Photo: Raw Fettuccine Alfredo

Raw Fettuccine Alfredo

The Vega Antioxidant EFA Oil Blend can be found in the Wellness Department of any Down to Earth store. This versatile oil is naturally rich in Omega-3s and Omega-6s. It also has an impressive array of other good fats, antioxidants, and phyto-nutrients.

2 - 4 Servings

Recipe Categories:

Entrees VeganGluten-Free

Updated: Fri, 04/20/2018 - 9:32pm


  • 3 zucchinis
  • ½ cup raw cashews
  • ½ cup water
  • ½ teaspoon vanilla extract* (optional)
  • 2 teaspoons lemon juice
  • 2 teaspoons miso
  • 2 garlic cloves, chopped
  • 15 basil leaves
  • ½ small onion, chopped
  • 2 Tablespoons Vega Antioxidant EFA Oil Blend
  • 4 Tablespoons nutritional yeast

*Not considered a raw product


  1. Wash zucchini and cut off ends.
  2. Use a Spiralo to make zucchini noodles or you can use a vegetable peeler to peel zucchini lengthwise until reaching the core. These stringy slices will serve as your noodles. Transfer to a serving bowl.
  3. Process cashews, water and vanilla extract in a food processor until creamy.
  4. Add remaining ingredients to a food processor and process until smooth - about 1-2 minutes. This sauce can be served immediately or refrigerated for up to a week.
  5. Transfer Alfredo sauce to a serving bowl. Serve Alfredo sauce and zucchini noodles side by side and let your guests serve themselves. Keeping sauce separate helps the zucchini noodles stay crisp. Enjoy!