Fettuccini Alfredo (raw, vegan and gluten free)

By anonsouthernbell

If you want to save time, you can make a double batch of the sauce and store in your refrigerator for up to a week. You can also replace some of the cashews with pine nuts, which will give the sauce a bit of a more complex flavor.

Ingredients

• 2 medium zucchinis
• 1/2 cup cashews
• 1/4 cup water
• 1 large clove garlic
• 1 tbsp lemon juice
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/4 tsp nutmeg, to garnish (optional)
• 1 tbsp parsley, to garnish (optional)

Preparation

Step 1

Using either a vegetable peeler or a spiralizer, peel zucchinis into long noodle shaped strips.
Grind cashews to a fine powder in your blender, then add the water, garlic, lemon juice, pepper, and salt. Process until a smooth and creamy consistency is reached, adding more water if needed.
Toss your noodles in the sauce, and add some chopped parsley and nutmeg to garnish. My recipe makes one large serving, but can easily feed two people if served with a salad.