Creamy Carrot Noodles With Cashew Alfredo
Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen!
Come to me baby!
Noodles that is.
I’m talking to the noodles.
Don’t all normal sane human beings talk to their food?
Ah, okay.. just me.
Well, this is awkward.
have you tried carrot noodles?
But seriously!
Noodles you guys.
Gorgeous ultra-creamy carrot noodles with amazing dairy free cashew cheese sauce- you need this.
Bad.
It’s an addiction, and I doubt it will stop anytime soon.
It’s just too good- gotta go with it! If you haven’t tried carrot noodles, now is your time.
I’m in love with these!
They are so flavorful, satisfying, go perfectly with any noodle recipe, and serve as a stellar regular noodle replacement.
Another favorite way I use these carrot noodles is in this whole30 chicken lo mein noodle recipe.
I’ve been doing some major house cleaning out this week- getting things all situated, out with the old kinda thing.
I’m a hardcore minimalist at heart, so anything I haven’t used in the last month or that I just don’t looove- it goes.
This is the reason my wardrobe consists of approximately five pairs of pants, the same for tees, tops, and jackets.
I think I like to spend my time of food and being outside… hehe.
Anyway, all that cleaning out left me with some serious noodle cravings, so into the kitchen for these creamy alfredo noodles of my dreams!
*Pro tip: leftovers can be stored in the freezer and reheated later. If you are meal prepping, blend the sauce and freeze in a zip lock bag, then when it’s time to eat- reheat the sauce and cook the noodles as directed in recipe notes. Boom! Dinner in minutes… a fantastic, yummy, creamy alfredo noodle dinner in minutes!
More like this:
- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
| Info |
| Cook Time | 10 minutes |
| Prep Time | 10 minutes |
| Servings |
servings
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If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Rate this recipe!
Recipe Notes
If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash. |
Ingredients
Sauce
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- Puree all ingredients for the sauce together in food processor or high powered blender for 3-5 minutes until completely smooth.
- Place carrot noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook noodles in a skillet on the stovetop, but I have found convection baking carrot noodles turns out perfect results every time and eliminates excess water. I get carrot noodles from Trader Joe's. You can also use sweet potato noodles or any other vegetable noodle.
- Once noodles are cooked, serve with alfredo sauce, top with fresh chopped basil (optional), and serve! Leftovers can be stored in the freezer and reheated later- if you are meal prepping, blend sauce and freeze separate, do not cook noodles until you are prepared to eat them.
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Nutrition Facts
Creamy Carrot Noodles With Cashew Alfredo
Amount Per Serving
Calories 393
Calories from Fat 225
% Daily Value*
Total Fat 25g
38%
Saturated Fat 11g
55%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 265mg
11%
Potassium 12mg
0%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
12%
Sugars 4g
Protein 12g
24%
Vitamin A
200%
Vitamin C
18%
Calcium
7%
Iron
18%
* Percent Daily Values are based on a 2000 calorie diet.
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29Comments
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This sounds so delish going to even try on my grand kids will let you know. Hubby will love.
Hi Kaylie! Thank you for sharing all these amazing recipes! We haven’t tried this one yet but LOVED the carrot noodle lo Mein. When you bake the carrot noodles do you just pop them in frozen? Or do you do any defrosting? Thanks!
Hi Samantha, yup! I just pop them in frozen, works great!!
What could you sub for the cashews? Due to an allergy. Thanks.
Hi Julia, I haven’t subbed anything for cashews yet- maybe full fat coconut cream?
I just want to slip in here and give a couple of suggestions as well as one do-not.
Here are my suggestions. The first one is to try white beans, like cannellini or navy. I think they’d work marvelously! Do you have to stay away from ALL nuts? How about pine nuts (I know they’re very expensive, but I bet they’d be delish and they’re seeds, not nuts)
Here’s the do-not: I subbed sunflower butter for cashews and I do NOT recommend it. Luckily I do not have a cashew allergy, so I did try the original and it was much much better. I’m sorry that I don’t have anything useful for you, but I thought I’d at least let you know what I know does not work…
I went to Trader Joes website and did a search for carrot noodles because I’m pretty sure I couldn’t make those myself and I came empty, no such thing! This looks awesome if I could only find carrot noodles!
Hi Sharon, you can make carrot noodles at home as well using a spiralizer. If you don’t want to do carrot noodles you can replace them with any other noodle or vegetable noodle- zucchini, sweet potato, spaghetti squash. 🙂
Lovely. The carrot is too difficult to spiralise (arthritus):but I now half cook big carrots and then I spiralise.
So I alternate between zucchini and beet too.
I just made this and it was delicious! It was so easy to make. I’m a vegetarian, though my husband eats meat. He was so impressed with this recipe. We will definitely make this again!
Great to hear Ro!
Hi, can I make the sauce without the yeast? How would it change the recipe?
Yes, you could make the sauce without nutritional yeast- it will change the flavor, but it should still work… you may need to add extra spices like garlic to enhance the flavor.
Hello! Do you soak the cashews or just blend them as is
Hi Regan, I just blend them! 🙂 So quick and easy and smooth.
My husband loved this meal! Next time, I will reduce the amount of nutritional yeast and add more basil, tomatoes, and crushed red peppper. I do not particularly care for the pungent flavor of the nutritional yeast, otherwise, I enjoyed the thick and creamy texture of the sauce and noodle carrots. I particularly appreciate the quick prep and light feeling after the healthy meal!
Glad you enjoyed it Gretchen!
Julia, try replacing the cashews with cauliflower. I can’t eat cauliflower so I haven’t tried it but When searching for this recipe I came across the cauliflower sauce recipe.
Do you just add the sauce to the cooked noodles or do you heat the sauce first? I did it by the recipe and it tastes awesome but just wanted to check.
Hi Andrea, I usually just pour the sauce over the hot noodles. 🙂 You can do either way though.
This, along with one other website, has made my whole30…dare I say…easy! This meal was so delish and the sauce was perfect on my roasted veggies the next day. Thanks for the creative food that’s as beautiful tasting as it looks!
Thank you Heather!
This was my first time having carrot noodles and they were goood. My sauce didn’t really thicken up (I only added 8T of broth too) but it was delicious nonetheless. Next time I’m going to mix in some roasted grape tomatoes. Mmmm. Definitely will make this again!
Is there a benefit to using the whole fat coconut milk vs. the lite?
Hi Valerie, the full fat coconut milk makes this dish creamy and thickens the sauce.
Got it! Thanks! Just made it and it’s delish! Took some effort to break up the Trader Joes carrot noodles since they are a frozen brick but it was super easy overall! I’m newly paleo and I’m loving all of your recipes!
Thanks Valerie! I usually just throw the whole frozen noodle brick in the toaster and let it thaw. 🙂 Super easy, yay!
This looks like it will be the perfect recipe to follow for my idea of a pink doodle dish to celebrate Valentine’s Day at a play group that I cook for! Have you tried this with spiralized beets? I’m thinking adding this yummy looking sauce to some of those will make for a fun pink lunch!
Hi Hannah, I love your idea- that sounds like a great way to celebrate! I haven’t tried that before, but it should work!