Craving a creamy vegan alfredo sauce? This sauce will help satisfy ALL your creamy cravings without the mucus causing effects inflicted by dairy (not to mention bloating, inflammation, skin problems, digestive issues and weakening of the immune system).
This recipe utilizes zucchini noodles, acting as a wonderful, healthy alternative to wheat-based noodles. It may seem a little weird at first to use zucchini as noodles, however, they actually have a very similar texture to cooked pasta! You can even modify this recipe and add some shittake mushrooms to make a mushroom-based alfredo sauce!
1 zucchini, peeled
1/2 cup soaked cashews (or pine nuts - if you are allergic to nuts, use seeds like sunflower or hemp seeds)
4 large fresh basil leaves (or 1 tsp. dried)
1 tbsp. fresh oregano (or 1 tsp. dried)
1 leaf sage
1 large clove garlic
1 tbsp. freshly squeezed lemon juice
ground pepper to taste
Blend the sauce ingredients in a high speed blender until well incorporated. For the noodles, use a spiralizer to turn the zucchini into noodles, or use a vegetable peeler to make zucchini ribbons! Pour the sauce over the noodles, and garnish with a couple sprigs of parsley. Enjoy!