Zoodles with Creamy Cashew Alfredo Sauce

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I have always loved alfredo sauce, and who could blame me? Something about all that cream and cheese is simply wonderful. However, after understanding SCD I realized what havoc it wreaks on the gut. Determined to remake my favorites in SCD compliance I have created this delightful creamy cashew alfredo. This sauce is just as decadent, savory, and creamy as its counterpart, and hard to believe it’s cream-free! The cashews and parmesan lend to the silky-smooth creaminess, while the onion, garlic, and broth add substance and umami. Parmesan is SCD legal, but should only be used on occasion. Remember to grate it yourself from a block to avoid added indigestible starch. While parm can’t be used every day, I assure you this sauce is worth the use! I chose to pair this alfredo with zucchini noodles and roasted tomato, but feel free to substitute whatever you like! Try adding some grilled chicken or fish to make this a more rounded meal. Bon Appetit!      

Zoodles with Creamy Cashew Alfredo Sauce

Serves 4
Prep: 30 min
Cooking: 45 min
Total: 1 hour 15 min
Beginner

Ingredients:

For the Zoodles: 

4-5 Large zucchinis, spiralized 

1 pint cherry tomatoes, halved 

2 Tbsp. Olive oil

¼ tsp. salt  

Black pepper, TT 

For the Cashew Alfredo: 

¾ cup cashews, soaked  

1 Tbsp. olive oil  

1 Onion, white, small dice 

4 cloves of garlic, minced 

½ cup broth, vegetable or chicken  

2 Tbsp. lemon juice, fresh

¼ cup parmesan, grated from block (plus more for serving) 

½ tsp. salt 

Black pepper, TT  

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 325°F.
  3. Halve cherry tomatoes and place in a small bowl.
  4. Season with one tablespoon of olive oil, salt, and pepper.
  5. Toss to evenly coat, spread out on a sheet tray.
  6. Bake for 10-12 minutes.
  7. While baking, get your spiralizer set up and ready with the standard blade attachment.
  8. Grab a large bowl to put the zoodles in.
  9. Cut the tops off of the zucchini, and one by one attach and make into noodles, set aside.
  10. Remove tomatoes from the oven to cool.
  11. Turn up the oven to 375°F. Add the remaining olive oil, salt, and pepper to the zoodles.
  12. Toss to evenly coat and turn out on a large sheet tray into a single layer.
  13. Bake for 15-18 minutes or until cooked through and lightly golden.
  14. While zoodles are baking make the cashew alfredo sauce.
  15. In a small bowl add cashews and enough boiling water to cover them. Let them soak for 12 minutes.
  16. While soaking, heat a medium pan on medium high heat.
  17. Add olive oil, onions, and garlic. Cook until beginning to become translucent and then add the broth.
  18. Continue to cook until all the liquid has absorbed and mostly evaporated.
  19. Set up your high-speed blender and add drained cashews, onion and garlic mixture, lemon juice, and parmesan.
  20. Blend on high until smooth. Taste, and adjust seasoning if needed.
  21. Now we are ready to plate. In a bowl add zoodles and some tomatoes. Pour sauce on top and mix with a fork. Grate more parmesan on top if desired, and enjoy! 

                                                                                                              

Nutrition Facts: (Cashew Alfredo Only ½ Cup Serving) 
Calories- 204
Carbs- 13.9 g
Fat- 14.7 g
Protein- 7.4 g Â