Raw Kale Alfredo with Sun-Dried Tomatoes
- Cuisine: Entree
Ingredients
Scale
- 2 zucchini
- 1 small bunch lacinto kale
- 1 cup sun-dried tomatoes (chopped)
- 1 cup cashews
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 cup of water
- 1 teaspoon Himalayan sea salt
Instructions
- Cut off the ends of the zucchini and make noodles using a vegetable spiralizer or use a simple vegetable peeler to slice very thin thick fettucini-style noodles.
- In a small blender, combine cashews, water, NY, olive oil, garlic, water, and salt. Blend until smooth and creamy.
- Slice lacinto kale into thin noodle-like strips and combine with zucchini noodles.
- Pour raw Alfredo sauce on top and toss in sun-dried tomatoes.
- Mix well and serve at room temperature. Enjoy!
Notes
I like to throw the scraps of the zucchini from the spiralizer into the alfredo sauce that way we aren’t wasting anything.
Nutrition
- Serving Size: 2
- Calories: 659
- Sugar: 19g
- Sodium: 1284mg
- Fat: 48g
- Saturated Fat: 9g
- Unsaturated Fat: 36g
- Carbohydrates: 49g
- Fiber: 11g
- Protein: 22g
