Raw Vegan Fettuccini Alfredo Recipe

Raw Vegan Fettuccini Alfredo Recipe

RECIPE FOR JERK BBQ MUSHROOMS ON TOP:

This recipe calls for the following products in the Elevated Pantry:

INGREDIENTS NEEDED:

DIRECTIONS:

In a small bowl, mix all ingredients except for the mushrooms & bell peppers to make the jerk BBQ marinade.

Pour the marinade over the sliced mushrooms & bell peppers, and let marinate for 6-8 hours OR simply dehydrate for 2 hours at 118 degrees. Dehyrating is most preferred to get the stir-fry feel from the bell peppers. This step will also enhance the flavours of the entire dish.

You can dehydrate both the pasta and the mushrooms/bell pepper blend at the same time (in two separate containers), for two hours, for best results.

Then, I add this mushrooms/bell pepper blend on top of this pasta dish.  Enjoy! Get creative!

 

"ALFREDO" SAUCE INGREDIENTS NEEDED:
    • 1 cup of almonds, pre-soaked for 8 hours
    • 1/4 cup of olive oil
    • 1 cup of water
    • 3-4 garlic cloves
    • 1 teaspoon of cumin
    • 1 tablespoon of fresh thyme 
    • Sea salt or Pink Himalayan salt to taste
    • juice of 1-1.5 lemon(s)
    • 3-4 dates, pitted

PASTA INGREDIENTS:

    • Kelp noodles
    • 1 cup of cilantro, chopped 

DIRECTIONS:

Combine all Alfredo sauce ingredients in a blender or with a handheld immersion blender until fully smooth.

Add sauce to noodles.

Add cilantro to saucy noodles.

OPTIONAL STEP, HIGHLY RECOMMENDED:

In a large bowl, put pasta in the dehydrator at 118 degrees for up to two hours. This softens the noodles, allows the sauce to blend and alchemize with the noodles, and also allows for the pasta to be served warm.

 

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