Recipe Directions

Step 1. Slice zucchini lengthwise with a mandolin, then cut into the strips with a knife to create fettuccine-like noodles.

Step 2. Throw all other ingredients into a blender/food processor and puree to a smooth, creamy consistency.

Step 3. Toss zucchini noodles with sauce and let sit for about 30 minutes before serving.

Step 4: Garnish with a sprinkle of nutritional yeast, cracked pepper and fresh basil.

Marniellen's Thoughts

By marniellen

Surprisingly very much like cream. The perfect raw comfort food!

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barf- I just ate some leftovers and it was DISGUSTING! It tasted of pine nuts and only pine nuts- not yummy one bit. Next time, I'll leave out the pinenuts and make only with cashews because this was so yummy freshly made.

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OMG! This is phenomenal!!! I made enough for leftovers so I could have something on hand when I am in the mood for late nate noshing on fattening food- this would TOTALLY satisfy those cravings. I did some tweaking to the recipe:

I used 1/3 c. pinenuts

1/3 soaked cashews

1 garlic clove

2/3 c. cashew kefir (I made cashew kefir by making cashew milk- left the pulp in and used a kefir starter- delish!)

fresh basil

celtic sea salt and coarse black pepper

1T. nutrional yeast

1 T. olive oil

1 tsp. agave

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This recipe ROCKS! Omitted the mushrooms, yeast flakes, olive oil and agave. Then, added 2 cloves garlic. I marinated the noodles in sea salt and then warmed slightly in the dehydrator. My non raw BF said I could make this any time I wanted because it was much more delicious than the flour/dairy laden version. SO SATISFYING--THANK YOU FOR THIS RECIPE!

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Can it be yeast powder? or does it have to be flakes?

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do you soak the cashews? i'm new and haven't made anything like this before. thanks!

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Carrie6292-the yeats is usually in the dried bins with wild rice and dried friut.

This was a wonderful dish i enjoyed it very much! So creamy and filling. I added less water and another zucchini and a small yellow squash(for extra color)

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can i do this without the yeast flakes? I have a hard time finding things like that in my supermarket/natural foods store.

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this turned out very bland. my not-raw boyfriend enjoyed it, though, after adding lots and lots more spices.

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hey, this was great! i used a combination of young coconut meat and pine nuts instead of the cashews (i dont react well to cashews), and it was deeelicious. thanks!

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I absolutely loved this recipe! It was one of the first raw entrees I have made, and it turned out really well! (Who needs a fancy schmancy dehydrator for everything!?)

My only gripe was that it was relatively watery. I would cut the water nearly in half...and I would perhaps added another zucchini (mine were smallish).

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I am starting to catch on! Thank you all :)

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looks very gourmet - perfect for romantic diner ~thanks!

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I LOVE this recipe! It's simple and very tasty!

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i made this tonight and it was fabulous! Thanks for the great recipe. I am going to make some more next Thursday and take it to my raw food class for everyone to try.

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I just made this. Yummy! I think it would have been even better a bit warmed up. I used zucchini and sauce that just came out of the fridge. I have enough sauce for another meal so it made two meals for me.

marniellen~ How did it turn out? The zuchhini I just had with this dish was "al dente", just like I like it. :-)

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I just made this. Yummy! I think it would have been even better a bit warmed up. I used zucchini and sauce that just came out of the fridge. I have enough sauce for another meal so it made two meals for me.

marniellen~ How did it turn out? The zuchhini I just had with this dish was "al dente", just like I like it. :-)

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Thanks everyone for such kind comments!

I picked up everything for a lasagne tonight, so perhaps I'll try out your tip Bluedolphin

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A trick I learned to speed up cooking/softening of the zucchini (or other vegi noodles), simply sprinkle noodles with salt after you cut them up. In a bowl, mix a little salt into the vegi noodles and let sit for about an hour. Rinse if you don't want saltiness. You can use the leftover water in the bowl for a juice or something else. Also use a vegi peeler to make the noodles if you don't have a mandoline. This recipe looks awesome. Need to get a few ingredients and then this one is on the table! The picture is good enough to eat. :-)

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sounds great looks great...gonna make it for dinner tonight

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Looks great, I think leaving them sit is the key to the zucchini softening and going very much like real pasta. Will have for Sunday lunch, thanks.

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looks GREAT! i cannot wait to make this...

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