Vegan Zucchini Pasta (Zucchini Alfredo Sauce)

One of the most popular recipes on the blog is this vegan oat milk Alfredo sauce, and because I know you all love creamy, silky and rich pasta sauces, it felt only right to make a new version of a vegan Alfredo with a little twist!

This vegan Zucchini pasta, aka zucchini Alfredo pasta sauce, is made using cashews for a seriously luscious consistency, and the addition of zucchini adds more freshness and lightness, so the sauce isn't too heavy, yet still packed with flavor.

We make dairy-free Alfredo sauces regularly, sometimes this protein-rich silken tofu Alfredo or this veggie-packed cauliflower Alfredo, but this blended zucchini pasta sauce might strike the best balance between healthy and decadent.

It actually reminds me of this green pasta sauce, but using zucchini instead of peas. Trust me, this one is a must-try!

For more hidden veggie creamy pasta, check out this vegan cauliflower Mac and cheese and this mixed vegetable creamy pasta sauce!

❤️ Why you will love this recipe

• 30-min fast recipe: Quick and easy meal perfect for busy weeknight dinners
• Balance: Wholesome dish hiding healthy vegetables, yet decadent and unbelievably creamy
• Kid-friendly: secretly veggie boosted pasta recipe perfect for picky eaters!
• Diet-friendly: 100% vegan and dairy-free (but no one will know!)
• Customizable: add in extra veggies or pair with your favorite protein for a versatile dish

🗒 Ingredient notes (+ substitutions)

• Zucchini: you will need 3 small or 2 large green squash or zucchini. I haven't tried it, but yellow squash is fine too and would give you a different colored sauce.
• Raw cashews: make the sauce so rich and creamy, plus adds extra plant-based protein and healthy omega-3 fats! I haven't tried using other nuts/seeds, but I believe you could swap for hemp seeds (use a smaller amount, no need to soak first) or even cashew butter (you would need less water when blending in this case).
• Nutritional yeast: for a deeper, umami-packed, creamy sauce, do not omit the nutritional yeast! It also adds more plant protein and provides some Vitamin B12.
• Fresh basil: optional, although it adds such an amazing flavor to the sauce.
• Pasta: use any kind of pasta that you like. I prefer short noodles in this case, like rigatoni, macaroni, rotini, etc, but spaghetti or linguini are fine too.

⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

📝 Variations

• Protein: add a can of white beans (such as Cannelini or chickpeas) or top with roasted tofu for a protein-rich pasta meal.
• Flavor: this is a forgiving vegan pasta sauce where you can tweak the seasoning to your liking. Add in dried herbs (oregano, basil) or ground spices (cajun mix, smoked paprika, chili powder, or check out this vegan creamy cajun pasta sauce!), a spoonful of miso paste for a deep umami flavor or a jarred roasted red pepper for a sweet and smoky taste.
• Tomato: for a delicious pink pasta sauce, add in a few sun-dried tomatoes to the blender or a spoonful of tomato paste.
• Extra veggies: this is a perfect meal to add in your favorite veggies, such as frozen peas, broccoli, cauliflower, spinach, mushrooms, etc. Roast them in a pan while making the sauce and toss them in with the noodles for a more nutrient-packed dinner.

🍽 How to make vegan zucchini Alfredo pasta sauce

Step 1: Soak the cashew in boiling water until ready to use.

Step 2: Bring a large pot of salted water to a boil and cook the pasta al dente (follow the directions on the packaging). Once done, reserve some pasta cooking water aside (at least 1 cup) and drain the pasta. Set aside.

Step 3: Warm up a large pan with a little oil, then add the onion with a pinch of salt. Stir and cook on medium-high heat for about 5 minutes. Then, add the zucchini and keep cooking for another 5 minutes. Add the garlic and stir well, let it cook for about 2 minutes.

Step 4: Drain the cashews and transfer to the blender, then add the cooked vegetables, nutritional yeast, lemon juice and another pinch of salt. If using basil, then add it too.

Step 5: Pour about ½ cup of the reserved pasta cooking water (or plain dairy-free milk), then blend until smooth. Add more water/milk until it reaches the desired consistency. Taste and add more salt/nutritional yeast/lemon juice to taste.

Step 6: Transfer the cooked pasta back to the large pot/pan, then pour the sauce over. Stir and warm up if necessary, then serve with extra chopped basil. Enjoy!

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Cooking tips

• Pasta: make sure to cook the pasta al dente or even slightly undercook it! They will keep cooking a little longer in the creamy zucchini sauce, so you want to avoid overcooking the noodles.
• Consistency: don't forget to keep some pasta cooking water aside to add to the blender, and also to adjust the sauce consistency at the end in the pan.
• Blending: a high-speed blender works best to blend cashews since they are a little harder. To avoid a gritty texture, make sure to soak the cashews in boiling water to soften them before blending, and also, blend for long enough, especially if you don't have a high-speed blender.

❓ FAQs

🍝 More vegan creamy pasta sauce you might like

I hope you like this vegan zucchini pasta sauce recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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