This recipe is a revelation…a way to indulge and feel great about it! True alfredo sauce is one of these foods that is pretty much on the “do not eat” list. But this recipe takes it to another level, fun, delicious, unique…oh and vegan, gluten free to boot! Do not fear however…it will KNOCK your socks (or tastebuds) off!
Zucchini Alfredo Pasta
4-5 large zucchini, ends trimmed- (about 2-1/2 pounds)
1 teaspoon salt
1/2 cup raw cashews, soaked 4+ hours
Core of 1 grated zucchini
3 large cloves garlic
3 Tablespoons nutritional yeast*
2 Tablespoons olive oil
1 Tablespoon reserved liquid from zucchini
1+ Tablespoons lemon juice
1 Tablespoon mellow white miso paste
Salt to taste
Pinch of nutmeg
Makes 4 servings
Trim the ends of the zucchini and then julienne lengthwise on a mandolin or with a julienne peeler as far as you can go. Save the core of 1 zucchini for the sauce, and the rest for another use such as a stir fry.
Place the shredded zucchini into a bowl with the salt and toss well. Set it aside for 20+ minutes to allow the salt to draw out the liquid out of the zucchini. When you can see liquid released at the bottom of the bowl: use a clean lint-free kitchen towel or cheesecloth to squeeze the zucchini and remove excess liquid. Squeeze into a small bowl and reserve.
Drain the cashews and place in the blender. Add the remaining ingredients for the sauce and blend well. Taste and adjust salt if necessary.
Place the zucchini ribbons in a large sauté pan and heat gently over medium heat, heating it through but not cooking. Add the sauce, lightly salt and toss well. Pile onto a large platter or plate individually and top with a little drizzle of olive oil and some chopped basil or parsley if desired.
Tips & Notes~
Watch our Mandolin 101 video for a full demo on how to use one of my favorite kitchen tools!
This sauce also works well over whole wheat or quinoa pasta and veggies such as broccoli and cauliflower.
If you do not have the yeast you can use parmesan cheese but it will not be vegan and you will need to use less salt to season.
*Nutritional Yeast is the byproduct of the molasses brewing process. It is high in all sorts of B vitamins and has a “cheesy”flavor. You can find in heath food stores usually in the bulk section or near the spices. This is complexity different than regular yeast and is not interchangeable. You can however use brewers yeast if you cannot find but it is not gluten free.
**Miso paste is available in many grocery stores in the refrigerated section. There is white, yellow, brown and red miso. “Mellow white” or “sweet white” will be the most mild. You can however use any kind for this recipe but you may need to decrease the amount a bit if you are using a stronger one.
Love the video and I believe that it distinguishes you from other chefs and what they bring to television. We met at Diego’s–I attended with my son Blake and I bought a chain from you. Going to try some of your recipes for an upcoming family reunion. Good Luck on all of your endeavors!
Hi Pam! How are you both doing? So nice to “see” you here, thank you for reading and let me know if you have any questions about the recipes. xoxox