Avocado Alfredo with Zucchini Noodles

This healthy avocado alfredo is a twist on the classic but doesn't use any cheese or milk. To lighten things up even more we're using zucchini noodles!

Course Entree

Cuisine American

Keyword avocado alfredo, avocado sauce, spiralized zucchini, vegan alfredo, zoodles, zucchini noodles

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 8 minutes

Servings

Calories 191kcal

Ingredients

for the sauce

1 large avoado
1/4 cup nutritional yeast
Pinch of sea salt
Pinch of cracked pepper
1/2 teaspoon garlic powder
1 cup fresh basil
1/4 - 1/2 cup Almond Breeze Unsweetened Almondmilk depending on consistency

for the zoodles

4 medium zucchini
1 tablespoon olive oil
2 garlic cloves minced
1/2 teaspoon red pepper flakes

Instructions

Add all the sauce ingredients into a food processor, starting with just 1/4 cup of almondmilk. Process on high until smooth and creamy.
Depending on the size of your avocado, you might need to add more almondmilk. Add additional almondmilk 1 tablespoon at a time, until you reach the consistency of a soft pudding.
Prepare the zucchini noodles by first spiralizing them into long noodles. Then heat the oil in a large pan over medium heat. Add garlic and red pepper flakes and saute until fragrant, about 60 seconds. Add zucchini noodles and saute until just tender, about 2 - 3 minutes.
Transfer zucchini noodles to a bowl and top with sauce. Toss to with salad tongs until all the noodles are evenly coated.
Divide evenly among four dishes and serve!

Nutrition