Recipe Directions

  • 1. Throw all ingredients in the blender and blend 'til they get alfredoey! It'll get really nice and creamy, so keep blending... And you're done!
  • 2. Serve over raw vegan "noodles!"
  • Raw Noodles
  • Of course, you know that raw "noodles" are simply spiralized zucchini or squash. (Or kelp noodles that you buy at a store.)
  • If you don't have a fancy spiralizer nor any kelp noodles on hand, just do what I do: peel the vegetable and discard the peelings. Once all of the tough peel has been removed, just use your vegetable peeler to make "noodles" out of the remainder of the vegetable. I usually discard the really seedy core though. Zucchini makes the best noodles.
  • I'd recommend zucchini. They have the best texture and their taste is quite bland and it takes on the sauce's flavour very nicely. But please don't use cucumber for the noodles! (Cucumbers are too wet; avoid cucumber noodles.)

The Rawtarian's Thoughts

By The Rawtarian

I miss cheese, I really do. But I tell ya, this raw alfredo sauce recipe has a cheesy, creamy texture that is oh, so alfredoey.

I can honestly say that I like this alfredo sauce more than SAD (standard American diet) alfredo sauce. HONEST!

If you've tried my raw mayonnaise recipe the taste is quite similar, although this alfredo sauce is quite garlicky, whereas the raw mayo does not contain any garlic. Enjoy this absolutely delicious alfredo sauce recipe.

This recipe is quite large, and it actually keeps in the fridge really nicely.

This recipe works best with zucchini "noodles" (see below for more info) or with raw vegan kelp noodles.

Toppings

Sometimes I top my alfredo sauce and noodles with vegetables. Your taste-buds will let you know what topping you might like to try on your pasta.

My husband prefers broccoli and red pepper. I love parsley, mushrooms, tomatoes, and olives. To each his or her own! Edit: Actually, I love black pepper and parsley and that's it! Simpler is better!

But for your first time just try it simple: raw alfredo noodles and sauce.

Recipe Photos

Nutrition Facts

Nutritional score: 66 out of 100
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Calories.
  • This recipe is a good source of Protein, Iron, Vitamin B6, and Vitamin K.

Amounts per 144 g (5 oz) suggested serving

NameAmount% Daily
Calories 376 15 %
Protein 12 g 22 %
Fat 30 g 37 %
Carbohydrates 21 g 6 %
Dietary Fiber 2.3 g 7 %
Sugars 4 g
Calcium 32 mg 3 %
Iron 5 mg 36 %
Sodium 476 mg 21 %
Source: The Rawtarian, USDA

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Comments and Reviews

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28 votes
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Ok, so I made this for dinner tonight and my husband and I both absolutely loved it! My husband's comment was that it is even better then "real" alfrado :o)

I used all cashews since I didn't have any pinenuts and I soaked the cashews for about six hours first. The texture and ingredient proportions still seemed to work well even with the soaking. I put in more like 5 cloves of garlic since we really like it and served it over the zucchini "noodles". I also tossed in some of the lightly steamed broccoli that my kids were having for dinner (not raw, gasp!). I sprinkled chopped fresh tomato over mine and loved the addition, hubs prefered it without.

Certainly a "keeper", we actually decided it should go on the weekly rotation.

26 votes
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Sounds yummy! Glad to be in your regular rotation :)

29 votes
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How many servings does this typically make?

33 votes
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4-6 servings

28 votes
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I am new to trying out raw recipes. I was really excited to see this recipe and I tried it with out the pine nuts, with extra cashews, and I wasn't the biggest fan. So added vegan cheese and I liked it a little better. I just found that the cashews made it taste sweeter than regular alfredo sauce, so I found myself pouring on the salt :(. Would almonds we a good supplement if I didn't like the sweetness?

34 votes
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Hmm! I don't find it sweet. Almonds won't work as well -- it'll be really grainy and gritty with almonds.

