Raw Vegan Fettuccine Alfredo Recipe

Summer is perfect for raw food. You don’t heat up the kitchen, and you can use the bounty of fresh produce that’s in season.

This recipe is my version of something I ate at a local raw, vegan restaurant. You can make this at home for a fraction of the double-digit menu price.

Recipe: Vegan Raw Fettuccine Alfredo

For each serving:
1/2 to 1 zucchini
3 mushrooms, sliced
Chopped parsley for garnish

Sauce:
1/4 cup macadamia nuts
1/4 cup cashews
1/8 teaspoon salt
1 TABLESPOON lemon juice
1 clove garlic
1 teaspoon nutritional yeast
5 TABLESPOONS water
1/2 teaspoon shoyu or tamari

To make noodles:
Use a peeler to peel strips of zucchini into noodles. Or use a mandolin and the grater attachment to create long shreds.

To make sauce:
Combine all ingredients in a blender. Blend until creamy. You may have trouble blending such a small amount of ingredients. If so, double the recipe and use half the sauce per serving.

To serve:
Toss zucchini pasta with sauce. Mix well. Add mushrooms. Mix gently. Top with chopped parsley.

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