Christmas came early for this girl from Charlottesville, VA!

I discovered the perfect gadget for the gluten-free kitchen, thanks to Oh She Glows.

It’s the julienne peeler. For less than $15 at Bed Bath and Beyond, I can now easily turn vegetables into spaghetti-like noodles.

Amazing!

I tried it on yellow squash, zucchini, carrots, and broccoli stems (after I peeled them).

Not wanting to chop my fingers to ribbons, I rested the vegetable against a cutting board while applying gentle pressure and pulling the peeler down.  I also stopped cutting when I reached the seeds.  I just flipped it over to work from the other side.

Then I sautéed them for a few minutes until tender and smothered them with my cashew cream sauce and a sprinkle of fresh thyme.

Easy cheesy goodness!

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This recipe was shared with the following blog communities: My Meatless Mondays, Melt In Your Mouth Mondays, Make Your Own Mondays, Fat Tuesday,  Slightly Indulgent Tuesday,  Wellness Weekend and Gluten-Free Fridays, Healthy Vegan Friday, and Allergy Friendly Friday.

Julienned Vegetable Alfredo (Vegan and Gluten-free)

From Part-Time Health Nut.com

Ingredients

• Julienned broccoli stems
• Julienned green zucchini
• Julienned yellow squash
• Julienned carrots
• 1 cup cashews
• ¼ cup extra virgin olive oil
• 1 cup nondairy milk
• 3 TBSPs nutritional yeast
• 1 clove crushed garlic (optional)
• Salt and pepper to taste
• Fresh thyme to garnish

Directions

1. Grind the cashews in a food processor to make cashew meal.
2. Heat a large skillet on medium.  Add oil and once it’s warm, add cashews.
3. Cook for about a minute, stirring continuously.  Reduce heat to medium-low and keep stirring until you have a nice paste and the nuts begin to toast.
4. Add a crushed garlic clove (if using), nutritional yeast, and salt.  Allow these flavors to incorporate.  Taste and alter seasonings according to your palate.
5. Whisk in one cup of milk.  Cook gently without boiling to thicken (around 5 minutes).
6. Meanwhile, warm a large skillet on medium heat. Coat with olive oil.  Add julienned vegetables and sauté until tender, about 5 minutes.
7. Plate vegetables and top with cream sauce, a sprinkle of fresh thyme, and fresh ground pepper.