This is a sponsored conversation written by me on behalf of DanoneWave. The opinions and text are all mine.
When I was younger and pasta was just pasta, I used to love fettuccine alfredo. So long it was creamy, buttery, and delicious, it had my name all over it. Fast forward to current times where eating a good old fashioned noodle is treachery and having a pasta sauce made out of actual cream and butter is a prohibition, I created a recipe for Vegan & Flour Free Zucchini Pasta Alfredo. That’s right. No flour, no gluten, no noodles, no sugar, no milk, no cream, no butter, and definitely no carbs. I’m half making fun of the way the nutrition world works these days, and half buying into it.
I can’t decide which is the better half. Moving on.
I’ve found that there are two ways to make a cream sauce, like alfredo sauce, vegan and dairy free. You must do two things.
- Add cauliflower to reach a creamy consistency
- Substitute dairy milk for unsweetened almondmilk
It makes a big difference what brand of almond milk you decide to go with. I used Silk Unsweetened Almondmilk and found it to have the best consistency and flavor! You can also use So Delicious Dairy Free Almondmilk as an alternative. Plus, it was at Target where I bought the rest of my ingredients so it made the shopping process seamless. If you download and use the Target App, you can get 10-15% off of most Silk and So Delicious products. These are great if you’re primarily plant based or just love experimenting with dairy alternatives.
You’re going to need the basics for this recipe: a blender and a saute pan. If possible, I recommend buying zucchini noodles pre-spiralized to save yourself the time and mess. However, if you’re that much of a balaboosta and feel like spiralizing zucchini, then be my guest!
- 1 clove garlic, minced
- 1 tsp olive oil
- ¾ cup Silk Unsweetened Almondmilk
- 1 cup cauliflower, chopped
- salt and pepper, to taste
- 1 Tbsp nutritional yeast
- ½ Tbsp lemon juice
- 2 medium zucchinis, spiralized
- In a saute pan, cook olive oil and minced garlic until golden brown, about 3-4 minutes.
- Add Silk Unsweetened Almondmilk and bring to a boil. Once boiling, add chopped cauliflower and cook until soft, about 7 minutes. Season with salt and pepper.
- Transfer sauce to a blender and add nutritional yeast and lemon juice. Blend until smooth.
- Once sauce is prepared, pour back in saucepan and add in zucchini noodles.
- If you don't like raw zucchini noodles, then cook over medium heat for 3-5 minutes.