchini noodles, take note. In the past six months, I’ve changed my diet quite drastically. Especially living in Costa Rica for 3 months and now in Portland. I’ve been eating more raw (about 90% raw) and no more lactose (I’ve recently learned that I have a sensitivity to dairy).

If there is one thing that I love it’s zucchini, and making this tasty vegetable into noodles. It is a great alternative to grain pasta, and a great paleo substitute. Avocados are great for making sauces because they are naturally thick and creamy You can add a little heat to this dish by sprinkling in some crushed red pepper, but I prefer it nice and simple. You’ll love that it is full of flavor, simple and under 10-minutes to make, and most importantly, super healthy and nutritious.

This dish is also raw. So, no cooking involved!

What You’ll Need 2 zucchini 1/2 onion 1 vine tomato, chopped 1/2 avocado Juice from 1-2 lemons Salt, to taste Black pepper, to taste 1 tablespoon Nutritional yeast (I used Minimalist Baker’s Parmasean Cheese Recipe) 1 cup spinach

Tools You’ll Need: Blender, Vegetable Spiralizer or Julienne Peeler.

Note: This recipe makes 1-2 servings, depending on how hungry you are. Double, tripple the recipi is you have more mouths to feed. 🙂

What You’ll Need To Know

Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. Save a few tomoato pieces to garnish.(Start with the juice of one lemon. If it’s too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves, garnish, and serve.

Simple, right?

Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)

Recipe Type

:

Vegan

Cuisine:

Raw, Gluten Free, Vegan

Prep time:

10 mins

Total time:

10 mins

Serves:

1-2

See also

DessertsEat Well

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Plant-Based Pumpkin Pie Recipe | Delicious & Easy

Ingredients

• 2 zucchini

• 1/2 onion

• 1 vine tomato

• 1/2 avocado

• Juice from 1-2 lemons

• Salt, to taste

• Black pepper, to taste

• 1 tablespoon Nutritional yeast

• 1 cup spinach

• <h3>What You’ll Need To Know</h3>

• Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it’s too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.

Instructions

1. Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it’s too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.

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