7-Minute Creamy Vegan Spinach Artichoke Zoodles – Gluten Free, Paleo Friendly

I seriously dream about the sauce that coats these creamy vegan spinach artichoke zoodles. It has a rich, buttery flavor that mimics cream-based sauces made from cow’s milk. I stand there and eat the sauce straight from the skillet as my zucchini noodles cook, so keep that in mind if I ever invite you over for dinner.

Have you heard of zoodles? If not, I can sum them up in two words: Zucchini noodles. If you own a veggie spiralizer, you can make oodles of zoodles by spiralizing zucchini. I use a hand-turned spiralizer (this one, if you’re curious) but there are electric models available. More on that later.

You can eat zoodles raw, but I usually boil them. Some people bake or fry them. I boil the zoodles in this creamy vegan pasta recipe, but I think they’d taste fine uncooked. It’s your call.

I start by spiralizing two fresh zucchini from my garden. And by “garden”, I mean my local Fresh Thyme. I got a late start on gardening this year, and Fresh Thyme is the only place out here that sells non-moldy organic zucchini. You hear that, Wal-Mart and Schnucks?

Here’s what your spiralized zucchini will look like:

Zoodles

Stop admiring your zoodles long enough to add minced garlic and chopped onions to a skillet drizzled with olive oil, then sprinkle your veggies with garlic powder. Saute for 2 minutes.

Boil a pot of water while your garlic and onions are in the other skillet. Add zoodles when the water reaches a gentle boil, and cook them for 2 to 4 minutes.

Zoodles

Add vegan cream cheese, olive oil, torn baby spinach leaves, and artichoke hearts to your onions and garlic. Let the sauce simmer for about 5 minutes, stirring occasionally. Keep it simmering for 10 minutes if you’ve got plenty of time before your family starts whining about dinner.

Grab a spoon and eat your creamy vegan sauce straight from the skillet. You’re just testing it to make sure it’s good enough for your family, right? That’s what I tell myself.

Creamy vegan spinach artichoke zoodles

Drain your zoodles, rinse them with cool water, and coat them with the creamy vegan sauce from your skillet. Serve with freshly ground pepper and stuff your face.

Creamy vegan spinach artichoke zoodles

Here’s one more picture of my creamy vegan spinach artichoke zoodles because THEY ARE FREAKING DELICIOUS. Sorry, I get overly excited about produce sometimes.

Creamy vegan spinach artichoke zoodles

Ready to make your own creamy vegan spinach artichoke zoodles in less than 10 minutes?

Here’s my printable, Pinnable recipe for vegan zoodles with spinach and artichokes:

5-Minute Creamy Vegan Spinach Artichoke Zoodles
Print Recipe
Tender zucchini noodles coated with creamy vegan sauce
Servings Prep Time
2 to 4 people 5 minutes
Cook Time
7 minutes
Servings Prep Time
2 to 4 people 5 minutes
Cook Time
7 minutes
5-Minute Creamy Vegan Spinach Artichoke Zoodles
Print Recipe
Tender zucchini noodles coated with creamy vegan sauce
Servings Prep Time
2 to 4 people 5 minutes
Cook Time
7 minutes
Servings Prep Time
2 to 4 people 5 minutes
Cook Time
7 minutes
Instructions
  1. Drizzle 1 tablespoon of olive oil into a skillet and saute onions, garlic, and garlic powder over medium heat for 2 minutes. Boil water with a pinch of salt in a separate stockpot.
  2. Add vegan cream cheese and 2 tablespoons of olive oil to the onions and garlic mixture, stirring until blended. Add artichoke hearts and torn spinach leaves to the mixture, then simmer on medium heat for 5 minutes. Stir occasionally.
  3. Add spiralized zucchini noodles to boiling water while your creamy vegan sauce simmers. Cook zucchini noodles for 2 to 4 minutes depending on your desired level of tenderness.
  4. Drain noodles and stir in your vegan sauce mixture. Serve with freshly ground black pepper.
Recipe Notes

I use Daiya vegan cream cheese, but you can substitute any of the following:

  • 4 ounces of regular cream cheese
  • 2 tablespoons olive oil
  • homemade cashew cream sauce
  • full-fat coconut milk thickened with a pinch of tapioca starch
  • 2 tablespoons Italian dressing
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2 thoughts on “7-Minute Creamy Vegan Spinach Artichoke Zoodles – Gluten Free, Paleo Friendly

  • August 8, 2016 at 1:05 pm
    Permalink

    I need a spiralizer now. . . this looks amazing!

    Reply
    • August 8, 2016 at 1:13 pm
      Permalink

      Thanks, Sarah! My spiralizer has unexpectedly replaced the slow cooker as my favorite kitchen appliance.

      Reply

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