Zoodles with Cauliflower Cashew Alfredo Sauce and Veggies

Swap traditional pasta carbs for these “noodles”(spiraled zucchini known as zoodles). This recipe is gluten-free AND dairy-free. Say hello to a NEW and improved version of creamy alfredo sauce and a good-bye to sleepless nights caused by too many carbs.

Ingredients:

• 2 zucchini, peeled 
• 2 cups cauliflower florets 
• 1 small potato, peeled 
• 2 cups cauliflower florets 
• 2/3 cup raw cashews 
• 1 cup unsweetened non-dairy milk 
• 2-3 Tbsp. nutritional yeast 
• 1+ tsp. garlic powder 
• Juice of 1 lemon 
• Sea salt and pepper to taste

*Optional: chopped up additional veggies like carrots or broccoli to add in once before you are ready to serve

Directions:

Prep: Soak the 2/3 cup cashews for at least an hour before blending. Using a spiralizer, “spiralize” each zucchini into long slim “noodles”. Place in large bowl.

Then…

– Boil 1/4 cup water in a saucepan and add the cauliflower florets, along with one small potato (peeled).

– Let veggies boil for about 20 minute or  until both the potato and cauliflower are soft.

– Strain out the cauliflower and potatoes and add them to a blender.

– Drain the cashews of the soaking water and add them to the blender.

– Add all other ingredients to the blender. While blending and add a little water as needed to create the consistency of a  careamy alfredo sauce.

NOTE: Alfredo sauce makes about 1 quart

– Pour alfredo sauce from blender into the large bowl of your “zoodles”; mix well and add your favorite veggies*.

– Serve at room temperature or warm. ENJOY!