This amazing vegan lemon cream sauce is the perfect topping to spiralized zucchini noodles. Simple to make, healthy and packed with plant-based protein!
I'm so glad we're on the same page with zucchini noodles. You guys have been loving all the spiralized recipes I've been posting and seeing that we're still in the height of zucchini season I figured, let's keep rollin' with this trend.
We've gone the traditional route with classic Pesto Zucchini Noodles as well as Avocado Pesto Zucchini Noodles, but as much as I adore my pesto, I think we need to shake things up. So today we're going with a decadent cheese sauce that just happens to be vegan!
It's taken me a long time to get a “cheese” sauce that I was truly happy with, so I'm super excited to be sharing this with you today. And surprisingly, this vegan lemon cream sauce doesn't use very many ingredients and it's a cinch to whip up.
The base is soaked cashews which, when blended with liquid, turn into this incredible, thick, fluffy, luxurious cream texture. It's almost hard to believe that you don't need the actual cream.
With that as our base, we can start to have some fun with the flavor.
The cheesiness in this vegan cream sauce is from nutritional yeast. I won't go into all the details about nutritional yeast because I talked about that in my Everyday Vegan Pesto post, so if you're interested in learning more about the nutritional benefits, where you can find it and what it actually is, check out that post 🙂
Just know that for this recipe, the nutritional yeast is making this sauce taste like a cheese sauce without adding in real cheese!
Of course, since this is a vegan lemon cream sauce, we've got to have lemon. We're doing a whole 3 tablespoons of lemon juice, with the option to adding in some zest if you want it even more lemony. And because the lemon flavor is so key to this recipe, I definitely recommend that you use fresh squeezed and not the kind you buy in the bottle. The taste will just not be as authentic.
The only strange-ish ingredient that we have in this sauce is miso paste.
You've probably seen me use miso paste before (I especially like to add it to dressings), and you guys often ask how you can replace it since it isn't something most people stock in their fridge. But in this recipe, I think it's a fairly critical ingredient because it adds an umami flavor that is hard to replicate.
But if you're still on the fence about miso, here are a few things to consider:
- it lasts practically forever in the fridge, so even if you just use it occasionally, it likely won't go to waste
- if soy is an allergen for you, there are chickpea versions which taste equally as good
- it's fermented so it has good bacteria for your gut
- it's a great source of vitamins + minerals like iron, calcium, potassium, B vitamins, as well as plant-based protein
- a little goes a long way, so you only need to buy a little tub which will be more cost-effective if you're new to using it in your cooking
To round out the rest of the flavor, we're adding in some tahini for a little nuttiness, fresh garlic, smoked paprika, nutmeg, salt, and pepper. And then you just blend everything up with some water and you're done!
You guys know I love eating my zucchini noodles raw, mostly for the crunch, so I chose to serve this sauce over freshly spiralized zucchini noodles. But this sauce actually goes with everything.
I used it in a pasta primavera last week, have put it over sweet potato noodles and even sauteed some zucchini noodles with the cream sauce. Every time I eat it, it blows me away. It's that good. It's a sauce I know I'll keep coming back to over and over again, and once you taste it, I think you'll see why. A versatile cream sauce that's healthy, not full of junk and tastes really damn delicious.
Your turn…
What is your favorite type of pasta sauce? I'm thinking I'll share a few more zucchini noodle recipes before the end of summer, so let me know some of your faves in the comments below!
xo Alyssa
More Healthy Zucchini Noodle Recipes:
- Ginger-Scallion Egg Drop Zucchini Noodle Soup
- Garlic Sesame Zucchini Noodles
- Avocado Alfredo with Zucchini Noodles
- Raw Avocado Pesto Zucchini Noodles
- Pad Thai Zucchini Noodle + Quinoa Salad
Zucchini Noodles with Vegan Lemon Cream Sauce
Ingredients
- 1/2 cup raw cashews soaked at least 2 hours
- 1/3 cup nutritional yeast
- 2 garlic cloves
- 3 tablespoons fresh lemon juice
- 1 teaspoon miso paste
- 1 teaspoon tahini
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/3 cup - 1/2 cup filtered water
- 3 - 4 medium zucchinis
Instructions
- Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just 1/3 cup of water.
- Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable.
- Spiralize the zucchini and add them to a large bowl. Pour sauce over noodles and toss to combine.
