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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
The Rawtarian
Apr 23, 2012
Rory - but have you tried this???? http://www.therawtarian.com/raw-macaroni-and-cheese-recipe
SMustakeem
Mar 20, 2012
This is my favorite go to recipe!!! I used it while on a 21 day raw food challenge and it was quite the hit. Now that I am done I am continuing to go to it while adding it to mung bean noodles!!! LOVE IT LOVE IT!
The Rawtarian
Mar 22, 2012
Hmmm mung bean noodles! Now there is an idea that had never occured to me before! *brain starts clicking and whirling*
thank you!
Monish Anand
Mar 07, 2012
I'm about to try making the raw alfredo sauce... Gunna mix it in with a salad, if that doesn't taste great then I'll make a sandwich out of it.
valerie
Feb 23, 2012
o.my.yum!! this is so delicious and so easy to make!! I'm totally in love with your recipes! I'm on my thirty day challenge and your recipes help me SO much! THANK YOU!!!!
p.s. my sister and mother both tried this sauce and they loved it too!
The Rawtarian
Feb 28, 2012
Yay! I love it when you love it.
Good luck on your 30 day challenge!!
Cindy
Jan 31, 2012
I tried this last night for dinner, and it came out great! Nothing at all lacking. Even my meat eating family loved it!
The Rawtarian
Feb 06, 2012
Congrats! :)
Sarah
Jan 24, 2012
Oh, also, I haven't saved enough for my high speed blender yet so made this in my cuisenart and it worked. I put the ingredients in and just let it run for about 3-4min, stopping once to scrape the bowl. Just want to encourage other folks without blenders to give it a go as long they have a (good quality) food processor.
The Rawtarian
Feb 06, 2012
Thank you Sarah!
Sarah
Jan 24, 2012
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.
The Rawtarian
Feb 06, 2012
Sounds yummy! Glad to be in your regular rotation :)
Jess
Dec 10, 2011
How many servings does this typically make?
The Rawtarian
Dec 11, 2011
4-6 servings
Skye
Nov 30, 2011
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?
The Rawtarian
Dec 01, 2011
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
The Rawtarian
Dec 01, 2011
Also, did u use a high speed blender?
Nalini
Dec 01, 2011
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.
The Rawtarian
Dec 01, 2011
Yes, sounds like a good idea -- similar to my raw mac and cheese recipe: http://therawtarian.com/raw-macaroni-and-cheese/
Jessica
Nov 21, 2011
I also added yeast, yummm!! Next time I'll use less water though because I like it thick and creamy (:
The Rawtarian
Nov 22, 2011
I like it creamy too. It's a delicate balance. What'd you serve it with Jess?
Ashlyn
Oct 24, 2011
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!
The Rawtarian
Oct 27, 2011
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)
Tyler
Sep 07, 2011
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
The Rawtarian
Sep 08, 2011
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.
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