To make zucchini noodles: choose a large thick zucchini. Slice lengthwise into thin strips. Pile strips on top of one another and slice into fettuccine thick “noodles”
In a saucepan combine 2 tbsp cashew cream, 1 tbsp white wine, and 2 tbsp vegetable stock. Simmer until thick. This will be enough sauce for 2 bowls, increase as needed. If sauce becomes to thick, loosen it with more veggie stock
Toss zucchini noodles into sauce until heated through
Top with chopped fresh parsley and a sprinkle of sea salt
Alternatively, feel free to use this “Alfredo” sauce on traditional or whole grain pasta.