This Vegan Zucchini Pasta Alfredo is perfect for summer. The zucchini noodles are lighter than pasta but still tasty when you're craving something creamy but don't want the too many carbs.
Spiralize zucchini noodles.*
Add all alfredo ingredients to a high-speed blender (starting with 1/4 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.
Top zucchini noodles with alfredo sauce and if you'd like, some vegan parm.
If you do not want the zucchini noodles raw you can cook them in a large pan with a little olive oil for a few minutes.