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Raw alfredo sauce over zuchhini pasta with ground sunflower seeds

I’ve actually been making this raw “pasta” dish for months, and enjoy it even when I’m not on a raw vegan diet. The macadamia alfredo sauce is creamy and delicious, I use it as a dip for carrot and celery sticks all the time. But I really love it tossed with zucchini noodles. They’re easy to make, but you’ll need some type of spiral vegetable sliver in order to get them into spaghetti shaped pieces.


3 zucchinis
1 c macadamia nuts
1/4 c cashews
1 lemon
1 tbsp nutritional yeast
Coconut milk
Olive oil
Kosher salt
Black pepper
Fresh nutmeg


1. Soak cashews and macadamia nuts in warm water for at least six hours.

2. Peel and slice zucchinis into spiral pasta sized pieces.

3. Set zucchini noodles aside, rise and strain your soaked nuts.

4. Put rinsed nuts, the juice of a lemon, nutritional yeast, and a a bit of coconut milk, olive oil, kosher salt, black pepper, and a fresh grate or two of nutmeg.

How much coconut milk and olive oil? I’d say use a 2 to 1 ratio and start with a few tablespoons then add more gradually as you’re blending until you have a smooth and creamy sauce.

5. Toss vegetable noodles with sauce, then plate. Sprinkle with optional sunflower seeds.

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