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Creamy Vegan Zoodles with Aspragus

This vegan zoodle recipe is so much more than just zoodles in marinara sauce. These creamy vegan zoodles are packed with flavor and have an option to add a variety of veggies to give you a truly satisfying and healthy meal that you will want to eat over and over again.
Servings 2 people

Ingredients

  • 2 Medium-Large Zucchini spiralized into zoodles
  • 1 Bundle Asparagus Chopped into bite size pieces

Creamy Vegan Zoodle Sauce

  • 1/3 Cup Red Wine Vinegar
  • 1 1/2 Tbsp Miso Paste
  • 1 1/2 Tbsp Tahini
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Braggs Liquid Aminos
  • 2 Tsp Italian Seasoning
  • 1 Tsp Rosemary
  • 1 Juice of 1 Lemon
  • 1/2 Tsp Black Pepper

Optional Ingredients

  • Cherry Tomoatoes
  • Chopped Cucumbers
  • Sweet Potato

Instructions

  • Use a spiralizer or a cheese grater to make noodles (zoodles) out of your zucchini. Remove ends from asparagus. Chop asparagus into bite size pieces. 
  • Put 1/4 cup of water of veggie broth into a large skillet.
  • Add zoodles and asparagus and cook until just tender.
  • Drain zoodles and asparagus and set aside.
  • Prepare the creamy vegan sauce by adding all ingredients to a blender and blend until creamy.
  • Toss dressing with zoodles, asparagus and any other veggies you choose to add. 
  • Serve with a cooked sweet potato if desired.
  • Enjoy!