Raw Fettuccine Alfredo

Photo: Raw Fettuccine Alfredo
The Vega Antioxidant EFA Oil Blend can be found in the Wellness Department of any Down to Earth store. This versatile oil is naturally rich in Omega-3s and Omega-6s. It also has an impressive array of other good fats, antioxidants, and phyto-nutrients.

Yield
2 - 4 Servings
Vegan
Gluten-Free
Entrees
Ingredients
  • 3 zucchinis
  • ½ cup raw cashews
  • ½ cup water
  • ½ teaspoon vanilla extract* (optional)
  • 2 teaspoons lemon juice
  • 2 teaspoons miso
  • 2 garlic cloves, chopped
  • 15 basil leaves
  • ½ small onion, chopped
  • 2 Tablespoons Vega Antioxidant EFA Oil Blend
  • 4 Tablespoons nutritional yeast

*Not considered a raw product

Instructions
  1. Wash zucchini and cut off ends.
  2. Use a Spiralo to make zucchini noodles or you can use a vegetable peeler to peel zucchini lengthwise until reaching the core. These stringy slices will serve as your noodles. Transfer to a serving bowl.
  3. Process cashews, water and vanilla extract in a food processor until creamy.
  4. Add remaining ingredients to a food processor and process until smooth - about 1-2 minutes. This sauce can be served immediately or refrigerated for up to a week.
  5. Transfer Alfredo sauce to a serving bowl. Serve Alfredo sauce and zucchini noodles side by side and let your guests serve themselves. Keeping sauce separate helps the zucchini noodles stay crisp. Enjoy!