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Homemade Creamy Vegan Alfredo Sauce with Zucchini photo

Creamy Vegan Alfredo Sauce with Zucchini

This Creamy Vegan Alfredo Sauce with Zucchini is a game-changer! Rich, velvety, and packed with nutritious ingredients, it's perfect for a comforting pasta dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 8 ounces pasta of your choice (gluten-free if desired)
  • 0.5 tablespoon kosher salt (divided)
  • 0.5 teaspoon kosher salt (divided)
  • 1 tablespoon vegan butter or oil
  • 2 zucchinis (divided)
  • 0.5 cup yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 teaspoon nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/3 cup hemp hearts or soaked raw cashews
  • 2/3 cup pasta water (see instructions)
  • black pepper (to taste)

Equipment

  • Large pot
  • Skillet
  • Blender or food processor
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Cooking Instructions:
  1. Step 1: Cook the Pasta
    Start by bringing a large pot of salted water to a boil. Add your pasta of choice and cook according to the package instructions until al dente. Reserve about 2/3 cup of the pasta water before draining the pasta.
  2. Step 2: Sauté the Vegetables
    While the pasta cooks, heat the vegan butter or oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for another minute until fragrant.
  3. Step 3: Prepare the Zucchini
    Chop one zucchini into small pieces and add it to the skillet. Sauté for about 5-6 minutes until the zucchini is tender. Slice the second zucchini into thin ribbons or half-moons for serving.
  4. Step 4: Blend the Sauce
    Transfer the cooked onion, garlic, and sautéed zucchini to a blender or food processor. Add the hemp hearts (or soaked cashews), nutritional yeast, fresh lemon juice, and 1/2 tablespoon of the reserved pasta water. Blend until smooth and creamy.
  5. Step 5: Combine Everything
    In the same skillet, combine the drained pasta, the creamy sauce, and the remaining zucchini ribbons. Toss everything together over low heat until well coated. Season with the remaining 1/2 teaspoon of kosher salt and black pepper to taste.
  6. Step 6: Serve and Enjoy!
    Spoon the creamy pasta onto plates and garnish with additional zucchini ribbons or fresh herbs if desired.

Notes

  • For a nut-free version, use hemp hearts instead of cashews.
  • Swap out zucchini for other vegetables like spinach or broccoli.
  • This sauce is perfect for meal prep and can be stored in the fridge for up to 3 days.