Carrot Noodles with Vegan Garlic Cream Sauce

Did daylight savings hit anyone else like a brick? Cuz it definitely hit me like one. Between the darkness, the cold, work, and school, I’ve been crunched for cooking time lately.

BUT.

That will never stop me from getting my healthy meals in. Especially when I’ve got this recipe in my toolbelt.

I’m absolutely OBSESSED with making carrot noodles lately because literally all you do is take a giant carrot and peel it up until there’s nothing left. Then, throw it all in a pan, pop the lid on, and a few minutes later: BOOM. Noodles. Anddddd, pair them with this vegan garlic cream sauce (that also takes 2 minutes to make) and you have an instant delicious and nutricious meal. Need I say more?

And who doesn’t love a good vegan cream sauce? I can never pass it up. I always make extra and keep it in a jar in the fridge so whenever I’m hungry but feeling lazy I’ll just pour it on whatever veggie noodles I have on hand that day! Easy. As. Pie.

Enjoy, my peeps, and have a spectacular Tuesday!

Carrot Noodles with Vegan Garlic Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 large carrots, peeled
  • ½ cup soaked cashews
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ tsp onion powder
  • pinch paprika
  • ½ tsp salt
  • ¼ tsp tapioca flour
  • sliced tomato and basil (optional)
  • Sliced chicken (optional)

Directions

  1. To make the carrot noodles, I use a carrot peeler and just peel the carrots until I have nothing left to peel.
  2. Heat a large pan over medium heat. Once hot, add your carrot noodles and cover. Allow them to steam and cook for about 2-3 minutes (until tender). Remove from heat and set aside.
  3. In a high-powered blender, add your cashews, garlic, lemon juice, olive oil, nutritional yeast, onion powder, paprika, and salt. Blend for about 30 seconds, until completely smooth.
  4. Transfer the sauce to a pot and whisk in the tapioca flour. Heat over medium-low while whisking until it barely comes to a simmer. It should have thickened by this point. Remove from the heat.
  5. Add your sauce to your carrot noodles and top with tomatoes, basil, and/or chicken if you’d like. Enjoy!

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Cashew-Based Vegan Ranch Dressing

Have you ever know anyone growing up who literally put ranch dressing on everything?

Yep. That was me.

I kid you not if it was dippable I was dipping it in ranch. Carrots, pizza, chicken, you name it. I ranched it.

Anyways, flash forward to now. It has been years since I ranched anything 1. due to my wonderful dairy intolerance and 2. because ranch dressing on everything isn’t exactly the best thing for you.

BUT. I recently decided to embark on a Bailey-friendly version of ranch dressing to dip my veggies in because I’ve been eating way too much hummus and frankly I’m just ready to have ranch dressing back in my life. Soooooooo, I introduce to you, the MOST delicious and easy cashew-based ranch dressing EVAAAA!!!!!

Not even being dramatic guys, this is so good. I made a whole batch and we finished the entire thing that night. There wasn’t even time for a picture. Oh well, that just meant I had to make another batch to photograph (and then eat soon afterwards). So, my fellow ranchies out there, please enjoy this delicious healthified dip and have a fantastic day.

Cashew-Based Vegan Ranch Dressing

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • ¾ cup raw cashews
  • ¾ cup cashew milk
  • 1 Tbsp lemon juice
  • 1 tsp apple cider vinegar
  • ¼ cup water
  • ½ tsp salt
  • 1 clove garlic
  • ¾ tsp onion powder
  • 3 Tbsp fresh dill

Directions

  1. Soak your cashews in hot water for 30 minutes.
  2. While your cashews are soaking, add the lemon juice and apple cider vinegar to the cashew milk and let it sit for at least 10 minutes.
  3. Drain and rinse the cashews three times, then add to a blender with the milk mixture, water, salt, garlic, and onion powder. Blend until smooth.
  4. Add the dill and pulse to gently blend it in, but be careful not to overdo the blending or your sauce will turn green!
  5. Store in the fridge and enjoy!