Sandy Dalis


Zoodles with Vegan Cashew Cheese Sauce

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Did you know that eating carbs at dinner can keep you awake!  Swap out the pasta for spiralized zucchini noodles, mixed with yummy cauliflower/cashew Alfredo sauce and veggies.


2 zucchinis, peeled

2 cups cauliflower florets

1 small potato, peeled and cut in quarters

2/3 cup raw cashews

1 cup unsweetened coconut or almond milk

2-3 TBSP nutritional yeast

2 cloves fresh garlic, minced

Juice of 1 lemon

Salt and pepper to taste

Soak the 2/3 cup raw cashews for at least an hour before blending. Using a spiralizer, “spiralize” both zucchinis into long, slim “noodles” (see picture).  Place in large bowl. 

Boil ¼ cup water in a saucepan and add the cauliflower florets, along with the cut and peeled potato. Allow to boil for about 20 minutes, until both the potato and cauliflower are soft. Strain the cauliflower and potatoes and add them to a blender. Drain the cashews of their soaking water and add them to the blender, too. Then, add all other ingredients to the blender. Begin blending and add a little water or coconut milk as needed to create the consistency of a cream sauce. Pour sauce from blender into the large bowl of Zoodles; mix well and add your favorite veggies. Serve at room temperature or warm. ENJOY!


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