Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

After I took these photos, I was amazed by how much this looks like real pasta, like, linguine or a fettuccine.

I actually wondered if people would comment, “Did you use real pasta for the photos?

Well, I promise I didn’t — these noodles are straight up spiralized kohlrabi!

I’m excited for all of the fall produce to start popping up at the farmer’s markets. I’ve been seeing kohlrabis at the farmer’s markets all summer long, they seem to be one grown summer through late fall each year.

I want to do a “fall guide to spiralized produce,” because I’m a big fan of eating seasonally, and I’d hope a post like this would encourage many of you to do the same! It’s a great way to reduce our carbon footprints and discover new types of vegetables.

Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

The star of this dish is the vegan alfredo – I’ve experimented a lot with vegan alfredos and this one is a winner. It really tastes like a creamy, cheesy pasta sauce! Thanks to nutritional yeast, garlic, and cashews, this mild cheesy flavor is created from healthy, whole, real ingredients.

The somewhat spicy cajun shrimp contrasts the flavors of the pasta and creates an ultimately satisfying, filling pasta dish – minus the pasta, of course.

I hope everyone had a great weekend! I saw Sully on Friday night, went on a 9 mile run this Saturday with Lu for our half marathon training, went to a friend’s going away party in Brooklyn (she’s moving to Europe in a few weeks!), and had my family over on Sunday night to watch the Giants game. Great weekend!

Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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5.0 from 1 reviews
Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp
Prep time
Cook time
Total time
Serves: 3
  • For the sauce:
  • ½ cup raw cashews, soaked for at least 2 hours and then drained
  • ½ teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • ¼ cup vegetable broth + 2 tablespoons + more for thinning if needed
  • salt and pepper, to taste
  • For the pasta:
  • 2 large kohlrabi, peeled, Blade C, noodles trimmed
  • salt and pepper
  • ½ pound shrimp, cleaned, deveined, deshelled
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Cajun seasoning (or mix together ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ½ teaspoon dried oregano)
  • chopped parsley, to garnish
  1. Make the sauce: add all the ingredients for the sauce into a blender and blend until creamy. Pour into a small saucepan and place over medium-high heat, bringing to a simmer. Once simmering, reduce heat to low and keep warm.
  2. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the kohlrabi noodles, season with salt and pepper, and cook until al dente, about 5 minutes.
  3. While kohlrabi cooks, add the shrimp to a medium mixing bowl along with the olive oil, Cajun seasoning, salt and pepper. Toss to combine. Set aside.
  4. Once kohlrabi is done cooking, transfer with tongs to a medium mixing bowl, tent with foil to keep warm, and place the skillet back over medium-high heat. Add the seasoned shrimp and cook about 2 minutes per side or until c-shaped and opaque.
  5. Meanwhile, pour the heated sauce over the bowl of kohlrabi noodles and toss well to combine. Divide onto two plates and top each plate with the cooked shrimp. Garnish with parsley and serve immediately.

Spiralized Kohlrabi with Vegan Alfredo & Cajun Shrimp

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The Inspiralizer by inspiralized

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  1. Where do you purchase your nutritional yeast? And what brand, if any, do you recommend? Thanks!

  2. Hey, we just briefly Twitter chatted about spiralizing kohlrabi the other day. Haha.:-D I should start spiralizing with Blade C when doing kohlrabi. I love the thicker noodle look, more like fettuccine. I just posted a kohlrabi noodle recipe on my blog a couple of weeks ago (with a straight up very un-vegan cheese sauce, ha!), and I could see a thicker kohlrabi noodle holding the sauce better.

    This recipe looks great!!

  3. I don’t like shrimp, fish or any seafood. What would you recommend, for this recipe, as a replacement for shrimp.

  4. Looks incredible!! Hopefully I can find some kohlrabi at my local grocer. If not, I’m thinking rutabaga would be a good substitute? I’m going to have to take a break from Inspiralize Everything and put this on the menu this week! Yum!

  5. Ali: I can’t do this because I can’t have cashews, but it looks nice, and I did want to let you know that I finally got to try kohlrabi. My niece and her husband were here Labor Day weekend, and she brought me two purple kohlrabies for my birthday. I liked it a lot, but I probably won’t be able to buy any around here, so I guess I will have to use rutabaga, daikon, jicama, or chayote instead.

  6. Ali–you mentioned doing a fall guide to inspiralized produce—I STRONGLY encourage you to do this! AND, I can see an “Inspiralizing Through The Seasons” cookbook! (along with several recipes to go along with the holidays and events during these times of year.) As you already alluded to, there are multiple reasons to eat with the seasons. I am loving the Inspiralizer and both your cookbooks–I am a huge fan and really enjoy this website and all the rest that you do. Keep up the great work and the wonderful enthusiasm you share with us!

  7. Hi, and thank you for the receipt, but can I make a suggestion please show what a Kohlrabi looks like.

  8. I would like to make a suggestion for all of your recipes, please.

    Could you provide approximate weights for items rather than small, medium or large designations? (You are able to find carrots big enough to spiralize, but I am not, and sizes vary in different localities.) It would be helpful very helpful to have weights vs. sm., med., lg. measurements. A large zucchini in my part of Virginia may weigh 6 oz., while one in your part of NJ may weigh 10-12 ozs.

    THANKS for considering this!

  9. Is this recipe 2 or 3 servings? The nutrition info says three, but you say to divide onto two plates. Thanks!

  10. So I don’t know what I’m doing wrong but I can’t spiralize the kohlrabi I bought for the life of me. I’m sure the ones I bought are a little too big, but they are the only size our local farm had. I’m going to try to cut them down to be smaller, but my Inspiralizer basically just makes big “sheets” with lines in them – they don’t actually break apart into noodles – am I doing something wrong? Does the blade need to be sharpened or something? Any advice would be appreciated!


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