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 souce, toss, enjoy!