Weeknight · 15–30 min

Zucchini Alfredo

Name: Zucchini Alfredo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ¼ cup raw cashews, or pumpkin seeds; 1 ¼ cups water, clean water, enough to boil the nuts plus extra for blending; ½ cup fresh dill; ¾ tsp fresh ginger, finely chopped, start smaller if unsure; 2 ½ large cloves garlic; 50 ml lemon juice; 50 ml lime juice; 1 tbsp maple syrup, plus more to round out sharpness; 4 cups zucchini, spiralized, about 2 to 2½ medium zucchinis; 1 ½ cups broccoli, florets, chopped, optional for more satiety; 1 ½ tbsp olive oil, optional; 1 tsp salt-free all-purpose seasoning blend, optional but recommended

A light take on Alfredo that swaps the heavy cream for a blended cashew or pumpkin seed sauce. Dill, ginger, garlic and citrus keep it bright, and the zucchini noodles stay tender.

JC Ortiz-Roman’s pick · mucusless diet healing system · 4 years, 11 months plant-based

@jc.ortiz.roman

Hands-on: 20 min
Hands-off: 10 min
Total: 30 min
Dishes: 4

9gprotein299cal30gcarbs19gfatper serving · $2.55

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Skillstove · blender

Method

1
Put the cashews in a small pot with enough water to cover them. Bring to a boil and cook until they are soft.
2
While the nuts cook, finely chop the ginger, peel the garlic and chop the dill. Juice the lemon and lime if you are using fresh ones, to get about 100 ml combined.
3
Drain the softened nuts through a strainer.
4
Add the nuts to the blender with the dill, ginger, garlic, lemon and lime juice, maple syrup, green salicornia salt and white salicornia salt. Add a splash of fresh water and blend until smooth and creamy.
5
Taste the sauce. Add a little more maple syrup if it feels too sharp, or a bit more water if it is too thick.
6
Spiralize the zucchini into noodles. Chop the broccoli florets and the jackfruit.
7
Heat the olive oil in a large pan over medium heat. Cook the broccoli and jackfruit with a sprinkle of the seasoning blend until the broccoli is bright green and tender-crisp.
8
Add the zucchini noodles and toss for 1 to 2 minutes, just until warmed through. Take the pan off the heat so they stay firm.
9
Pour in about half of the sauce and toss until everything is coated. Taste and add more sauce if you like.
10
Serve right away. Keep the rest of the sauce to spoon over a salad.

Good to know

Start with the smaller amount of ginger and add more once you have tasted the sauce.
Use pumpkin seeds instead of cashews for a nut-free version.
Add the zucchini at the very end, because it releases water if it cooks too long.
The ingredient list makes a full batch of sauce. Only about half goes on the pasta, and the rest is for your salad.