Creamy Cashew Alfredo Zoodles – A Light, Comforting Weeknight Favorite

Creamy Cashew Alfredo Zoodles bring the cozy comfort of Alfredo pasta to your table without the heaviness. Zucchini noodles keep things light, while a silky cashew-based sauce gives you the rich, velvety texture you expect from a classic cream sauce. It’s simple to make, big on flavor, and weeknight-friendly.

You can serve it as a light main dish or add protein to make it more hearty. Either way, it’s satisfying, bright, and surprisingly luxurious.

Creamy Cashew Alfredo Zoodles – A Light, Comforting Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the cashew Alfredo sauce:
• 1 cup raw cashews, soaked (see notes below)
• 3/4 to 1 cup unsweetened almond milk or water (adjust for thickness)
• 2 tablespoons nutritional yeast (for a savory, “cheesy” flavor)
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced or grated
• 1 tablespoon olive oil or vegan butter
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)
• For the zoodles and add-ins:
• 4 medium zucchini, spiralized (about 6–7 cups)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 cup peas or sliced mushrooms (optional)
• Fresh parsley or basil, chopped, for garnish
• Lemon zest, to finish (optional)

Method

 

1. Soak the cashews. Place raw cashews in a bowl and cover with very hot water. Let them sit for 20–30 minutes, then drain. If you remember to soak them overnight, even better.
2. Spiralize the zucchini. Use a spiralizer or a julienne peeler. Spread the zoodles on a clean towel and lightly salt them. Let them sit for 10 minutes to release excess moisture, then pat dry. This helps prevent a watery sauce.
3. Sauté the garlic. In a small skillet, warm 1 tablespoon olive oil or vegan butter over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant, not browned. This mellows the garlic and adds depth to the sauce.
4. Blend the sauce. In a high-speed blender, combine soaked cashews, sautéed garlic, nutritional yeast, lemon juice, 3/4 cup almond milk (or water), salt, black pepper, and red pepper flakes if using. Blend until completely smooth. If it’s too thick, add more liquid a tablespoon at a time. Taste and adjust salt and lemon.
5. Warm the sauce gently. Pour the sauce back into a skillet over low heat. Stir for 2–3 minutes until warmed through. Avoid boiling; it can thicken too quickly. If it tightens up, thin with a splash more almond milk or water.
6. Cook the zoodles. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add the zucchini noodles and a pinch of salt. Toss for 2–3 minutes, just until slightly tender but still crisp. You want a little bite.
7. Combine and serve. Lower the heat. Add the warm cashew Alfredo to the zoodles and toss until coated. If using peas or mushrooms, stir them in now. Finish with chopped parsley or basil and a touch of lemon zest. Serve immediately while hot and glossy.

What Makes This Special

This recipe leans on soaked cashews to mimic the creaminess of traditional Alfredo without dairy. The sauce blends into something perfectly smooth and clings to the zoodles like a dream.

It’s also flexible: you can add mushrooms, peas, or grilled chicken if you want. The whole dish comes together quickly, especially if you spiralize the zucchini ahead of time. Best of all, the flavors are clean, comforting, and balanced with garlic, lemon, and a hint of nutty depth.

Ingredients

• For the cashew Alfredo sauce:
• 1 cup raw cashews, soaked (see notes below)
• 3/4 to 1 cup unsweetened almond milk or water (adjust for thickness)
• 2 tablespoons nutritional yeast (for a savory, “cheesy” flavor)
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced or grated
• 1 tablespoon olive oil or vegan butter
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)
• For the zoodles and add-ins:
• 4 medium zucchini, spiralized (about 6–7 cups)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 cup peas or sliced mushrooms (optional)
• Fresh parsley or basil, chopped, for garnish
• Lemon zest, to finish (optional)

Soaking note: For the creamiest sauce, soak cashews in hot water for 20–30 minutes or overnight in cool water.

Drain before blending.

Step-by-Step Instructions

1. Soak the cashews. Place raw cashews in a bowl and cover with very hot water. Let them sit for 20–30 minutes, then drain. If you remember to soak them overnight, even better.
2. Spiralize the zucchini. Use a spiralizer or a julienne peeler.

   Spread the zoodles on a clean towel and lightly salt them. Let them sit for 10 minutes to release excess moisture, then pat dry. This helps prevent a watery sauce.

3. Sauté the garlic. In a small skillet, warm 1 tablespoon olive oil or vegan butter over medium heat.

   Add the minced garlic and cook for 30–60 seconds until fragrant, not browned. This mellows the garlic and adds depth to the sauce.

4. Blend the sauce. In a high-speed blender, combine soaked cashews, sautéed garlic, nutritional yeast, lemon juice, 3/4 cup almond milk (or water), salt, black pepper, and red pepper flakes if using. Blend until completely smooth.

