Creamy Cauliflower Sauce with Coodles (Vegan/Paleo)

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.

Sweet potato noodles – cucumber noodles – yellow squash noodles
Cucumber wins

Creamy Cauliflower Noodles with Coodles

Serves 4


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.




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