I believe once you get use to the simple and tasty raw / vegan version of a cream sauce you might just never go back to the dairy one!!
I used Kelp Noodles for this recipe, but whether it is Zucchini noodles or regular pasta, it will still be tasty!!
Kelp noodles are harder to find, any local health food store that has a fair amount of raw foods may sell it. I usually order mine on line so I order a few packs at a time as they keep well in the fridge. You can serve them right out of the package cold or put in a dish or warm to hot water to warm them up. They are loaded with nutrition and lots of minerals, are crunchy and don’t really have a strong taste but I like them – it makes regular pasta seem mushy.
– 11/2 cups chopped Mushrooms ( I used regular mushrooms but any can be used as they will give a different flavor)
Put into a bowl with
– 1 tbsp Tamari
– 2 tbsp Olive oil
– sprinkle Sea salt
Mix well and let marinate for a few hours (2 – 4 hours) stirring occassionally
In the Vitamix or blender
– 11/2 cups raw Cashews
– 2 cloves Garlic
– Pepper ( I like a mushroom / pepper sauce so I added a fair bit but add to your liking)
– 6 – 8 oz of water – start with 6 oz and slowly add more depending on how thick or thin you like your sauce (so you may need to add a little more, just add a little bit at a time while the blender is mixing)
Once your sauce is smooth, throw in 3/4 of the mushrooms and keep blending – this sauce I made smooth so I blended it up well, but you can also leave the mushrooms chunky, you will need to process less.
Pour the sauce over the noodles, add a few of the remaining noodles on top, garnish and enjoy!!