Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Creamy Zoodles (Vegetarian Zucchini Noodles)

Updated: Jan 30, 2021

I am quite careful when calling my dishes vegetarian or vegan for obvious reasons. That being said, for the sake of creating healthier, tasty and eye catching meals, I have been exploring.

Zucchini is certainly one of those veges that can be tweaked and cooked and made to taste like whatever you want it to taste like and it turns out zoodles (zucchini noodles) are an excellent way to enjoy this beautiful vegetable. The challenge really was the creamy sauce that I often enjoy with my pasta, but since I already use quite a bit of vegetarian cheddar cheese (contains animal rennet) and my regular margarine Marigold (completely plant based) I just had to solve the milk replacement issue. That was solved by rice milk which can be made at home and using a roux or cornstarch for thickness and voila: creamy sauce here I come. If you aren't vegan and you wish to use milk for this recipe just use 1 cup milk full cream or buttermilk. Here's my recipe and I hope you enjoy.


3 medium sized Zucchini 1 medium Carrot 2 tbsp Flour 2 tbsp Vegan Butter/Margarine (I use Marigold Margarine its 100% plant based) 1 1/2 cup Rice Milk 2 cups Vegetarian Cheddar Cheese 2 tbsp dried Parsley 2 cloves grated Garlic Pinch White Pepper and Salt to taste Method ●Chop the ends off zucchini and cut in halves, peel carrot and also cut in half and use spiralizer on the smallest setting and create "noodles" ●Using medium saucepan add 1/2 cup water when water begins to bubble add carrots and zucchini and allow to steam for 6 mins until slightly tender. Remove from heat and drain and set aside. ●To a wide saucepan on medium heat add margarine and stir until melted, add flour and stir until incorporated. When the flour is well mixed in add rice milk and whisk to ensure everything is properly incorporated. ●When mixture begins to form bubbles at the sides whisk in garlic and parsley. ●When mixture begins to slightly thicken add cheese keeping a little to top your dish when done. ●Add salt and pepper and continue to simmer on a low heat stirring every few mins to ensure it doesn't burn. When sauce is thick and creamy take off the heat toss in veges, top with cheese and serve hot. Thanks for joining me for another session of Food Therapy and I hope to see you soon ❤

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