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Zucchini Pasta with Cashew Butter Alfredo Recipe

Zucchini Pasta with Cashew Butter Alfredo

Ingredient List

2 lbs zucchini, washed and ends removed
1 cup cashew butter
1/4 cup cashew milk
3 oven roasted garlic cloves **
1/4 cup chopped white onion
1/4 cup freshly grated parmesan cheese or nutritional yeast (dairy free)
1/4 tsp Pepper
1 tbsp Extra Virgin Olive oil
Sea Salt
1 tbsp or more to taste freshly squeezed lemon juice


Using a vegetable spiralizer,  prepare uncooked zucchini into long spirals.   Set aside.

In a food processor or blender, combine cashew butter, cashew milk, roasted garlic, onion, pepper, salt, lemon juice and parmesan until thick and creamy.

In medium sauté pan, heat oil.  Add zucchini, salt and pepper to taste and sauté for about 5-7 minutes.  You do not want to overcook.  Remove from heat and drain any excess water.

Mix with sauce and top with Parmesan cheese if desired.  Serve.

**To make roasted garlic, cut off the top of the bulb and add about 1 tsp of extra virgin olive oil.  Wrap tightly in foil and place in a 375 degree preheated oven for about 45 minutes.

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