With this in mind, I’m turning to my recent exploration of the raw foods movement for guidance and offering up a easy, delicious and vegan-friendly alternative to Fettuccine Alfredo.
Although zucchinis are in peak season May to August they are readily available year round and can be easily found in organic varieties.
Cashews are a great source of "healthy fat" with a zero percent cholesterol content and are super-charged with nutrients containing 5 grams of protein per ounce and high levels of iron, magnesium, phosphorus, zinc, copper and manganese.
Cashew "cheeses" and cashew "cream" are main-stays for creating voluptuous flavor in many raw food recipes.
Today cashews will help to create the creamy consistency of our Alfredo sauce.
Zucchini Alfredo Recipe
Noodles
4-6 zucchinis (depending on size).Raw "noodles" are simply long strips of vegetable flesh. Peel the zucchinis, then using a vegetable peeler or a mandolin, pare off strips to create your noodles.
Alfredo Sauce
- 1 Cup raw unsalted cashews
- 3/4 Cup water
- 1 Tsp agave nectar
- 1/4 Cup lemon juice
- 1/2 Tsp sea salt
- Couple big shakes garlic salt
- Couple big pinches of nutritional yeast
Plate Zucchini Noodles and top with Cashew Alfredo Sauce, garnishing creatively.
Serves : 4
For those of you who may not be familiar, Nutritional Yeast is a delicious product readily found in the bulk section of most health food stores.
Known for it’s cheesy flavor and its high B-vitamin content, it is a common vegan cooking staple.
Similarly, Agave nectar is a natural sweetener with low glycemic index, making it a great alternative to sugar.
Check out the video version of this article on YouTube
httpv://www.youtube.com/watch?v=OOSJA2nZJKk
