Raw Vegan Fettuccine Alfredo

Vegan chef, Silvia Nagy-Ryan, is showing us how to make this raw AND vegan fettuccine alfredo. It's super healthy, tasty and nutrient-packed. Never thought you could devour a raw dish? Wait until you try this. The cashew sauce keeps you really full, while the zucchini noodles keep it light and fresh.


  • 3-4 zucchinis
  • 2 cups of raw cashews, soaked overnight in water 
  • Sun-dried tomatoes
  • 2 tbsp lemon juice 
  • 1 tsp dried oregano
  • 2 tbsp nutritional yeast
  • 1 tsp dried garlic powder


  1. Peel 2-3 zucchinis, continue to peel all the way to the core to create noodles
  2. Soak in warm water for 5-10 mins 
  3. In a food processor, blend cashews 
  4. Add 1/2 zucchini (peeled & chopped), 5 sun-dried tomatoes, lemon juice, dried oregano, pinch of sea salt, nutritional yeast & 1 cup of water 
  5.  Blend for 30 seconds 
  6.  Add garlic powder 
  7. Blend again, until smooth 
  8. Drain zucchini noodles and pat dry 
  9. Combine with sauce, toss, enjoy!