Zucchini Pasta Alfredo

We’re always looking for fun raw recipes. We put this one together after finding several different forms of Alfredo sauce on the web. We took the best of all of them… Then added pumpkin seeds. The pumpkin seeds add a significant amount of iron and protein. They also bring a taste that can differentiate this sauce from your standard cashew cheese. Enjoy.

Zucchini Pasta Alfredo

  • 3 Zucchini, spiraled
  • Mini Tomatoes, halved
  • Sliced Baby Portabellos

Sauce:

  • 1 Cup Raw Cashews (soaked for 4hrs)
  • ¼ Cup Raw Pumpkin Seeds (soaked for 4hrs)
  • ½ Tblsp Lemon Juice
  • 1 Clove Garlic
  •  ½ tsp Fresh Thyme
  • 1 tsp miso
  • 1 tsp Sea Salt
  • 1 tblsp Nutritional Yeast
  • Black Pepper to taste

Spiral zucchini. Add baby portabellos and set aside.

Place all sauce ingredients in food processor or blender and process until a creamy sauce is formed. If you’d like a thinner sauce, slowly add warm water until desired consistency is reached.

Pour sauce over spiraled zucchini and mushrooms and toss until evenly coated. Serve and enjoy.

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