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!