This Vegan Zucchini Noodles Recipe with Alfredo Sauce is the perfect meal for when you're craving something naughty but want to be nice. This delicious dinner is not only healthy, filling AND gluten-free, but also takes just about 20 minutes to get on the table. You're welcome!

This decadent vegan alfredo sauce is a dead ringer for your favorite pasta dish. While it might taste sinful, it's actually quite healthy! When you pair it with zoodles instead of carb-y fettuccine, this Italian-inspired supper is downright angelic.
Let me just start by saying I'm a pasta freak. I LOVE me some pasta. You name it, I want it: Thai Basil Noodles, Lemon One Pot Pasta, Healthy Ramen Noodles, & Spicy Sesame Noodles are all in my flavor wheelhouse.
That said, every once in a while I like to switch things up and sub in some zucchini noodles (aka zoodles) for regular pasta to curb my cravings while sneaking in a little extra nutrition.
Before my plant-based days, pasta alfredo was one of my favorite things to eat, but it always left me feeling weighed down. Luckily, I came up with this vegan version that is just as tasty and unctuous as the restaurant version, but it's made without any gluten or dairy!
The other night I made this vegan zucchini pasta alfredo, and it was so good I just HAD to share it with you. Not only do the zoodles hit the mark in the twirl and texture departments, they also pair beautifully with this creamy, dreamy sauce.
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Low Carb Zucchini "Pasta"
Zucchini noodles, also affectionately known as "zoodles," are one of the best inventions of the 21st century if you ask me. Made from just one ingredient - zucchini - these long strands of veggies do an excellent job of acting like pasta.
You can eat them raw or sauté them before use, and the mild flavor of the squash pairs well with just about everything. I use zoodles for making "spaghetti" with marinara & vegan meatballs, pad thai, or this creamy pasta dish.
This vegan zucchini noodles recipe is a great option for days when I've already had my fair share of refined carbs, or on those days when my body is craving something raw and veggie-centric.
They're also naturally gluten-free and so easy to make with my spiralizer that I sometimes prefer them to gluten-free packaged noodles.
Nutrition-wise, zucchini is high in vitamin C, contains vitamin B-6 and potassium, and also will give you a nice dose of fiber. If you're looking for even more reasons to love zoodles, check out these other health benefits of zucchini.
What's in this dish?
For my alfredo sauce recipe, I used a base of cashews to give it a velvety texture. I also wanted to keep this a very quick sauce, so I used mostly pantry staples for flavor. In just about 5 minutes of active time, you'll have creamy, delicious, and healthy creamy sauce!
Garlic powder, onion powder, and nutritional yeast lend a ton of seasoning and are all completely shelf-stable. The cheesy tang is thanks to some miso and lemon juice.
In terms of making the vegan zucchini noodles, all you need is (big shocker here) ZUCCHINI! That's right, friends. Zoodles are a 1-ingredient wonder that will completely revolutionize how you approach pasta dinners.
While you can find zucchini in most stores year round, it is a summer crop. As the weather gets warmer, look to your farmer's markets and produce departments to find great deals on this tender-skinned squash.
Oh, and if you have kiddos who are not super into the color green? Simply swap in some yellow summer squash for a near perfect substitution for zucchini.
And don't feel like you have to stop there! Once you have a spiralizer, you can play with all kinds of veggie "noodles." Beets, carrots, cucumbers, kohlrabi, sweet potatoes, butternut squash and daikon are all excellent candidates for your new kitchen toy.
How to Make Vegan Zucchini Noodles (a.k.a. Zoodles)
I thought that I would have to play around with the spiralizer for a while to get the hang of it, but I couldn’t believe how easy it was to use!
Step 1: Choose your blade. Most spiralizers will have a thin, thick, and ribbon blade, so feel free to play with the different textures you can achieve. For an authentic "fettuccini" alfredo feel, I used the thick noodle attachment.
Step 2: Secure the zucchini (or another sturdy veg) to the mechanism, and turn the knob. You'll have your veggie “pasta” in no time!
TIP: Research indicates that getting kids involved in the process of cooking makes them more open to trying new foods. Once you get the veggie secured to the spiralizer, try letting your kiddo turn the knob and make the pasta! I bet they'll be tickled at the magical transformation.
Step 3: Dry the Zucchini. Pat zucchini noodles dry with paper towels after spiralizing them to absorb any excess water. Feel free to either serve them raw, or cook them instead.
Step 4 (Optional): Cook the noodles. If you opt for cooked zoodles, heat just about a teaspoon of oil in a sauté pan and toss them in. Only cook them for about 2-3 minutes to prevent them from becoming soggy. You'll be shocked how much they'll remind you of perfectly al dente noodles when you cook them this way!
If you still want to know a little more about spiralizing, check out my How to Make Zucchini Noodles post.
