This delicious raw vegan recipe comes from Chef Sylvia Thompson’s menu at her award winning Honolulu restaurant Greens and Vines. She demonstrated how to make this dish at the Learning Kitchen at VegFest Oahu 2016. It was standing room only in the tent and every person in the audience got to sample this creamy yet healthy creation. Video of cooking demo coming soon, join our mailing list to be notified when it’s ready.
Zucchini Fettuccine Cashew Alfredo with Marinated Mushrooms
- 2 and 1/2 cup cashews
- 1 1/4 cup lemon juice
- 2 1/2 tablespoon nutritional yeast
- 1 and 1/4 cup water
- 1 and 1/2 teaspoon garlic
- 1 and 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup sliced crimini mushrooms
- 1/4 cup extra virgin olive oil
- 1/2 cup tamari
- 1/4 cup apple cider vinegar
- 1 and 1/2 teaspoon minced garlic
Zucchini Fettuccine Noodles
- 6-8 medium size zucchini (1 zucchini is approximately 1 cup of noodles)
Wash and wipe the zucchinis. Slice off the stem end. Place the rounded end on the chopping board, and using a vegetable peeler, remove the skin from top to bottom as you turn the zucchini around while holding the cut side with your fingers on the top of the zucchini. Clear the board of the zucchini skin. Use the same method of peeling the zucchini, to make long wide “noodles” with the vegetable peeler, up to the seed bed. Peel each end up to the seed bed.
Slice the mushrooms about 3/8 inch slices, then place in the marinade and stir. Let them marinate while you mix the alfredo sauce and the noodles with a pair of tongs, just enough to coat it. Using a slotted spoon, remove the marinated mushrooms from the marinade and place on top when ready to serve. Sprinkle 1 and 1/2 tablespoon of chopped parsley on top of the mushrooms. Note: Zucchinis release a lot of liquid if it just sits there and the dish will lose its appeal. Recommend serving immediately after adding sauce to the noodles.
Video of this cook demo coming soon, please subscribe to our mailing list to be notified when it is ready.