Raw Zucchini Fettuccine Alfredo
I adore this Raw Zucchini Fettuccine Alfredo for its creamy, velvety texture that feels indulgent without any cooking. It’s a refreshing way to enjoy fresh veggies while still satisfying my comfort food cravings.
You know, there's something truly special about raw dishes that celebrate the natural flavors of fresh ingredients.
This recipe came to me on a warm summer day when I was craving something light but filling.
I whipped it up in no time, and the creamy sauce paired with the crisp zucchini just felt like such a treat.
Plus, it's an incredible way to sneak in those greens without even realizing it!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using raw zucchini for its crunch and freshness, but you could also try cucumber for a different twist. If you don't have cashews, soaked sunflower seeds can work as a great substitute for the creamy base. Just ensure they’re well-blended for a smooth texture!
Tips & Notes
- •Always soak your cashews for at least 2 hours; it makes a world of difference in creaminess.
- •I keep my zucchini noodles in a bowl with a little bit of salt and cover them until I’m ready to serve – this helps keep them fresh.
Recipe Variations
- •Sometimes, I’ll add sun-dried tomatoes or olives for an extra punch of flavor.
- •If you’re in the mood for a little spice, throw in some red pepper flakes to the sauce.
Storage & Freezing
This dish is best enjoyed fresh, but if you have leftovers, store the zucchini noodles and sauce separately in airtight containers in the fridge for up to 2 days. Just toss together again when you're ready to eat!
Frequently Asked Questions
Can I make this ahead of time?
You can prepare the sauce ahead of time, but I recommend tossing it with the zucchini just before serving to keep the noodles crisp.
What if I don’t like nutritional yeast?
No worries! You can use tahini or a bit of miso paste for a different flavor profile; just adjust the quantity to taste.
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I adore this Raw Zucchini Fettuccine Alfredo for its creamy, velvety texture that feels indulgent without any cooking. It’s a refreshing way to enjoy fresh veggies while still satisfying my comfort food cravings.
Ingredients
Instructions
- 1
Start by spiralizing your zucchini. If you don't have a spiralizer, a vegetable peeler or mandoline will work just fine to create thin ribbons.
- 2
In a blender, combine the soaked cashews, nutritional yeast, minced garlic, lemon juice, almond almond milk, olive oil, salt, and black pepper.
- 3
Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides a couple of times.
- 4
Taste the sauce and adjust the seasoning if needed. If you want it a bit tangier, add more lemon juice.
- 5
In a large bowl, toss the spiralized zucchini with the creamy sauce until every noodle is well-coated.
- 6
Serve immediately, garnished with fresh basil. Enjoy the beautiful colors and flavors!
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