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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170 votes
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Yes he loved it! He gave that and raspberry crumble two thumbs up! He has been requesting it frequently! =)

193 votes
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Love this one!! Thank you!

187 votes
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You're welcome, Jennie!

211 votes
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I tried both the brownies and Alfredo sauce today... LOVED BOTH!!!

342 votes
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So glad you enjoyed, Valerie! You chose some good recipes to start with. :)

Top Voted
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Can I make this ahead of time?
Just like an hour and a half ahead of time.
Thank you,
Paige

2 votes
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Yes, definitely Paige! If just making 1-2 hours in advance, I wouldn't refrigerate it. Just leave it out at room temp (otherwise it will solidify a bit in the fridge, which will make it more difficult to spread and mix etc).

266 votes
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I am just starting to dabble in things like this and I am very skeptical, BUT this is AMAZING!! I used roasted cashews and then followed the recipe otherwise (and used my Vitamix). I never dreamed it would be this yummy! I just had my left overs with spaghetti squash. So good!

231 votes
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Hi Joyel, Love the idea of having it on spaghetti squash!!

366 votes
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mmmmmmmmmmmmmm..... made this last night with purple rice noodles and topped it with green onions and fresh parsley and it was soooooooooo yum!! Thanks for such great recipes, keep em coming!
:)
Mindy

Top Voted
267 votes
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Awesome, Mindy! PS: Love your profile pic. Wish I could do that!

37 votes
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This sauce is awesome!!! Gracias!!

Posted from The Rawtarian App

36 votes
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:) Leomaris

40 votes
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Eating it right now and loving it!!! Soooo cheesy!! Might go for a second round :-)!! Thanks for all your amazing recipes you make Raw eating easy and delicious!!

Posted from The Rawtarian App

36 votes
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Hi Mese, so glad you liked! Glad to have you here and glad you are putting the app to good use!

38 votes
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I made this today with kelp noodles and it was absolutely delicious, thank you! I added greek olives, chopped basil and sliced heirloom tomato.

30 votes
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Hi Lena, that sounds super tasty!

39 votes
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Hey, I am very new to all of this and just interested to know how much this recipe makes? It seems like a lot of nuts to consume. How many people would it feed? Does the sauce keep? Cheers:)

32 votes
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Hi Estella, so glad to have you in TRK! Welcome. :)

Great question. If you are using this recipe as a "pasta" sauce then it'll probably make approximately four medium-to-large servings.

This recipe does keep very well in the fridge - for approximately 3-4 days. Just stir it briefly before using. Store in fridge tightly sealed.

33 votes
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Thanks! Today was my first day of the 30 day raw eating plan:) My Mum has joined me which is super exciting! The course has provided me with great prep. I'll let you know how it goes!

38 votes
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Awesome Estella! If you don't mind, in TRK I will create a daily journal for you :)

35 votes
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YES! This is amazing. I'm still new to the raw life, and whenever I am tempted to go back, I just make one of your recipes and instantly the temptation vanishes!!!!

For this, I used pumpkin seeds because I didn't have pine nuts and I used fresh basil because I had no thyme, and it still came out phenomenal. THANK YOU!

34 votes
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Those sound like interesting and delicious tweaks, Jovi! Necessity is the mother of invention :)

37 votes
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I am in awe of the taste of this sauce. I added some Italian herbs to the sauce as a garnish. Fantastic!!

37 votes
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Glad you liked! Curious what you ate it with?

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