Just remember to eat a huge bowl of this stuff to be totally happy and full. A 1-zucchini dish just won’t do it for this one!

Cauliflower Zucchini Noodle Alfredo [Vegan, Gluten-Free, Grain-Free]








For the Pasta:

  • 4 very small or 2 medium zucchinis

For the Sauce:

  • 1/2 head of medium cauliflower or 2 and 1/2 cups steamed cauliflower
  • 1 cup of cashews soaked for at least 8 hours, rinsed and drained
  • 2 tablespoons lemon juice
  • 2 tablespoons chickpea miso
  • 1/2 teaspoon turmeric
  • A few pinches of black pepper
  • 4 teaspoons nutritional yeast
  • 2 teaspoons garlic powder
  • 4 teaspoons onion powder


For the Pasta:

  1. Use a Borner Box Grater or spiralizer to make noodles out of your zucchinis. If you don't have those gadgets, you can also use a regular potato peeler to make noodles by simply peeling the zucchinis - the peels are your noodles.

For the Sauce:

  1. Steam the cauliflower for about 20 minutes, or until soft.
  2. Place steamed cauliflower in a large bowl of cold water to cool.
  3. Blend all ingredients in a blender until smooth. Place the cauliflower first in the blender to make blending easier.
  4. Mix the noodles with the sauce, and garnish with extra black pepper, and some heirloom tomatoes and mixed greens if you like.

Nutritional Information

Per Serving: Calories: 415 | Carbs: 34 g | Fat: 27 g | Protein: 17 g | Sodium: 754 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.