This meal is creamy, vegan, low carb, and you don’t even need a spiralizer to make it!
Make sure to share this recipe with a friend if you love it!
Prep Time: 10 min
Cook: 15 min
Nutrition Per Serving
16g Carbs | 18g Fats | 10g Protein
What You Need
Creamy Pesto Sauce
- 1 tablespoon coconut oil
- 1 tablespoon coconut flour
- 1 can (13.66 oz) coconut milk, full fat
- ½ cup nutritional yeast
- ⅓ cup vegan pesto
- 6 medium zucchinis
To make the creamy pesto sauce, get a large skillet and melt the coconut oil over medium heat. Whisk in the coconut flour and continue to whisk until the mixture has browned. Add the coconut milk, nutritional yeast, and pesto. Whisk frequently until the sauce begins to boil. Reduce the heat to a simmer and continue whisking for 5 minutes while the sauce thickens. Remove from heat.
Now it’s time to make flat zucchini noodles!
Wash the zucchinis and pat them dry. Use a veggie peeler to remove the green skin. Run the veggie peeler from the top of a zucchini all the way to the bottom to create long, flat noodles. Do this with all of the zucchinis.
Toss the resulting noodles with the creamy pesto sauce and serve immediately. Enjoy!