Vegan Keto Cashew Cauliflower Alfredo with Zoodles

Succumb to the creamy, luxurious flavors of our Vegan Keto Cashew Cauliflower Alfredo with Zoodles. This dish combines the healthiness of zucchini noodles with the richness of a cashew and cauliflower sauce, creating a perfect symphony of taste and texture that will satisfy your cravings without compromising your dietary goals.

Course Dinner

Cuisine Italian-Inspired

Keyword Cashew Cauliflower Sauce, Keto Pasta Alternative, Low Carb Vegan, Vegan Keto Alfredo, Zoodles

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 325kcal

Equipment

High-speed blender
Steamer or steaming basket
Large pan
Spiralizer

Ingredients

1 large head cauliflower approx. 650g or 1.5 lbs, cut into florets
1 cup raw cashews 150g or 5.3 oz, soaked for 4 hours or overnight
2 tablespoons nutritional yeast 16g or 0.56 oz
1 tablespoon olive oil 15ml
4 medium zucchinis approx. 900g or 2 lbs, spiralized into zoodles
4 cloves garlic minced
1 teaspoon sea salt 5g
½ teaspoon ground black pepper 1g
½ teaspoon onion powder 1g
2 cups unsweetened almond milk 480ml
1 tablespoon lemon juice 15ml
Fresh parsley for garnish optional

Instructions

Begin by preparing your cashews. Drain the soaked cashews and rinse them under cold water until the water runs clear.
Steam the cauliflower florets until soft, which typically takes about 7-10 minutes.
While the cauliflower is steaming, heat the olive oil in a large pan over medium heat. Sauté the minced garlic until fragrant, about 1-2 minutes.
Transfer the steamed cauliflower and sautéed garlic to a high-speed blender. Add the soaked cashews, nutritional yeast, sea salt, black pepper, onion powder, almond milk, and lemon juice. Blend on high until the mixture is completely smooth and creamy.
Pour the creamy sauce back into the pan and simmer on low heat for 5 minutes to allow the flavors to meld. If the sauce is too thick, you can thin it out with a little more almond milk to reach your desired consistency.
In a separate pan, lightly sauté the zoodles in a touch of olive oil for 2-3 minutes, until they are just tender but still al dente.
Divide the zoodles among serving plates and pour the hot Alfredo sauce over the top. Gently toss to coat the noodles evenly.
Garnish with fresh parsley if desired, and serve immediately.

Notes

If you do not have a high-speed blender, you may need to blend the sauce for a longer period to achieve the smooth consistency required for Alfredo sauce.

The nutritional yeast adds a cheesy flavor to the dish, making it a perfect vegan substitute for Parmesan.

This dish is best enjoyed fresh, but the sauce can be stored in the refrigerator for up to 3 days and gently reheated on the stove.

Nutrition