To combat sweetness I would do these things (1) add more lemon juice (3) add more salt to taste

But to most people reading this thread do not add more salt, just make it as per the instructions yourself the first time

29 votes
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Also, did u use a high speed blender?

30 votes
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I don't find them sweet, either. But if vegan cheese helped, I wonder if adding nutritional yeast might work, too. I'm going to try that today and I'll report back.

30 votes
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Yes, sounds like a good idea -- similar to my raw mac and cheese recipe: http://therawtarian.com/raw-macaroni-and-cheese/

26 votes
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I also added yeast, yummm!! Next time I'll use less water though because I like it thick and creamy (:

27 votes
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I like it creamy too. It's a delicate balance. What'd you serve it with Jess?

28 votes
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This is delicious! I've made it twice already. The first time I followed the recipe word for word and the second time I switched up half of the cashews for brazil nuts. They were both so good!
Oh, and by the way, the kelp noodles were also delicious! I was very surprised that they were a little crunchy. I wasnt expecting them to be crunchy at all.

Thanks again!

26 votes
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Hey Ashlyn,

Glad you liked and were able to get creative with it, too!

Mmmmm alfredo sauce... lol...

I don't really like the crunch. To get rid of the kelp noodle crunch sometimes I mix my noodles and sauce really well and let sit overnight so noodles soften. (But often I am too impatient to do that)

24 votes
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This is so good and weirdly cheesey! I have tried less water plus tomato and and a little pecan and it's great as well! Just a table spoon of pecan I think in most cashew dishes adds a little slow cooked meaty taste borderline smokey? Idk if anyone has noticed that about pecans or if my new raw taste buds go crazy! Haha

26 votes
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Haaha, yes, it is weirdly cheesy. In a good way!

I like your idea of adding a few pecans for a smoked flavor. I'll have to try that.

23 votes
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This is the best sauce!! And with kelp noodles, it is a fantastic and healthy meal. I added quite a few leaves of fresh basil so it became more of a creamy pesto...which was delicious with the noodles. I had it cold which was really tasty. I think it would be great with some lettuce and tomatoes, too.

24 votes
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Mmmm the addition of basil sounds awesome. I love basil. I have some growing in my yard but I keep saving it... Not sure what I'm waiting for to use it! I think the basil and creamy taste would go perfect together.

24 votes
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Wow! I decided to make this as our first exposure to a raw food dinner. It was amazing. My husband and I were both pleasantly surprised at how good and satisfying it was. Thanks so much for sharing the recipe!

28 votes
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Very wise choice for a first exposure to a raw dinner! :)

Try it with another no-fail raw dessert: http://therawtarian.com/raw-brownie-recipe/

18 votes
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Pleasantly surprised with this recipe, it's tummy!! I used a tablespoon of thyme leaves (vs ground thyme) and it's perfect. Sprinkle a little bit of coarse ground sea salt on when serving and you will get a taste explosion.
Thanks for the recipe and your site.

20 votes
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You are welcome, my friend!

23 votes
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MMMMMMMMMmmmmmm, so good! I made this for my husband and I he LOVED it! I used zucchini and carrot for the "noodles". Definitely will be having this again! Thank you for the great recipes! Oh, I also made your cheese cake! oh my word, delish!!!

20 votes
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Lol, glad you like :)

24 votes
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Yummy yummy yummy! My husband is transitioning into a raw food diet and he almost cried when he was at a party where baked ziti was being served. I found this recipe I was deeply hoping he'd enjoy it as a good replacement for his pasta. He LOVED IT! I tossed this in a bowl with kelp noodles, cherry tomatoes cut in half, some diced basil a sprinkle of salt and pepper - plated, added more sauce on top, a splash of freshly squeezed lemon, another sprinkle of basil and a tiny pinch of salt. Sooo goood!

82 votes
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My partner and I stumbled over here by a different website and thought I should check things out. I like what I see so now i am following you. Look forward to looking at your web page for a second time.

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