Avocado Alfredo with Zucchini Noodles


1 large avoado

1/4 cup nutritional yeast

Pinch of sea salt

Pinch of cracked pepper

1/2 teaspoon garlic powder

1 cup fresh basil

1/4 – 1/2 cup Almond Breeze Unsweetened Almond Milk (depending on consistency)

4 medium zucchini

1 tablespoon olive oil

2 garlic cloves minced

1/2 teaspoon red pepper flakes


Add all the sauce ingredients into a food processor, starting with just 1/4 cup of almond milk. Process on high until smooth and creamy. Depending on the size of your avocado, you might need to add more almond milk. Add additional almond milk 1 tablespoon at a time, until you reach the consistency of a soft pudding.

Prepare the zucchini noodles by first spiralizing them into long noodles. Then heat the oil in a large pan over medium heat. Add garlic and red pepper flakes and saute until fragrant, about 60 seconds. Add zucchini noodles and saute until just tender, about 2 – 3 minutes.

Transfer zucchini noodles to a bowl and top with sauce. Toss with salad tongs until all the noodles are evenly coated. Divide evenly among four dishes and serve!

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