Eating carbs at dinner can also keep you awake! Swap out the pasta for spiralized zucchini noodles, mixed with yummy cauliflower cashew alfredo sauce and veggies.

Prep: Soak 2/3 cup cashews for at least an hour before blending. Using a spiralizer, “spiralize” each zucchini into long slim noodles. (see image) Place in a large bowl.


  • 2 zucchini, peeled
  • 2 cups cauliflower florets
  • 1 small potato, peeled
  • 2 cups cauliflower florets
  • 2/3 cup raw cashews
  • 1 cup unsweetened non-dairy milk
  •  2-3 TBSP nutritional yeast
  • 1+ tsp garlic powder
  • Juice of 1 lemon
  • Salt and pepper to taste


Boil 1/4 cup water in a saucepan and add the cauliflower florets, along with one small peeled potato. Allow boiling for 20 minutes, until both the potoato and cauliflower are soft. Strain out cauliflower and potatoes and to the blender. Drain the cashews of their water and add them to the blender as well. Add other ingredients to the blender. Begin blending and add a little water as needed to create the consistency of a cream sauce. Pour sauce from blender into a large bowl of noodles, mix well and add your favorite veggies. serve at room temperature or warm. Enjoy!