It's time to get Raw Again....RAWsome Fettuccine Alfredo

Yes, yes...I do love my raw recipes.  Such a great alternative to something that is typically carbohydrate driven.  So this is the raw variation of the mushroom alfredo pasta I made yesterday. 

Something to note about raw recipes:  It is all about preparation.  Of course you will not be "cooking" anything, but you will have to let your ingredients sit and rest in order to achieve the desired consistency.  So in all actuality it is quite simple to make and requires very little hands-on time!


Raw Fettuccine Alfredo

What is great about eating raw, is that it is so light and delicious you have the option of making multiple variations of a pasta dish, without feeling full and over indulgent.

But, for all purposes of this recipe, I will just concentrate on the Mushroom Alfredo "Pasta".





Ingredients:
2 zucchinis
1 cup raw cashews (soaked at least 2 hrs)
1 clove garlic
1/4 c nutritional yeast (optional b/c not entirely raw)
1/2 c water
s + p
thyme
nutmeg (optional)
onion powder
mushrooms
evoo (extra virgin olive oil)
1 tbsp balsamic vinegar
chopped basil

Directions:
Begin with soaking your cashews for at least 2 hrs.  With a mandolin or veggie peeler, slice zucchini into thin strips.  Lightly salt and let stand for about an hour.  In the meantime, marinate mushrooms with evoo and balsamic vinegar.  Let sit until soft.

In a blender, mix your cashews, garlic, nutritional yeast, water, s+p, thyme, nutmeg, onion powder until smooth.  Adjust the consistency to your liking by adding in more water or a touch of evoo.

Mix your zucchini noodles with your "alfredo" sauce and garnish with fresh basil.

And there you have it!  A light, sexy and tasty "pasta" dish.