How to Make the Sauce
This deliciously creamy pasta sauce is a dead ringer for the "real thing," but is free from gluten and dairy. And don't feel like just because it's healthy it'll take forever to make! This recipe comes together with just about 5 minutes of prep work.
Step 1: Soak the cashews. This is the most important step, so don't skip it! Your sauce will turn out a little gritty if you do, and nobody wants that.
Simply cover raw cashews with water and let them sit for a few hours. If you forgot to do that on your lunch break, don't fret! You can achieve the same results much faster by topping them with boiling water and letting them sit for 10 minutes.
Step 2: Add all alfredo ingredients to a high-speed blender. Start with ¼ cup of water and blend until smooth. If your sauce is too thick, add more water a tablespoon at a time until you get the consistency you're looking for.
How easy was that?!? Now all you have to do is pour some tasty vegan alfredo over your gluten free veggie noodles and chow down. Fast and healthy weeknight dinner FTW!
Tips for Customizing
While I love this vegan zucchini pasta recipe as is, don't feel limited to just what's on the recipe card. There are plenty of ways to customize this plant-based dinner to make it all yours!
Here are some ideas to get you started:
- Add in extra veggies to make it a vegan alfredo primavera! Try broccoli or cauliflower florets, sliced bell peppers, chopped asparagus or snap peas.
- Add a protein like my grilled tofu steaks, tempeh crumbles, or tofu crumbles to make it even more filling.
- Top with my vegan parmesan to feel extra special!
- Swap zucchini for another veggie like summer squash, butternut squash or sweet potato.
Frequently Asked Questions
Yes! Once made, it can be kept in the fridge for up to 5 days. Meal prep = done!
You can pat zucchini noodles dry with paper towels after spiralizing to absorb any excess liquid.
If you cook your zoodles, only cook for 2-3 minutes to avoid overcooking them. Also, be sure not to add salt if you opt to cook your zoodles. The salt draws out the water!
If you use my vegan alfredo sauce it is!
Nope! The peel actually helps to hold the shape, so don't even bother.
Heck yeah you can! Just like most veggies, zucchini is delicious raw. It also has a naturally softer consistency, making it a perfect stand in for noodles even if you opt not to cook them.
For those looking to complement a vegan meal like this zucchini pasta with essential nutrients, adding a best greens powder to your routine can be a quick, flavorful boost of natural ingredients.
Other Creamy Vegan Pasta Recipes
- My Vegan Mac & Cheese is always a hit! The kiddos love it too.
- Ranch Pasta Salad is perfect for any BBQ or gathering. No one will not it's vegan!
- Creamy Peanut Noodles are the perfect takeout fakeout dish!
- And if you love pumpkin you're going to be obsessed with this super easy Vegan Pumpkin Pasta
If you tried this vegan zucchini noodles recipe (and love it) and are interested in getting more delicious and easy vegan recipes delivered straight to your inbox, be sure to sign up for my email list in the box below and get your FREE GUIDE for Vegan Eating Made Easy! You'll get first access to all of my new recipes.
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Vegan Zucchini Noodles with Alfredo Sauce
Ingredients
- 2 medium zucchinis spiralized
- 1-2 TB Vegan Parmesan (optional)
Quick Alfredo Sauce
- ½ cup raw cashews soaked for a few hours or in boiling water for 10 minutes
- 2 TB lemon juice
- 3 TB nutritional yeast
- 2 teaspoon white miso (can sub tamari, soy sauce, or coconut aminos)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼-1/2 cup water
Instructions
- Spiralize zucchini noodles and pat dry.
- Add all alfredo ingredients to a high-speed blender (starting with ¼ cup of water) and blend until smooth. If your sauce is too thick, add more water a tablespoon at a time until you get the consistency you're looking for.
- Leave the zucchini raw or heat them in a pan with a little olive oil for 2-3 minutes. NOTE: Do not overcook because the zoodles will get soggy.
- Top zucchini noodles with alfredo sauce and if you'd like, some vegan parm.
Video
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Thomas Edmond says
This recipe was absolutely amazing!
Mary Ellen says
Thank you, Thomas! So happy you enjoyed it!
Chelsea says
Even without the parm this recipe was delicious, Thanks so much!
Mary Ellen says
So happy you enjoyed it Chelsea! Thanks so much for letting me know. 🙂
Karen says
Hello
I love your recipes,,
I am not able to eat soy so what would you suggest I substitute.
Thanks,
Mary Ellen says
Hi Karen, I'm so glad you're enjoying the recipes! That means a lot!
In this recipe I'd sub out the miso for some coconut aminos as a soy-free option. 🙂
Taylor says
I just made this recipe and omg it’s to die ! It tastes even better than any Alfredo sauce that I’ve ever had. To think thank I thought going vegan meant goodbye to all the good and creamy dishes but I have seen the light haha , you have truly blessed me with this recipe !
