Zucchini Alfredo Recipe

As a long-time vegetarian, vegan and lover of natural foods I get really excited to share veg-friendly alternatives to classic flavors.

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

Combine ingredients in a blender or food processor until smooth, adding more water if necessary.

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.

 

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