Raw Vegan Alfredo Sauce with Zucchini Noodles

This raw vegan Alfredo sauce with zucchini noodles is rich, creamy and better yet, ready in under 30 minutes. And because it’s raw, it’s also naturally gluten-free!

Raw Vegan Alfredo Sauce with Zucchini Noodles (Low-Carb & Gluten-Free)

I’ve made a few raw dishes in the past that tasted rather bland or seemed like too much effort. This recipe is different because it’s super easy and doesn’t require a whole lot of fancy equipment or ingredients unless you don’t normally use miso paste and nutritional yeast – and they’re both optional anyway.

Raw Vegan Alfredo Sauce with Zucchini Noodles (Low-Carb & Gluten-Free)

I guess the inspiration for this came from the Best Ever Vegan Mac & Cheese recipe, and I tried to keep the ingredients as simple as possible. Like I said above, the miso and nutritional yeast are optional and while they may not be technically 100% raw, they do add a sweet/nutty/cheesy flavor.

Raw Vegan Alfredo Sauce with Zucchini Noodles (Low-Carb & Gluten-Free)

This post is dedicated to everyone who is sweltering in the summer heat at the moment AND to my friend Daina, who has been really successful at incorporating more vegan and raw foods into her diet over the past month. Going vegan is one thing, but going raw is a whole other commitment and I commend her for taking on this awesome challenge!

Raw Vegan Alfredo Sauce with Zucchini Noodles (Low-Carb & Gluten-Free)

Notes – Raw Vegan Alfredo Sauce with Zucchini Noodles Recipe

  • You should factor for two zucchinis per person for a main dish, or just one per person if you’re serving this as a side dish or part of a bigger meal.
  • You can make the zucchini noodles with a basic vegetable peeler, or you can be fancy and use a spiralizer or mandoline.


Raw Vegan Alfredo Sauce with Zucchini Noodles (Low-Carb & Gluten-Free)

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Raw Vegan Alfredo Sauce with Zucchini Noodles

This creamy raw “pasta” dish is perfect for those sweltering summer days! Vegan / Gluten-Free / Low-Carb

  • Author: Angela @ Vegangela.com
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Main
  • Cuisine: Italian, Raw

Ingredients

Scale
  • 4 small zucchinis
  • 1 cup raw cashews, soaked in water for 20 minutes and drained
  • 3/4 cup water
  • 1 tbsp lemon juice
  • 1/4 tsp nutmeg (optional)
  • 1 tsp thyme
  • 2 garlic cloves
  • salt & pepper, to taste
  • 1 tbsp light miso paste (optional – look for unpasteurized miso to make this 100% raw)
  • 2 tbsp nutritional yeast (optional)

Instructions

To make the zucchini noodles

  1. Using a vegetable peeler, remove the skin from the zucchinis and discard. Starting from one end of the zucchini, peel a long ribbon of flesh down to the other end of the zucchini. Turn the zucchini and repeat this step around the entire zucchini, until the core is so small that it is difficult to peel. Repeat this step for the other zucchinis.

To make the raw Alfredo sauce

  1. Combine the remaining ingredients in a food processor and blend until smooth.
  2. Place half of the zucchini noodles in a serving bowl and gently stir half the sauce through it. Repeat for the remaining noodles and sauce. Serve with a sprinkle of fresh basil or parsley.

Did you make this recipe?

Share a photo and tag me — I can’t wait to see what you’ve made!

Oh, and the zucchini noodles are also really good with fresh pesto!

Zucchini Noodles with Fresh Pesto

60 thoughts on “Raw Vegan Alfredo Sauce with Zucchini Noodles”

  1. I made this for dinner tonight and followed the ingredients exactly. My husband and I were pleasantly surprised by how good it was. I will definitely be making it again. Thank you!

    Reply
  2. Great recipe. ate tonight added an extra garlic bulb and left out a couple tbsp water next time I might even just go with 1/2 cup . And also added some spiralled carrot was yummy

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  3. Thanks for this recipe, I’ve been a vegetarian for 7 years, and vegan for just a few months. The sauce satisfied my cravings for something creamy and decadent. will be doing this often.

    Reply
  4. I cannot sing the praises of this sauce more!! OMG! Made exactly as described, put over julienned zucchini (bought julienne slicer for $10 at bed, bath and beyond). Half way through I felt guilty for eating “junk” food, and had to remind myself this it totally clean. It’s THAT good. Wow. Thank you so much!!

    Reply
  5. Too bad cashews are not raw, if they were they’d leave a chemical burn on your lips similar to battery acid like I experienced in the Peruvian Amazon. Just thought you should know, have any alternative nut ideas? Hello from Lima Peru!
    -Dan the Vancouverite

    Reply
  6. Made this for the family tonight as we are transitioning to mostly raw. My husband and I really liked it even without the miso. Kids are used to crunchy “noodles” but they liked the flavor. I did warm it a tad by warming the glass container on the stove top but never let it get hot. I’m finding this transition to be rather difficult with the kids so I really, really appreciate the raw food recipes that I can actually find the ingredients for! THANKS!

