Vegan Cauliflower Alfredo with Spiralized Veggie “Noodles”
This recipe is 90% raw, cool and refreshing. The veggie noodles, made out of zucchini and squash, are made with a Spiralizer. They're not too expensive (find them on Amazon for $10-$30) and they are a great way to lighten up your pasta dishes this Summer. If you don't have one, just use a vegetable peeler, maybe even one with a julienne feature, to slice them very thinly.
A note on the sauce: especially if you don't have a high-speed blender, such as a Vitamix, make sure to soak the cashews for a couple hours before you start cooking.
Using your tool of preference, shred your veggies into ribbons.
Steam the cauliflower in a large pot with a lid. Skip this step if using frozen.
Meanwhile, put soaked cashews, water, miso (great to keep in the fridge), apple cider vinegar, nutritional yeast, dijon, tahini and black pepper in the blender. Add the steamed cauliflower and blend until smooth.
Chill the sauce in the freezer for 30 minutes, in the fridge for a couple hours or serve hot. It's up to you!
Pour over the zucchini, squash and kohlrabi. Top with black pepper, basil, thyme and crushed red pepper.
Thanks to Erin Huber & Adam Rosen for this one!
Ingredients
Directions
Using your tool of preference, shred your veggies into ribbons.
Steam the cauliflower in a large pot with a lid. Skip this step if using frozen.
Meanwhile, put soaked cashews, water, miso (great to keep in the fridge), apple cider vinegar, nutritional yeast, dijon, tahini and black pepper in the blender. Add the steamed cauliflower and blend until smooth.
Chill the sauce in the freezer for 30 minutes, in the fridge for a couple hours or serve hot. It's up to you!
Pour over the zucchini, squash and kohlrabi. Top with black pepper, basil, thyme and crushed red pepper.