Spiralize the zucchini. If the zucchini is extra moist, take a paper towel to the zucchini and dab it dry so that no excess water remains.
In a small microwave safe bowl, combine the nutritional yeast, almond milk, olive oil and garlic. Cook in the microwave for 30-60 seconds until warm.
Remove and whisk the mixture until well combined. Add the salt, pepper, and tomato sauce. Whisk again.
Toss the zucchini noodles with the almond milk mixture.
Add the sliced tomato, Italian seasoning, basil, red pepper flakes, and capers. Serve warm!
Notes
For a protein boost add chickpeas, chicken, or gluten-free sausage, for a Paleo option. Recipe from Nourishing Superfood Bowls by Lindsay Cotter of Cotter Crunch.