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HEALTH HACK: 3 Vegan Tips For Healthier Pasta (with Zucchini Alfredo Recipe)

October 29, 2017


Dairy-free, Oil-Free, Gluten-free Alfredo?!?!  YES, it's possible......and we're going to show you how.  Our recipe for healthy, vegan, garlic alfredo sauce is absolutely scrumptious and it tastes even better than the guilty version.  By following three simple health hacks, this traditional dish becomes a pure, health-geek delight.


Here are 3 vegan tips to help you health hack your pasta:


1.  ZOODLES:  This trendy take on pasta involves a trip to the farmer's market or the produce section of your local grocery store.  A zucchini can quickly be transformed into a raw vegan delicacy, that ups your intake of nutrients, with the use of a spiralizer. If you haven't discovered the Veggie Bullet yet, you're in for a treat. It's a must have for any vegan kitchen. With it's 3-in-1 functionality, this food processor automatically spiralizes, shreds, and slices, all with just the quick and easy switch of a blade! You can support our blog by purchasing one from our "Resources" page here.


2.  DIY:  Why opt for dairy-, sugar-, and oil-laden sauce from a jar when you can make your own with just 8 ingredients and 20 minutes? It's simple and so delectable that you'll be wanting to lick the inside of your Vitamax blender after whipping it up!  Lots of onion is the secret to this easy recipe.  You'll be completely shocked that there is not an ounce of dairy in it - it's THAT good!!


3. OIL-FREE SAUTEING: Leave inflammation off your plate by sautéing in vegetable broth instead of oil.  There is absolutely no need to add 120 calories per tablespoon and 100% fat to your vegetables. When you're sautéing, water or broth do just as well.  Add a couple tablespoons to your skillet and keep the veggies moving so they don't burn.  Your tastebuds won't notice a difference, but your health surely will!


Put all these tips into practice with our recipe for:


Zucchini Alfredo


Author: Seeds of Compassion - Budding Vegan Blog

Prep Time: 5 mins     Total Time: 20 mins

Yield: 1-2   Category: Pasta

Cuisine: Vegan, Gluten-Free


For the alfredo sauce:
  • 1 Medium White Onion (1.5 cups when finely chopped)

  • 1-2 Cups Organic Vegetable Broth (purchase here)

  • 1/2 Tsp Salt

  • 1/2 Tsp Black Pepper

  • 4 Large Cloves of Garlic

  • 1/2 Cup Soaked Raw Cashews (purchase here)

  • 2 Tbsp Lemon Juice

  • 1/4 Cup Nutritional Yeast (purchase here)

For the pasta:

  • 1 Large Zucchini

  • 1 Bag Frozen California Blend Vegetables

  • Cilantro 


  1. Purchase many of your ingredients (where indicated) at Thrive Market, for 25-50% off regular grocery store prices, in addition to getting another 25% off and FREE SHIPPING, if you use our special link!!

  2. Spiralize one large zucchini and set aside.

  3. Add onion and ONLY one cup of vegetable broth to a large pan over medium heat.  Cook for 8 minutes until tender.

  4. Add garlic and cook for an additional 2 minutes until broth has evaporated.

  5. Place cooked veggies (garlic and onion) in blender. Add 1/2 cup of vegetable broth and all the remaining ingredients (cashews, lemon juice, nutritional yeast, salt, and pepper).

  6. Blend on high until smooth and creamy.

  7. Serve over zucchini noodles.

  8. Garnish with cilantro.


Check out this video to see how it all comes together:





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