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My inspiration for this was raw mac n cheese. I guess the macaroni noodle part is hard to do with zucchini BUT this was super nom-alicious (yes, i just invented that word) nonetheless. Plus, the sauce was killer. Enjoy!

Zucchini Pasta With Creamy Cheese Sauce [Vegan]

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Ingredients You Need for Zucchini Pasta With Creamy Cheese Sauce [Vegan]

For the Pasta
  • 6 small zucchinis
  • 1/4 cup sun dried tomatoes, cut into strips
For the Sauce
  • 3 garlic cloves
  • 1/3 cup nut milk (may need more or less)
  • 3 dates
  • 1 teaspoon apple cider vinegar
  • handful fresh basil leaves
  • 2 tablespoons miso
  • handful of walnuts
  • 1/4 cup nutritional yeast (optional)
  • 2 tablespoons musatrd (optional)
  • fave spices & salt & pepper

How to Prepare Zucchini Pasta With Creamy Cheese Sauce [Vegan]

  1. To make the pasta: slice all the zukes on your mandoline or spiral slicer. Set in big bowl.
  2. To make the sauce: blend all the ingredients until smooth. See if you like it and if not, adjust accordingly. You want it to be pretty thick because it thins out once you add it to the noodles.
  3. Mix it in with the noodles and tomatoes and let them sit for 10 minutes or so. The flavor and texture will improve. Then...you know what to do. 
$2.99
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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

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  1. This tasted so far from cheese – even vegan cheese – I\’m not even sure why "cheese sauce" is part of the title. And since there was no specific type of miso called for, I used my dark miso, and essentially came out with a brown, vinegar-flavored dressing on zucchini. Disappointed.