I love zucchini noodles and meatballs, but sometimes I get a little bored with traditional tomato-based sauce. This alfredo is a nice dairy and nightshade-free alternative that we all really enjoyed. Does it truly taste like the "real" thing? Perhaps it's not as rich and obviously not cheesy, but it does have a creamy texture and nice flavor.
I served mine with sun-dried tomato pesto meatballs (recipe for the pesto will be up tomorrow) and it really hit the spot.
Paleo Alfredo Sauce
1 cup canned coconut milk
3 tbs. nutritional yeast
2 garlic cloves
1 tsp. salt
1/2 tsp. pepper
1 tbs. lemon juice
couple leaves of fresh basil (optional)
Combine all ingredients in a blender and process until smooth. Add to zucchini noodles toward the end of cooking to allow sauce to heat up.