My Empowered Heart

Creamy Vegan Garlic Alfredo Sauce With Zoodles

Creamy Vegan Garlic Alfredo Sauce With Zoodles

This creamy Alfredo sauce tastes so rich and indulgent, but is super healthy. It’s made with real food ingredients: coconut milk, fresh parsley, sea salt, garlic powder, roasted almonds, arrowroot powder, lime, olive oil, and roasted garlic cloves. It pairs perfectly with zoodles and @jovialfoods Spaghetti. It’s so good, you’ll have to go for seconds!:)


1 cup canned coconut milk, full-fat

2 tbsp fresh parsley, finely chopped (for garnishing)

¼ tsp sea salt, to taste 

¼ tsp garlic powder, to taste 

2 tbsp roasted and salted almonds + drizzle of olive oil and water (blender in food processor)

1 tsp arrowroot powder 

Little squeeze of lime 

3-4 roasted garlic cloves (with olive oil and sea salt)


2-3 zucchinis, spiralized

1 tsp  ghee


Blend sauce ingredients in blender (minus arrowroot and parsley )

Add blended sauce to a pan on medium heat. Stir frequently. 

Cook for about 7-8 minutes, or until desired thickness. Taste for salt and garlic powder, and add more if necessary. I added a couple of sprinkles of salt.

In a cup, add 1 tbsp arrowroot powder. Add 1 tsp of sauce to the cup and mix. Repeat this a few times, until the arrowroot has dissolved. Add this mixture back to the pan, and continue to cook for a few minutes. Turn off heat.

In another pan, heat the ghee on medium heat, then add the doodles. Cook for 8-10 minutes.

Serve zoodles with Alfredo sauce, and top with fresh parsley and ground pink peppercorns.

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