Last night I attended a raw vegan cooking/juicing class hosted by 24 Carrots restaurant owner at Whole Foods in Chandler. One of the recipes she demonstrated was raw vegan zucchini alfredo. It was not only delicious, but took mere minutes to make. I had to try to make it for myself. From start to finish it took less that 10 minutes to prepare. So easy, so delicious....what's not to love!!!
For the sauce, you will need:
2 Cups raw cashews, soaked in water (I soaked mine for only a few minutes)
1 C plain coconut milk
1 heaping tbsp nutritional yeast flakes
2 cloves garlic
salt & pepper to taste
For the noodles, you will need:
2-3 zucchini
2-3 carrots, peeled
In a food processor with a shredding disc, shred the zucchini and carrots. You can also accomplish this using a spiral cutter (sadly I do not have one....yet!). Set aside. Meanwhile, place all the sauce ingredients in a blender (a Vita Mix works great here) and blend until smooth. You can add more coconut milk to thin to your desired consistency. Pour sauce over zucchini and carrots and combine. Adjust salt and pepper as needed. Enjoy!!
