Creamy Garlic Nooch Sauce for Zoodles or Noodles

The Captain is getting very skilled at selecting green Zucchini squashes at the market. Smaller ones for lunch… larger ones for dinner.  And he seems to find the straightest and freshest, too.  Straigher zukes make for curlier zoodles!

I wanted to have zoodles for lunch, and I was craving nooch. I love the salty, almost cheese-like taste of the nutritional yeast, and decided to use some fat free plain Greek yogurt with it to make my zoodle sauce.  A bit of garlic, a splash of lemon juice, and we’re set!

If you can make this up and leave it for 15 to 30 minutes, refrigerated, to allow the garlic to work its magic, so much the better.  If you made it in the morning and took it to work, by lunchtime it would be incredible!  Better make sure to take your toothbrush along, too.

I used fat free Greek yogurt because I wanted to spend my fat calories on olives, and I prefer Greek style yogurt because of its higher protein content, and thick consistency.  You can use regular plain yogurt if you like but the N.I. won’t be the same, of course.

Creamy Garlic Nooch Sauce

Makes 1 serving

• 1/2 cup fat free plain Greek yogurt
• 1/4 cup nutritional yeast flakes
• 2 cloves garlic, peeled, smashed and minced
• splash of lemon juice, about 1/2 Tbs

1. Mix everything together and toss with zoodles or noodles before serving.

Per serving.
Weight Watchers P+ = 3.
Calories 121; Protein 18g; Carbohydrate 11g; Fat 1g; Fibre 4g.

Printable Recipe

Do you use nutritional yeast too?  What is your favorite way to have it?  I am always looking for new ways to enjoy it.