If you've been looking for a nutritious raw vegan substitute for pasta with cream sauce, then this satisfying and colorful combination will truly delight you! The pasta is made from carrot strips, while the rich creamy sauce is concocted from raw cashews, hemp seeds and flavorings. You can also sprinkle some raw sesame seeds on top if you like for some extra protein and calcium. Served with a side of satisfying avocado, you and your family will love this tasty dish and how you feel afterwards!
3 tblsp raw cashews *
1 tsp unpasteurized miso
1 tblsp nama shoyu
4 tblsp fresh coconut water
1 large clove raw garlic
Pinch of dried basil, sea salt and freshly ground black pepper to taste
1 tblsp raw hulled hemp seeds
3 washed carrots.
1 ripe avocado
Place sauce ingredients in a blender except for the hemp seeds. Blend together until smooth, adding coconut water as necessary to blend.
Place blended sauce in small mixing bowl and stir in hemp seeds.
Slice carrots thinly into strips by hand, by using a mandoline, or by spiralizing them.
Place carrot strips into small mixing bowl with sauce and massage sauce into the strips.
Put carrot strips with sauce onto a medium sized serving plate.
Open avocado, remove flesh from skin, cut into long slices and put on the serving plate beside the carrot strips.
For more delightful raw vegan recipes like this one, please check out Raw From The Garden's website at www.RawFromTheGarden.com today!
Update: Raw From The Garden's featured living food chef and recipe book author Alice Dee will be teaching a series of delicious weekend retreat workshops this coming summer and fall on using the "Raw Vegan Cuisine for Healing and Weight Loss" at beautiful Spirit Lake Hermitage in Northern California. Click here for more details and the event dates.