- Serve immediately with fresh cracked pepper, chili flakes and chopped herbs if desired.
Video
Notes
Nutrition
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This looks amazing! Definitely trying this!!
Thanks girlfriend! Would love to hear how you like it 🙂
Love love love everything about this! I seriously need to get my hands on a spiralizer so I can make zucchini noodles! Just shared the video on my fb page!
Sounds wonderful……is it eaten cold? Not sure that my family would cope with cold sauce!
I ate it cold, but you could certainly warm it up! Or serve the sauce over traditional pasta 🙂
its nice to slightly warm over a double boiler ..and if u salt lightly the zucchini .. and drain ,,off liquid … they get real soft!!!
tHis sounds DELICIOUS !!!!! Cant wait to make it!!!’
Thank uuuu!
Thanks for the tips, I’ll def try that!
Hi!
Is there a certain kind of miso paste you use? I know there’s a couple different miso’s out there.
Thank so much!
Andrea
Honestly, it doesn’t really matter 🙂 I personally like white chickpea miso the best though!
Where can I find white chickpea miso? My roommate is VERY allergic to soy.
I bet you can find it at a natural grocery store!
I tried it and it is so delicious! I always salt the raw zucchini and wait for about 10-20min so the water drains out and there are softer, without te need for addit cooking. So for summer dishes they are very fresh
That’s a great idea!! Definitely going to try that next time I make zoodles 🙂 Glad you enjoyed the sauce! xo
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Is there any sub for cashews? Im on low FODMAP diet and cashews are not permitted. It looks delicious and love zucchini noodles!
You could try macadamia nuts I think!
Loved this idea! Hey, I’ve got a great recipe to go with Zucchini Noodles and its Cajun Shrimp with Zucchini Noodles. Hope you can check it out over here
http://audreyforyou.blogspot.com.au/2016/09/recipe-cajun-shrimp-with-zucchini-noodles.html
This is delicious! I served it with baked unseasoned salmon, and sautéed kale!
Yum, sounds delicious!
Looks amazing! How do you think this recipe would hold up without the nutritional yeast? It’s an allergen for my hubby.
Thanks!
Can you have dairy? If so, you can swap with parmesan! I think it would be okay, but the flavor definitely won’t be as cheesy 🙂
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This was the best vegan cheese sauce I have add yet! I served it warm with pasta and cooked some shrimp and veggies in white whine and mixed it all together. SO GOOD! Thanks for the recipe.
Yay!! So happy you enjoyed it 🙂 xx
This recipe is wonderful!!!! I’m definitely putting this in rotation. I’m trying to eat about 60% raw. If every raw dish was this good, I would go 100%
YAYY!!!!
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Man this looks good! I always come across the same problem..I have a bad tree nut allergy…and most vegan creamy sauces all have a nut base… 🙁 Do you think I could get away with just using a coconut milk or something? I know it probably wouldn’t be as creamy/thick but it disrupt the consistency in any other way?
Thanks 🙂
I think you could actually use tahini if that works for you! I’d say at least 1/4 cup of tahini, maybe more depending on the texture you’re getting 🙂
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I just made this because it’s (largely) compliant with the Whole 30 diet, and I love it! I’ll definitely continue to make it once I’m done with the diet. I just had it with butternut squash “noodles” and it was fabulous.
Yay!!! And the butternut squash noodles sound absolutely fantastic!
This looks amazing! I’m wondering how long this sauce will store in the fridge?
At least a week!
Thanks!
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Never think that this vegan cream cheese does exist. I’m so in love with this vegan recipe!
Hooray!! thank you 🙂
i made the lemon cashew sauce and mixed it with jasmine rice..imagine risotto consistency. my 9 year old twins loved it!
Sounds absolutely incredible! I’m definitely going to give that a try 🙂 maybe mix in some mushrooms too! YUM!
Delicious!! Your sauce is amazing!! I added in some Baby Bella mushrooms and some carrot zoodles. So yummy! Thank you!
I’m so glad!! And the addition of mushroom sounds incredible!
Seems I am late to the party but made the sauce for lunch today with a mix of Spaghetti and zoodles (I need carbs to feel full) plus left over roasted butternut squash and some frozen peas, was absolutely lovely. Such a healthy yet hearty and fresh lockdown lunch!
This sauce is amazing. What’s even mmore amazing is my husband loved it! I’ve missed Alfredo sauce and now I can have it again.