Creamy RAWfredo Pasta

Happy Friday! We made the most amazing raw creamy pasta dish last night. I'll call it "RAWfredo." This is NOT a lowfat recipe, but if you are looking to indulge in pasta without the dairy and other animal fats, or without the gluten this is the way to go. Once in a while, it's a great treat and still raw vegan. Yay!

Creamy RAWfredo pasta 
(serves 3-4 - but if you eat a raw diet you could probably get away with more for your calories) 

1 1/2 cup soaked/rinsed RAW cashews (soak overnight at the most)
Enough water to cover the cashews in a blender (have extra so you can add for desired thickness)
1/2 lemon, juiced
2 tsp garlic powder
1/2 cup nutritional yeast
Sprinkle of dried sage and nutmeg
salt and pepper to taste
*if you like spice you can add some red pepper flakes

After you've soaked the raw cashews in water overnight, drain and rinse them. Add to a high speed blender. I used a nutri-bullet. Cover the cashews with water. The water can exceed a bit above for now. You can always add more later to get desired thickness of sauce. Add in the remaining ingredients for the sauce. Blend until super creamy. Try and keep it on the thicker side because when you add this to the zucchini pasta below, the water from the zucchini will thin it out anyway. So thicker is better! Taste to see if you want more spices. Do what you want!

2 medium-large zucchini's spiralized.
I use this model but you can also use a julienne peeler.

Mix the sauce into the pasta until all is covered. Then top the pasta with fresh or dried herbs. I used fresh basil and dried oregano. Truffle salt also tastes amazing on top of this dish.

This took all of 10 minutes to make. You just have to remember to soak the cashews!