¾ cup Thai coconut water
2 cloves garlic, peeled
½ cup fresh lemon juice
1 teaspoon sea salt
1 cup raw pine nuts or cashews, or a combination
½ teaspoon ground nutmeg
6 to 8 zucchini, peeled and cut like spaghetti with a Spirooli slicer according to the manufacturer’s instructions (see Note)
In a high-speed blender, combine all of the ingredients except the zucchini noodles, and blend until they are smooth. Put the zucchini noodles in a serving bowl, pour the Alfredo sauce over the noodles, mix well, and serve.
Note: The texture of the zucchini noodles improves when they are left to sit in the open air at room temperature for 6 to 8 hours.