Keto Alfredo Zoodles
Ingredients
1 cup roasted macadamia nuts
1 cup hot water, plus more as needed
1/2 cup nutritional yeast
zest and juice of 1/2 lemon, or more to taste
1/2 teaspoon garlic salt
4 tablespoons extra virgin olive oil, divided
4 zucchini, ends cut off
parsley, chopped, to garnish
1/4 cup roasted macadamia nuts, chopped, to garnish (optional)
freshly ground black pepper, to garnish
Cooking Instructions
1. In a high-speed blender, add macadamia nuts and hot water. Allow to sit for 5 minutes. Once softened add nutritional yeast, lemon zest and juice, garlic salt, 2 tablespoons of olive oil. Blend until completely smooth. Taste and adjust seasoning if needed.
2. Spiralize zucchini onto a cutting board or bowl.
3. In a sauté pan, heat 2 tablespoons of oil over medium-high heat. Add spiralized zucchini.
4. Cook until wilted and bright green (a few minutes), seasoning with garlic salt.
5. Pour in sauce. Toss to coat, and allow it to heat through for a few minutes.
6. Transfer zoodles to plates.
7. Garnish with parsley, chopped macadamia nuts, and black pepper.
2. Spiralize zucchini onto a cutting board or bowl.
3. In a sauté pan, heat 2 tablespoons of oil over medium-high heat. Add spiralized zucchini.
4. Cook until wilted and bright green (a few minutes), seasoning with garlic salt.
5. Pour in sauce. Toss to coat, and allow it to heat through for a few minutes.
6. Transfer zoodles to plates.
7. Garnish with parsley, chopped macadamia nuts, and black pepper.
Keto Alfredo Zoodles
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Servings: 4
Meal Type
Nutrition Facts
Carbohydrates: 11.4g
Applied Diet Types
- Keto
- Vegan
Ingredients
1 cup roasted macadamia nuts
1 cup hot water, plus more as needed
1/2 cup nutritional yeast
zest and juice of 1/2 lemon, or more to taste
1/2 teaspoon garlic salt
4 tablespoons extra virgin olive oil, divided
4 zucchini, ends cut off
parsley, chopped, to garnish
1/4 cup roasted macadamia nuts, chopped, to garnish (optional)
freshly ground black pepper, to garnish
Cooking Instructions
1. In a high-speed blender, add macadamia nuts and hot water. Allow to sit for 5 minutes. Once softened add nutritional yeast, lemon zest and juice, garlic salt, 2 tablespoons of olive oil. Blend until completely smooth. Taste and adjust seasoning if needed.
2. Spiralize zucchini onto a cutting board or bowl.
3. In a sauté pan, heat 2 tablespoons of oil over medium-high heat. Add spiralized zucchini.
4. Cook until wilted and bright green (a few minutes), seasoning with garlic salt.
5. Pour in sauce. Toss to coat, and allow it to heat through for a few minutes.
6. Transfer zoodles to plates.
7. Garnish with parsley, chopped macadamia nuts, and black pepper.
2. Spiralize zucchini onto a cutting board or bowl.
3. In a sauté pan, heat 2 tablespoons of oil over medium-high heat. Add spiralized zucchini.
4. Cook until wilted and bright green (a few minutes), seasoning with garlic salt.
5. Pour in sauce. Toss to coat, and allow it to heat through for a few minutes.
6. Transfer zoodles to plates.
7. Garnish with parsley, chopped macadamia nuts, and black pepper.