Vegan “Fettuccini Alfredo”
Servings: 2 servings
Calories: 261kcal
Ingredients
- 2 medium zucchinis
- ½ cup raw cashews
- ½ cup water
- 1 garlic clove
- 1 tablespoon gluten-free miso paste
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Pinch of smoked paprika
- Salt and pepper , to taste
- Red pepper flakes , to garnish
Instructions
- Use a spiralizer to spiralize the zucchinis into noodles. Add the noodles to a large serving bowl and set aside.
- In a high-powered blender, add the remaining ingredients (except the red pepper flakes) in the order listed. Blend on high until smooth and creamy.
- If desired, transfer sauce to a small pan and cook on low until warm, 1-2 minutes. Pour the sauce over the noodles and toss to coat. Garnish with red pepper flakes.
Nutrition
Calories: 261kcal | Carbohydrates: 22g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Sodium: 368mg | Potassium: 904mg | Fiber: 5g | Sugar: 7g | Vitamin A: 401IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 4mg