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August 9, 2016

by Alyssa Rimmer

Zucchini Noodles with Vegan Lemon Cream Sauce

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This amazing vegan lemon cream sauce is the perfect topping to spiralized zucchini noodles. Simple to make, healthy and packed with plant-based protein!

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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.

Facebook logoTwitter logoPinterest logoVEGAN LEMON CREAM SAUCE -- made with a base of cashews, nutritional yeast and lemon!

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!

Facebook logoTwitter logoPinterest logoZucchini Noodles -- a healthy, low-carb alternative to pasta!

Facebook logoTwitter logoPinterest logoVEGAN LEMON CREAM SAUCE on top of spiralized zucchini noodles! A light and healthy dish that is burst with plant-based protein!

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.

Facebook logoTwitter logoPinterest logoZucchini Noodles with a Vegan Lemon Cream Sauce -- quick, easy, healthy and DELISH!

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

Facebook logoTwitter logoPinterest logoZucchini Noodles with a Vegan Lemon Cream Sauce -- quick, easy, healthy and DELISH!

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!

Facebook logoTwitter logoPinterest logoVEGAN LEMON CREAM SAUCE on top of spiralized zucchini noodles! A light and healthy dish that is burst with plant-based protein!

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.

Facebook logoTwitter logoPinterest logoVEGAN LEMON CREAM SAUCE on top of spiralized zucchini noodles! A light and healthy dish that is burst with plant-based protein!

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:

Facebook logoTwitter logoPinterest logoZucchini Noodles with a Vegan Lemon Cream Sauce

Zucchini Noodles with Vegan Lemon Cream Sauce

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.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 144kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logoZucchini Noodles with a Vegan Lemon Cream Sauce -- quick, easy, healthy and DELISH!
4.24 from 21 votes

Ingredients

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.

Notes

If you have a high powered blender, you can get away with soaking the cashews in hot water for 30 - 45 minutes.

Nutrition

Calories: 144kcal | Carbohydrates: 13g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 575mg | Fiber: 3g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 31.1mg | Calcium: 32mg | Iron: 1.9mg

 

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Delicious!! Your sauce is amazing!! I added in some Baby Bella mushrooms and some carrot zoodles. So yummy! Thank you!

  2. […] Click here for this recipe. […]

  3. 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.

  4. 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 🙂

  5. 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%

  6. 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.

  7. 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 🙂

  8. […] their fitness routine with work, family, and fun. One of the girls posted a picture of this recipe: Zucchini Noodles with Vegan Lemon Cream Sauce and I immediately found the recipe and pinned it to my Pinterest page to make as soon as […]

  9. […] noodles. Here is a dairy free ‘cheese’ sauce perfect for topping our zucchini noodles that  Simply Quinoa has created to tantalize our taste buds… […]

  10. 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

  11. 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

  12. 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!

  13. 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!

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