Hey vegan bunnies! Today we’re going to make raw vegan fettuccini alfredo. When I was younger our family often went to the olive garden. I loved ordering a big bowl of alfredo. It was always so smooth and creamy. So, when creating this raw vegan fettuccini alfredo, I knew I had to replicate that same thickness and texture once remembered.
I really enjoy this meal when I’m craving comfort food. Make a large bowl for yourself and dig in. By using a spiralizer, you really get the feel as if you’re eating traditional noodles. And what’s better than guilt free alfredo? Um, nothing haha. Everything you need is listed below. Enjoy!
Raw Vegan Fettuccini Alfredo
2 cups soaked cashews
1/2 cup pine nuts
1 tbsp fresh lemon juice
1 tsp lemon zest
2 basil leaves
2 sage leaves
2 garlic cloves
1 1/2 cups spring water
1 tsp sea salt
1 tbsp nutritional yeast
Zucchinis (as many as you like. I use about 5 for the full batch of sauce)
Combine all sauce ingredients in the blender and blend until smooth!
Pour sauce over spiraled zucchini noodles or other veggie of your choice.
I store mine for up to 3 days in the fridge.