Mary Ellen says
Taylor, I'm so happy you enjoyed it! Your comment made my week! 🙂
Fran says
I realize this post is a few months old, but here's what happened...
So I'm at work last night, and suddenly (I'm talking out of the clear blue, right?) I thought, I need to find a recipe for zoodles alfredo right now! I rarely google anything on my phone, but I had to search right then and there. Whaddaya know, your site and recipe were the first hit. It looked good, so I bookmarked. Today I made it... exactly as written, except I don't have vegan parm so I figured I'd just top it with fresh cracked pepper. Girl, this sauce is fan frickin' tastic!! I'm not usually a big fan of cashew cream sauces, they just never seem to turn out right for me. But this one? I was crazy impressed!! So much so that I had to call my daughter over (she lives next door) to try it. She's a self proclaimed Alfredo connoisseur. I didn't tell her it was a vegan take on Alfredo, so as to not influence her opinion. All I told her was that I needed her to taste test this "dip" I was tweaking and tell me what else it needed. She said... are you ready?... "Wow! That is SO good, don't mess with it, it doesn't need anything else! It tastes like Alfredo sauce. What are you using it for? Can I have the leftovers?" Definitely comfort food, and most definitely will be making it again!
Mary Ellen says
Fran, you made my week. This is probably the best comment ever...seriously. I love the play by play. So excited you and your daughter like it. I so appreciate you letting me know. I'm going into the weekend with a smile on my face. 🙂
Amanda says
I'm trying to eat more raw foods and I just bought a spiralizer. I didn't make the vegan parm, but the alfredo sauce alone was tasty enough. I didn't have miso, so I used 1 tsp of ketchup and 1 tsp of soy sauce instead. This recipe is SO good. Thank you.
Mary Ellen says
I am so glad you liked it Amanda! Thank you so much for letting me know! 🙂
Randi Tisdall says
My husband LOVES zoodles and I love alfredo, so I think this would be a great choice to satisfy both our tastes lol! Cashews make such a great option for vegan "cheese" too. Thanks for the recipe dear!
Mary Ellen says
Thanks so much Randi! Yes, cashews are the best "creamy" maker without the cream. 🙂
Carly says
I made this tonight for myself and my housemate...we LOVED it. I love that it's so easy and tastes so creamy but it actually so healthy. Will definitely make again!
Mary Ellen says
I'm so glad you liked it Carly! I need easy meals a lot so this is one of my go-to sauces. 🙂
Thanks so much for letting me know!
Jessica says
I have not been able to find white miso at any local grocer. Do you think it would taste alright leaving it out? Or is there a substitute?
Mary Ellen says
Hi Jessica,
It should be okay leaving it out or you could add a little more salt and nutritional yeast to get the same flavor. Maybe a pinch more salt and a tsp more of the nutritional yeast.
Let me know if you try it!
Jessica says
Thanks so much! Will definitely be trying this!
Mary Ellen says
No problem! I hope you enjoy!
Kari @ bite-sized thoughts says
This sauce looks like the perfect match for zoodles!
Christine @ Run Plant Based says
This looks wonderful, I have not made zoodles in too long and need to for this recipe. Thanks!
Gwen says
Beautiful photos! That sauce looks delicious, this is so perfect for summer meals.
Sarah says
Oh I love this! I need to get a spiralizer!
Sarah De la Cruz says
Your pictures are so gorgeous, and I think this sauce sounds so delicious! Wow!
Mel avirtualvegan.com says
I just love zoodles and the colour of them against your creamy white sauce is so pretty!.This is a perfect summer time dinner!
kimmythevegan says
Oh my goodness, what a gorgeous bowl! And perfect for the summer =)
I want to love zoodles... I really do. But I think they just aren't my thing. I love zucchini, just not in noodle form. I may actually try this over regular old rice noodles or maybe as a stirfry sauce! Yum.
Seriously love your homemade parm btw - it helped me give up my addiction to Parma! (the vegan packaged parm cheese).
Becky Striepe says
Love how creamy this sauce is and the sprinkle of vegan parm on top!
Jennifer says
I should break out my spiralizer! Zoodles are probably a great lunch to share with the babe.
Jenn says
I'm obsessed with zoodles! And I'm loving the looks of this creamy sauce! Can't wait to try it!
Mary Ellen says
Thanks so much Jen! Yes, zoodles are so fun, especially in the summer!
Amy Katz from Veggies Save The Day says
Your alfredo sauce looks amazing! I'm not a huge fan of zoodles, but I want to try your sauce on some gluten-free noodles.
Mary Ellen says
Thanks Amy! I've had them on the gluten-free Banza pasta and it was tasty!