Vegetable Noodles with Almond Alfredo (v, df, gf)

Spring is supposedly here although we've only had a little glimpse of it in rainy Vancouver. I moved to a different apartment last week to my absolute favorite neighbourhood Kitsilano.  My favorite way to celebrate change is by inviting great people and enjoying a home cooked meal together. Comfort food is the way to go while waiting for the rain to stop. I made vegan Alfredo sauce with Vegetable Noodles, Tofu, and fried Sage. It was delish! The sauce is so easy to prepare in advance and it's not as heavy as the cream and butter containing Alfredo sauce. The recipe is from Julie Piatt's "This chees is nuts" cookbook. Scroll down for the recipe. 


I served the "pasta" with a nice Kale Salad, Roasted Carrot bits, Olives and home-made garlic-lemon-bread. Basically, it is a dream dinner. You don't need much else except a nice glass of wine or a beer, and of course dessert. 


Almond Alfredo Sauce, Vegetable Noodles, Fried Sage, and Tofu 

Makes 2 cups of sauce

2 cups raw almonds, soaked overnight

2 Tbsp miso paste

1 Tbsp truffle oil (optional)

1 Tbsp coconut oil

2 Tbsp Nutritional yeast

1/2 Tsp sea salt

1 cup boiling water

Freshly ground pepper


2 large Zucchini

2 large Carrots


200g Tofu, in cubes

A few sage leaves

1 Tbsp olive oil


Almonds need to be soaked overnight

Drain them the next day, remove the skins with your fingers

In a high-speed blender or food processor add blanched almonds and rest of ingredients, blend until smooth

Add more hot water, one Tbsp at at time to reach the desired consistency, season to taste 

Use a spiralizer or a vegetable peeler to make Noodles out of the Zucchini and Carrots 

In a big pan or pot, heat 2 tbsp of olive oil, add sage leaves and cook until crisp, take out of pan and set aside

In the same pan, add cubed tofu and fry until golden

Add vegetable noodles and cook for about 3-4 minutes (you still want them to have a good bite) 

Add the sauce and toss to combine everything

Decorate with the crisp sage leaves and serve