📝 About This Recipe
This dish is a masterclass in plant-based comfort, offering a lighter, nutrient-dense alternative to traditional Fettuccine Alfredo without sacrificing a drop of indulgence. The star is a luxuriously smooth cashew cream infused with nutritional yeast and roasted garlic, which clings perfectly to delicate ribbons of 'zoodles.' It is a vibrant, Italian-inspired meal that celebrates fresh garden produce while providing a satisfying, protein-rich sauce that will impress even the most devoted dairy lovers.
🥗 Ingredients
The Cashew Cream Sauce
- 1.5 cups Raw cashews (soaked in hot water for at least 30 minutes and drained)
- 3/4 cup Vegetable broth (low sodium, plus more to thin if needed)
- 3 tablespoons Nutritional yeast (for a savory, cheesy flavor)
- 1 tablespoon Lemon juice (freshly squeezed)
- 3 cloves Garlic (roughly chopped)
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Sea salt (adjust to taste)
The Zucchini Noodles
- 4 large Zucchini (spiralized into noodles or 'zoodles')
- 1 tablespoon Extra virgin olive oil
- 1 small Shallot (finely minced)
- 1 cup Cherry tomatoes (halved)
- 1/4 teaspoon Red pepper flakes (optional for a hint of heat)
For Garnish
- 1/4 cup Fresh basil (chiffonade or torn)
- 2 tablespoons Toasted pine nuts (for crunch)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Place your raw cashews in a heat-proof bowl and cover with boiling water. Let them soak for at least 30 minutes to soften; this is the secret to a grit-free, velvety sauce.
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2
While the cashews soak, use a spiralizer to turn your zucchini into long, noodle-like strands. If you don't have a spiralizer, a vegetable peeler works beautifully to create wide ribbons.
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3
Place the zucchini noodles in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes, then gently pat them dry with a clean kitchen towel to remove excess moisture.
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4
Drain and rinse the soaked cashews. Place them into a high-speed blender along with the vegetable broth, nutritional yeast, lemon juice, chopped garlic, onion powder, and sea salt.
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5
Blend on high for 60-90 seconds until the mixture is completely smooth and creamy. If the sauce feels too thick, add an extra tablespoon of broth at a time until it reaches the consistency of heavy cream.
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6
In a large skillet, heat the olive oil over medium heat. Add the minced shallot and sauté for 2-3 minutes until translucent and fragrant.
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7
Add the cherry tomatoes and red pepper flakes to the skillet. Cook for 3-4 minutes until the tomatoes just begin to soften and blister slightly.
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8
Pour the cashew cream sauce into the skillet with the aromatics and tomatoes. Stir constantly over low heat for 1-2 minutes to warm through. Do not let it boil vigorously, as it can thicken too much.
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9
Gently add the zucchini noodles to the skillet. Use tongs to toss them in the warm sauce for no more than 2 minutes. You want them 'al dente'—tender but still retaining a slight snap.
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10
Taste and adjust seasoning with more salt or lemon juice if needed. If the sauce has thickened too much during tossing, add a splash of warm water to loosen it.
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11
Remove from heat immediately to prevent the zucchini from releasing too much water and making the sauce thin.
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12
Divide the noodles into four warm bowls. Top generously with fresh basil, toasted pine nuts, and a final crack of black pepper.
💡 Chef's Tips
To ensure the creamiest sauce, always use raw cashews; roasted cashews will result in a grainy texture and a different flavor profile. Don't overcook the zucchini! It only needs a quick warm-up in the pan, or it will become mushy and watery. If you are short on time, you can soak cashews in room temperature water overnight in the refrigerator. For an extra layer of flavor, roast the garlic cloves in their skins before blending them into the sauce. If the sauce is too thick, use a little pasta water (if cooking real pasta) or extra broth to thin it to your liking.
🍽️ Serving Suggestions
Serve with a side of crusty gluten-free sourdough bread to soak up the extra cream sauce. Pair with a crisp, chilled Pinot Grigio or a sparkling lemon-infused water. A simple arugula salad with a light balsamic vinaigrette provides a peppery contrast to the rich sauce. Add grilled chicken or sautéed shrimp on top for those who aren't strictly vegan or vegetarian. Finish the meal with a light lemon sorbet to cleanse the palate.