Raw Food Recipe: How to make Zucchini Pasta with Alfredo Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Blend soaked cashews with water to make cashew cream, using as little water as possible for thickness.

Add 1/2 teaspoon of probiotic powder to the cashews if making cheese, using about a half teaspoon per cup of cashews.

Prepare cashew cheese or cream and set aside.

Add 3/4 cup of cashew cheese or thick cashew cream to the blender.

Add nutritional yeast, 1 teaspoon of light miso, 1/2 teaspoon of onion powder, and 1/4 teaspoon of garlic powder to the blender.

Add a pinch of Himalayan crystal salt, a pinch of nutmeg, and a pinch of white pepper to the blender.

Blend the mixture starting on low, adding water as needed to achieve desired consistency.

Add fresh dill (1 teaspoon to 1 tablespoon) to the blender and blend briefly to incorporate without turning it green.

Prepare zucchini pasta using a horizontal slicer and set aside.

Serve the cashew Alfredo sauce over the zucchini pasta, using about 3 tablespoons of sauce per serving.

Garnish with additional dill and cashew parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens