Raw Fettuccini Alcashew


Raw Fettuccini Alcashew


For Sauce:

  • Soaked cashews
  • ½ lemon juiced
  • ½ sm. Clove garlic opt.
  • Secret ingredient: dash black truffle oil. This is opt. but does take the recipe over the top.
  • Enough water to make a thick sauce start small and add until desired consistency.
  • Blend in a high speed blender or bullet type blender until creamy thick sauce.
  • Mix into noodles.
  • Gently fold into noodles and sauce:
  • ¼ cup destemmed chopped parsley
  • ¼ cup destemmed chopped cilantro
  • ¼ cup minced sweet red bell pepper
  • 1/8 cup capers


  1. To Prepare Cashews: For 2 servings, use 1 cup cashews. Soak overnight in plenty of pure water. (remember, the cashews will absorb a lot of water) In the morning, rinse and drain cashews. Now, they are ready to use. You could also substitute macadamia nuts.

  2. Make Noodles with a spiralizer type tool or simple a potato peeler. With the potato peeler method, be sure to keep turning the zucchini as you peel. I also sometimes use Kelp noodles, or a combo. Kelp noodles come in a package and only need to be rinsed under running water, and are then ready to use.

Recipe Notes

I do not normally measure these ingredients, I go by intuition, and what we like, don’t be tied to these amounts. Enjoy!

Giri is a Registered Holistic Nutritionist, and an E-RYT 500, having completed her trainings in the Sivananda tradition. She is certified in Yoga of Recovery. One of her main passions is working with people in recovery from addictions and disordered eating. Giri is certified in Yoga Nidra, and Chakradance. Giri is a Certified Transformational Breath® Trainer. Read more

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