   If it’s too thick, add more liquid a tablespoon at a time. Taste and adjust salt and lemon.

5. Warm the sauce gently. Pour the sauce back into a skillet over low heat. Stir for 2–3 minutes until warmed through.

   Avoid boiling; it can thicken too quickly. If it tightens up, thin with a splash more almond milk or water.

6. Cook the zoodles. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add the zucchini noodles and a pinch of salt.

   Toss for 2–3 minutes, just until slightly tender but still crisp. You want a little bite.

7. Combine and serve. Lower the heat. Add the warm cashew Alfredo to the zoodles and toss until coated.

   If using peas or mushrooms, stir them in now. Finish with chopped parsley or basil and a touch of lemon zest. Serve immediately while hot and glossy.

Keeping It Fresh

Leftover zoodles soften quickly, so it’s best to store sauce and noodles separately.

Keep the cashew Alfredo in an airtight container in the fridge for up to 4 days. Zoodles can be stored raw, wrapped in paper towels to absorb moisture, for up to 2 days. Reheat the sauce gently on low heat with a splash of water to loosen it.

Toss with freshly sautéed zoodles for the best texture.

Why This is Good for You

Cashews bring healthy fats and a touch of plant protein, making the sauce creamy without dairy. Zucchini adds hydration, fiber, and vitamins with very few calories. Nutritional yeast adds B vitamins and a savory kick that stands in for cheese.

Compared to traditional Alfredo, this version is lighter on saturated fat while still being deeply satisfying. It’s a balanced, wholesome way to enjoy comfort food any night of the week.

Common Mistakes to Avoid

• Skipping the soak. Unsoaked cashews blend less smoothly and can leave the sauce gritty. Soak for creaminess.
• Overcooking the zoodles. Zucchini releases water fast.

  Cook them briefly for a tender-crisp bite and better texture.

• Not salting and drying. Salting the zoodles and patting them dry keeps your sauce from turning watery.
• Boiling the sauce. High heat can cause the sauce to thicken too much or separate. Warm it gently and thin as needed.
• Under-seasoning. Cashew sauces need enough salt, lemon, and pepper to brighten the flavor. Taste and tweak.

Variations You Can Try

• Garlic mushroom Alfredo: Sauté sliced cremini mushrooms with a pinch of salt until browned, then fold into the sauce.
• Lemon-pea spring version: Stir in warm peas and extra lemon zest for a fresh, sweet pop.
• Protein boost: Add grilled chicken, sautéed shrimp, or crispy tofu cubes to make it more filling.
• Herb-forward: Blend a handful of fresh basil or parsley into the sauce for a green, aromatic twist.
• Spicy spin: Add more red pepper flakes or a pinch of cayenne for gentle heat.
• Smoky flavor: A touch of smoked paprika or a spoon of miso can deepen the sauce and add umami.
• Half-and-half noodles: Mix zoodles with spaghetti or fettuccine for a lighter take that still feels traditional.

FAQ

Do I need a high-speed blender for the sauce?

A high-speed blender gives the smoothest result, but you can use a regular blender if you soak the cashews well and blend longer.

Scrape down the sides and keep blending until completely silky.

Can I make the sauce ahead?

Yes. Store it in the fridge for up to 4 days. It will thicken as it chills, so whisk in a little water or almond milk when reheating to bring it back to a pourable consistency.

What if I don’t have nutritional yeast?

You can omit it and still have a creamy, garlicky sauce.

For extra umami, add a teaspoon of white miso or a splash of soy sauce. If you’re not dairy-free, a bit of grated Parmesan works too.

How do I keep the zoodles from getting soggy?

Salt and blot them before cooking, and keep the sauté brief. Combine with sauce off the heat or over very low heat.

Serve immediately for the best texture.

Can I use frozen zucchini noodles?

You can, but they release more water. Cook them from frozen in a dry skillet to evaporate moisture, then add a little oil and season. Sauce at the end and serve right away.

What can I substitute for cashews?

Blanched almonds can work, though they’re less creamy.

Silken tofu is another option; it blends smoothly and is nut-free, but the flavor is milder, so adjust seasoning.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free. Always check labels on almond milk and nutritional yeast to be sure.

In Conclusion

Creamy Cashew Alfredo Zoodles deliver everything you love about Alfredo—silkiness, comfort, and a little indulgence—without feeling heavy. With a handful of pantry staples and fresh zucchini, you can make a restaurant-worthy dish in under 30 minutes.

Keep the method simple, season generously, and don’t overcook the noodles. It’s an easy, feel-good meal you’ll come back to again and again.