Raw Alfredo Zucchini Noodles
Delicious, healthy twist on the classic alfredo fettuccine. The perfect “cheesy” lunch salad.
Servings 2
Calories 438kcal
Ingredients
For the zucchini pasta
- 2 zucchini spiralized
- 1/3 cup spring onion chopped
- 1/4 cup pine nuts raw or toasted
For the Alfredo sauce
- 3/4 cup raw unsalted cashew nuts soaked for at least 1 hour
- 2 clove garlic minced
- 3-4 tbsp nutritional yeast or parmesan cheese
- 1/2 cup unsweetened coconut milk
- 1/2 cup fresh basil leaves
- 1/3 cup fresh chives/parsley or to taste
- 1/2 lime/lemon juice only (use less if using lemon)
- black pepper to taste
- sea salt to taste
Instructions
- Soak cashew nuts for at least 1 hour in water. The longer you soak them the creamier the cashew cheese. Best is overnight.
- Spiralize the zucchini with a spiralizer, hand spiralizer or julienne peeler.
- Optional: toast pine nuts until golden in a dry pan.
- Add all alfredo sauce ingredients to a blender or food processor. Process/Blend until smooth creamy, “cheesy” paste. Add a little bit more coconut milk or water if needed.
- Combine spiralized zucchini with Alfredo sauce. Top with spring onions and pine nuts.
Notes
CLICK HERE for more info on how to spiralize veggies. Even if you don't have a spiralizer they are fantastic ways to help you create zucchini noodles, aka zoodles.