Swap out the gluten packed pasta for spiralized zucchini noodles, mixed with yummy cauliflower cashew alfredo sauce and veggies.


  •  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

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

Boil 1/4 cup water in a saucepan and add the cauliflower florets, along with one small potato (peeled). Allow to boil for about 20 minutes, until both the potato and cauliflower are soft. Strain out the cauliflower and potatoes and add them to a blender. Drain the cashews of their soaking water and add them to the blender too. Then, add all 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 the large bowl of Zoodles; mix well and add your favorite veggies. Serve at room temperature or warm.