1. Using a spiralizer or vegetable noodle tool, cut the zucchini into noodle shapes. Sprinkle them generously with salt and place them in a colander or bowl. Let them rest for about 15 minutes to release excess moisture.

2. After resting, drain the liquid from the zucchini. Gently squeeze the noodles with your hands to remove additional moisture, then pat them dry with paper towels.

3. Heat olive oil in a large skillet over medium heat. Add the sliced shallots and cook for about 4–5 minutes, stirring occasionally, until softened.

4. Stir in the minced garlic and cook for about 1 minute until fragrant.

5. Sprinkle in the tapioca starch and nutritional yeast if using. Stir well so the mixture coats the shallots and garlic evenly.

6. Pour in the dairy-free milk and stir continuously. Cook until the mixture begins to bubble and thicken into a creamy sauce.

7. Add the prepared zucchini noodles to the skillet and toss them with the sauce until well coated. If the sauce becomes too thick, add a small splash of dairy-free milk or water to loosen it.

8. Remove from heat and serve warm. Adjust seasoning with salt if needed.