This is a healthier, vegan version of your classic creamy white sauce. Packed with veggies and served over cucumber noodles, it’s the perfect lunch or light dinner. I tested it over three different types of noodles for you all to find the perfect combo. Although this sauce can be served over any type of noodle, I thought it meshed perfectly with the light, cool taste of cucumber.
Creamy Cauliflower Noodles with Coodles
1 small head of cauliflower (about 2 cups chopped)
1/4 cup hemp seeds
2 tbs. lemon juice
1 tbs. nutritional yeast
1/2 tsp. salt
1 clove garlic (optional- adds a little kick)
3/4-1 cup water
4-6 cucumbers, spiralized (or shredded into noodles)
Chop cauliflower so you have just the florets and steam until soft.
Blend all ingredients and 3/4 cup of water in a blender or food processor. Add more water if needed to reach desired consistency.
Mix with cucumber noodles (coodles) and serve over a bed of spinach.