Zoodles Alfredo

By: Deborah Waddell

Cook Time: 20 minutes
Yield: 4 servings

Ingredients:

• 3 cups of cauliflower broken into flowerets’
• 1.5 cups of unsweetened, low fat almond milk
• 1 TBSP of tahini
• 1/4 – 1/2 cup of white beans (northern or cannellini)
• 2 cloves of garlic
• 1/2 cup Nutritional Yeast
• Juice of one lemon
• Herbamare or Salt & Pepper to taste
• 4 medium to large zucchini

Directions:

1. Break up the cauliflower into medium size pieces and place in a large sauce pan.
2. Add the milk alternative, Tahini, beans, nutritional yeast, and garlic and lemon juice with the Herbamare or S&P.
3. Bring to a slight boil and then simmer until the cauliflower is tender (approx. 15-20 minutes)
4. While the Alfredo sauce is cooking, using a spiralizer, make your zoodles by spiralizing the zucchini. 
5. When the cauliflower is tender, carefully place the hot mixture into a blender and blend until smooth and creamy.  This sauce will thicken as it sits so feel free to thin it with more almond milk or water.  Also adjust the seasonings to your liking. 

Notes:This is also great over Brown Rice Pasta, Bean Pasta or Whole Wheat Pasta!