Vegan Alfredo Zoodles

This Vegan Alfredo Zoodles recipe is unbelievably tasty & simple. Besides lots of vegetables, the other ingredients are water, salt and miso!

I never thought I could enjoy alfredo without pasta, let alone vegan until I started making this recipe.

As I was determined to live without dairy, I sometimes craved rich and creamy alfredo sauce. Eating a big plate of it is so comforting. However, too much pasta makes me feel uneasy and bloated.

When I learned that there’s a simple tool to make zucchini into noodles, I decided to get one. I purchased a simple spiralizer that can be easily put away when I don’t use it.

Ever since, I use it often to make zoodles to substitute for flour pasta.

For the alfredo sauce, to make its texture thicker without using too manny cashews, I add cauliflower, onions and lots of garlic to it. It’s amazing that these Vegan Alfredo Zoodles are so tasty, seasoned with only a touch of salt. 

To make it more interesting, I add a little bit of white miso and the result is wonderful–beyond my expectation. 

The miso adds an umami taste to the sauce and makes it richer, so it goes well with the zoodles.

Eating a big plate of these Vegan Alfredo Zoodles I don’t have any uneasy feeling afterwards at all. I’m sure you’ll feel the same.

Ready to have Vegan Alfredo Zoodles for dinner tonight? Let me show you how!

Ingredients for Vegan Alfredo Zoodles:

Note: this recipe makes about 3 servings.

1. 3 medium size green zucchinis 
2. ¾ cup (180 ml) of raw cashews
3. 1 medium size white onion
4. About 2 cups (480 ml) or more of cauliflower florets
5. 1 medium size-head of garlic plus 2-3 more cloves
6. 2 cups (480 ml) of filtered water
7. 1 TBSP (15 ml) cooking oil (I use coconut oil)
8. 1 tsp (5 ml) of salt
9. 2 tsp (10 ml) of white miso

Instructions:

1. Soak the cashews with hot water and set aside.
2. Cut the cauliflower florets, chop the onion, peel the garlic and put them in a small pot.
3. Add filtered water, cook on medium heat until everything is soft and set it aside to cool.
4. Use a spiralizer to grate the zucchinis, finely chop some garlic and set them aside.
5. When the cooked vegetables are cool to the touch, put them in a blender or food processor. Keep the cooking water for now.
6. Add the salt and miso and blend or process until smooth. Add the cooking water if it’s too thick and hard to work with. Set it aside.
7. Heat the oil and fry the garlic until golden brown. Add the zoodles and use a fork to stir them to cook. They only take about 1-2 minutes to cook. The white will look more translucent and the green color gets brighter as they cook. Note: make sure not to over stir and cook them too long.
8. Add the sauce and gently mix. Serving right away is best, as they can get very soggy if you wait too long. To make it more interesting, add some greens and fermented vegetables if you like.
9. Enjoy!