Sunday, August 11, 2013

Ⓥ Vegan Kitchen: (Raw) Zucchini Cashew Alfredo Pasta Ⓥ

As I mentioned last week: sooooo many zucchinis (from our garden)!!! One of my favourite things to do with fresh zucchini is to keep it raw and make pasta! Super delicious and because you keep the zucchini raw you're also keeping all of it's amazing nutrients--plus nothing tastes better than zucchinis right from your own garden (or if you don't have a garden, shoot for local as it will too be amazing ;)).
Okay, so here is a super simple, easy, and divine raw dish to keep your summer sizzling and your tummy happy! 

(Raw) Zucchini Cashew Alfredo Pasta

1 large, or a few small Zucchinis, spiralled into long thin "pasta" shapes.*

1 cup Cashews (soaked for 10 minutes or longer)
1 cup Water
1 Tbsp Lemon Juice
1 Garlic Clove
1 Heaped Tbsp Nutritional Yeast
1 tsp Salt
dash of Black Pepper
pinch of oregano (optional)

*Zucchini Pasta Preparation: 
Maybe you are fortunate enough to have an awesome spiralizer, but if you don't (and you don't want to fork up $40 or so for one) then there is a small investment alternative: a Julienne peeler! Ours cost us $12 and it works like a charm. It may take a little more time than a speedy machine, but I like the preparation process anyways, and it really doesn't take very long at all to use one of these amazing peelers. Oh, plus you get awesome thin beautiful "pasta" zucchini! ^_^ 

Place ingredients in a blendtex, vitamix, or even a food processor and blend until smooth. Takes approx. 5 minutes in a food processor. If you own a blendtec or vitamix then you can warm it up slightly too (and it only takes about a minute! Did I mention I love my blentec??! ;)) 
Add a little more water if necessary, or to get your desired consistency. Taste test if needed. 

Serve over your zucchini pasta, top with chopped avocado and you have a delicious heavenly meal that's super good for you!  
Makes approx. 2-4 servings.


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  1. Ummmm YUM!!! I gotta make this :) (I also need a julienne peeler...)

  2. I made this tonight and it was so good! Thanks for sharing the recipe.Sincerely, Connie Webb


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