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Just because you are vegan and gluten free does not mean you shouldn’t enjoy a delicious bowl of Fettuccine Alfredo! This is a raw dish, which means that in addition to being vegan and gluten free, the ingredients are all good for you! We snagged this delicious dish from But I Hate Tofu‘s recipe blog, and can honestly say that this was an amazing dinner! The garlic and creaminess of the Alfredo sauce will leave you wanting more. And to top it off, it comes with a recipe for raw, vegan parmesan “cheese”. This is a must make!
Raw Fettuccine Alfredo
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
- 2-3 zucchini
- Olive oil
- 1-2 crushed garlic cloves or powder
- Himalayan salt to taste
- Pepper to taste
Approximately 1 hour prior to eating, slice the zucchini into thin “noodles”. Pour olive oil, garlic, sea salt and pepper over the noodles and massage the mixture into the noodles, making sure that all noodles get covered. Set aside.
- 1 cup of raw cashews
- 3 tbsp nutritional yeast
- 3 tbsp lemon juice
- 1 1/2 tbsp white miso (fermented bean paste, not the kind with fish)
- 1 tsp himalayan salt
- 1/4 tsp pepper, white or black
- 2 tbsp truffle oil
- 1/4 cup olive oil
- 2 cloves of garlic
Blend all ingredients together in blender and set aside .
Raw Parmesan Cheese
- 2 ½ cups of brazil nuts
- 1 teaspoon minced garlic
- 1 teaspoon sea salt or himalayan rock salt (add more if you like a saltier cheese)
Throw it all in your food processor, or small batches in your blender. Store in airtight container in fridge.
To assemble the entire dish: Drain your noodles thoroughly, as the salt mixture will have brought out the water in the zucchini. Pour some Alfredo sauce on top and sprinkle the parmesan cheese over it!
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