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Zucchini Cashew Alfredo
Print Recipe
A creamy gluten- and grain-free, potentially vegan alfredo!
Servings Prep Time
2 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 30 minutes
Cook Time
10 minutes
Zucchini Cashew Alfredo
Print Recipe
A creamy gluten- and grain-free, potentially vegan alfredo!
Servings Prep Time
2 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 30 minutes
Cook Time
10 minutes
Ingredients
  • 1/2 c cashews (raw)
  • 1 large clove garlic, minced
  • 3 T water
  • 2 T olive oil
  • 1/2 tsp salt
  • water (to cover the cashews)
  • 8 c spiralized zucchini (4 small zukes?)
  • 2 c leftover veggies and/or other protein (add as much as you want!)
  • 1/4 c water or stock
Servings:
Instructions
  1. Cover the cashews with water and soak them for 2-3 hours.
  2. Drain the cashews and place them in a highspeed blender.
  3. Add the garlic, water, olive oil, and sald to the blender and blend until smooth, using the blender plunger to help the ingredients come together.
  4. Add your leftover veggies, shrimp, or other meat with the water or stock to a skillet to warm up.
  5. When warm, add the spiralized zucchini and stir a few minutes until it warms and softens.
  6. Add the cashew alfredo sauce, stirring it in until warm, and serve!
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