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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!