Air Fryer Creamy Alfredo Zoodles (Whole 30, Dairy free and paleo)

So creamy, so gently cheesy, and filled with mouth pop herbal magic if you add parsley, basil or even cilantro. Most herbs enhance creamy flavors easily while complimenting its nature. If you wanted to have this dish many times but have a variety feeling to it just switch up the herbs. Since I do use Italian seasoning for the dry feel free to keep that mind when you imagine the herbs.

One of the things I really missed during the Whole 30 was cheese, that slightly nutty umami happiness. What I didn’t miss was the gas and even after ending my round of Whole 30 some days I want creamy without the tummy rumbles. Now when I do eat cheese it’s with gusto and I usually just eat it by itself in front of the fridge for immediate happiness.

The more I can find creamy epicness that fills my mouth with bliss annnnnnd feels good the happier my body can dance. Either way it dances 😉

If you do not have an air fryer feel free to saute these, directions are in the notes.

This dish fits all those juicy lifestyles of paleo, whole 30, gluten free, sugar free, dairy free and hopefully whatever you find that feels good.

Air Fryer Creamy Alfredo Zoodles

Serves 1- Double for Two

1 Spiralized Zucchini (I use the thicker blade)

1 tsp Italian Seasoning

1 tsp Ghee or High Smoke Temp Oil


Fresh Basil, Parsley or Oregano

Dairy Free Alfredo Sauce:

1/2 Cup Mayo

1/2 Tbs Nooch (nutritional yeast)

3-4 teaspoons of Broth (bone is best for umami, if veggie add a little extra salt)

1/8 tsp Italian Seasoning

1/8 tsp Onion powder

Pinch of Pepper to Taste


  1. Spiralize the zucchini into noodles then add them to a colander and sprinkle with salt so the water can drip out. This step is super important to avoid watery zoodles. Once the ten minutes is up wring them out with a tea towel or paper towels and place in an air fryer with the basket. I use the ninja foodie and use the black basket.
  2. Stir in, or use clean hands to mix in the herbs and ghee or oil then fry at 390 for ten minutes, stirring halfway through. You can go for longer for crispier zoodles but I would check on them at ten minutes and keep checking every two minutes.

Alternatively you can follow step one and then saute them for 1-2 minutes.

For the Sauce:

Combine everything but the broth in a bowl and then add one teaspoon of broth and whisk. Add the rest of the broth one teaspoon at a time and whisk between adding. Test with a spoon or your finger at 3 teaspoons and increase from there depending on how thin you want this sauce.

Combine everything and enjoy!

Published by

SI-Ya Ray

Greetings beautiful people. I bliss out over crafting new flavors, interviewing test makers and restaurant owners and discovering the brain.

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