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In recent years, plant-based diets have surged in popularity, propelled by a growing awareness of health, environmental sustainability, and ethical considerations surrounding food choices. As more people seek to incorporate nutritious and wholesome ingredients into their meals, creative alternatives to traditional dishes have emerged, leading to a delightful fusion of flavors and textures. One such innovation is the use of zucchini noodles, or "zoodles," which serve as an excellent low-carb substitute for conventional pasta.

Creamy Zucchini Noodle Alfredo

Discover the delicious world of plant-based cooking with Zucchini Noodle Alfredo Delight, a creative twist on classic Alfredo. This recipe uses zucchini noodles as a low-carb alternative to pasta, combined with a creamy cashew-based sauce for a guilt-free indulgence. Packed with nutrients, it's perfect for health-conscious food lovers. Easy to make and customize, this dish is sure to impress at every meal while promoting a nutritious lifestyle. Dive into this culinary gem today!
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Ingredients
  

4 medium zucchini, spiralized into noodles

1 tablespoon olive oil

2 cloves garlic, minced

1 cup raw cashews (soaked in water for at least 2 hours, then drained)

1 cup unsweetened almond milk

1 tablespoon nutritional yeast

2 tablespoons lemon juice

Salt and black pepper to taste

1 teaspoon dried oregano

1/4 teaspoon nutmeg (optional)

Fresh parsley, chopped (for garnish)

Grated vegan parmesan cheese (optional, for serving)

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer, if you haven't done so already, spiralize the zucchini into noodles. Set them aside on a clean kitchen towel to absorb any excess moisture.

    Make the Alfredo Sauce: In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, salt, black pepper, oregano, and nutmeg (if using). Blend until smooth and creamy. You may need to scrape down the sides to ensure everything is well combined.

      Sauté the Garlic: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.

        Add the Zucchini Noodles: Increase the heat to medium-high. Add the zucchini noodles to the skillet with the sautéed garlic. Toss gently to coat the noodles in the oil and garlic.

          Combine with Alfredo Sauce: Reduce the heat to medium. Pour the creamy Alfredo sauce over the zucchini noodles, stirring gently to coat all the noodles evenly. Cook for 3-5 minutes, until the noodles are tender but still slightly firm (al dente).

            Serve: Divide the creamy zucchini noodle Alfredo into bowls. Garnish with fresh parsley and, if desired, a sprinkle of grated vegan parmesan cheese.

              Enjoy: Serve warm and enjoy this delightful plant-based version of classic Alfredo!

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings