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Raw Kale Alfredo with Sun-Dried Tomatoes

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

  1. 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.
  2. In a small blender, combine cashews, water, NY, olive oil, garlic, water, and salt. Blend until smooth and creamy.
  3. Slice lacinto kale into thin noodle-like strips and combine with zucchini noodles.
  4. Pour raw Alfredo sauce on top and toss in sun-dried tomatoes.
  5. 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