If you belong to a CSA, shop at the Farmers’ Market or have generous neighbors with vegetable gardens, you know that summer time means zucchini season. My favorite way to enjoy the abundance of squash is to whip up this creamy raw Alfredo sauce and mangia!
Zucchini Pasta Alfredo
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: raw entree lunch dinner dairy free gluten-free soy-free sugar-free vegan vegetarian pearl couscous zucchini Italian summer
Ingredients (2 servings)
- 1 large zucchini
- 1 cup hot water
- 3/4 cup raw cashews
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/2 small onion
- juice of half a lemon
- salt & pepper
For the pasta
Use a spiralizer for angel hair pasta or the spirooli for thicker noodles.Gently press the zucchini noodles between a clean kitchen towel to remove excess water.
For the Alfredo sauce
Soak raw cashews in warm water overnight.This process will neutralize the enzyme inhibitors and help your body digest the nuts better.If you don’t have time to soak,no worries,the sauce will still be super tasty.Drain the cashews and add them to a blender with the nutritional yeast,lemon juice,garlic and onion.Start by adding 3/4 of the hot water and blend on high speed for 90 seconds.If you prefer a thinner sauce,add the remaining water(or more as needed).Season with salt and pepper to taste.
Pour the sauce over the zucchini noodles and garnish with fresh chopped tomatoes and your favorite herbs.
Store unused sauce in an airtight container in the refrigerator for up to 3 days.This sauce can also be used as dip for fresh cut veggies.
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