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!