Zucchini Alfredo
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.
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.
