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:
Creamy Carrot Noodles With Cashew Alfredo
Ingredients
- 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
Instructions
- 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.
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.