    Reply
  7. This recipe is awesome. I wanted to mention that it’s particularly great with kelp noodles. I rinse the kelp noodles and then marinate them in the alfredo overnight in the fridge. The noodles become soft and absolutely delicious. I just take it out of the fridge an hour before I want to eat it so that it comes back to room temperature. A+

    Reply
  8. Wow!! Only been doing the raw thing for a few weeks now, but been vegan for 8 yrs. Holy Moly this sauce is good!!! I hardly remember what dairy Alfredo tastes like, but I think I like yours waaay better! Seriously give thanks! This is definitely my new favorite raw recipe.

    If anyone’s interested i only had dark (red) miso at home so I used about 1/2 a T. and I had a handful of raw sunflower seeds I wanted to use up. so I soaked those and threw them in too. Yum! Give Thanks!!

    Reply
  9. Just wanted to tell you that your recipes “hit the nail on the head” for what I love to eat. I’ve just recently gone vegan in order to lose weight and I have missed the rich, savoury foods. Your recipes sound so delish! Can’t wait to try them-especially the ones with nutritional yeast. Never had it, but it sounds really good.

    Thank again!

    Jon

    PS I “invented” horseradish hummus last night and it is so good! Not bland like all the other hummus.

    Reply
  10. Wow! This looks delicious, I can’t wait to make this for my family. Could you heat the “noodles”, if so would you suggest stove top? Oven?

    Reply
  11. Hi! Thanks so much for this delicious recipe. I just made this for dinner and it was fantastic!!! I skipped the Miso because I didn’t have any. I also added broccoli to my zucchini noodles. Very good! I will make this often for sure!

    Reply
  12. Mmmmm – – looks super yummy. I make zucchini noodles sometimes, too, but usually just with fresh tomato sauce and herbs. I have this funny machine from Amazon called a “spirali” that makes curly ribbon noodles from zucchini or other veggies. It’s kind of a gimmick, but I find it entertaining! 🙂

    Reply
    • Hi Emily – Let me know if you try the Alfredo, it seems more decadent for me so it kind of makes up for the veggie noodles 🙂 I really want a Spirali, they look so awesome!

      Reply
  13. Thanks, Angela! Sorry it took me so long to post again. My kids LOVED it and it tasted really good heated up. I didn’t heat it for long, just long enough to take the “chill” off. They ate a whole bowl of it.

    Thanks so much for the miso help. I will buy a light one!!

    Tricia

    Reply
    • Hi Tricia! Thanks so much for the feedback. I’m so glad to hear that you and your kids loved it so much. What a great way to eat your veggies, right? I heated it up a little bit the other day and loved it too.

      Can’t wait to hear what you do with the miso!

      Thanks again for all the support and keep in touch!

      Reply
  14. Angela,

    What type of miso paste do you normally use? I see a lot of recipes that call for “miso paste” but when I get to the health food store there are MANY options and I get perplexed and give up because the stuff is just a little pricey and I don’t want to get the wrong one, and maybe there isn’t a “wrong” one. Would you mind helping me out?

    Thanks,
    Tricia

    PS – making the raw zucchini noodles tonight (at my 5 year old’s request, although I will probably have to warm his – he loved the picture, but usually won’t eat “cold” noodles). I am leaving out the miso paste tonight because I don’t have time to shop before dinner!

    Thanks a bunch (again!)

    Reply
    • Hi Tricia – That’s a good question! I only started using miso paste myself in the last couple years or so. For this recipe, I indicated “light miso paste” – so I used white miso… which is actually more of a caramel color. There’s also the really dark miso paste, but I think that would be too strong for this and would also change the color of the sauce. The miso imparts a cheesy/fermented flavor to things. If you’ve never really used miso before, I would just buy the lightest one you can find as it’s more versatile for other dishes. Let me know how your little one liked this. It should be fine without the miso and I’m curious to know how it tastes when heated-up!

      Reply
  15. BTW Ang, I’ve just found out that nutritional yeast isn’t raw 🙁 I was going to make it with some, but alas…. doesn’t matter too much, as it still tastes yummy without it

    Reply
    • Hi! I’m so glad to hear that everyone liked it! Aren’t zucchini noodles the best? You can eat a big bowl without any guilt. Going to check out your blog now – thanks!

      Reply
      • Couldn’t agree more – noodles are good, but now I can eat a bowl of veggie noodles without any guilt whatsoever… seconds please 🙂

        Reply
  16. Hi Angela! I just found your blog and as a vegetarian trying to transition into veganism, all of your recipes look so amazing, and I have yet to see one I wouldn’t absolutely love to make! Thank you for sharing your recipes and stories, and I can’t wait to read more of your posts!

    Reply
    • Hi Faith! Thanks so much for your kind words, I really appreciate it! I only post the recipes that I really love – and I use my website as my own personal cookbook because many of them are recipes that I make all the time.

      Congratulations on your decision to “take it to the next level”. Going vegetarian was really easy for me – but veganism was tougher because so many things contain dairy… and so many really good vegetarian dishes contain cheese. But it’s a lot easier these days with all the cheese substitutes out there – and as you see above, cashews and other nuts can be a great replacement too. Feel feel to drop me a line if you have any questions! 🙂

      Reply
  17. Thank you Vegangela for another great article and more wonderful pictures. I am so watching the garden grow and waiting to pull the first organic harvest of the year. This will be one of the first recipes to go onto our plate. Thanks!

    Reply
    • Hi Brian, Thanks so much for your kind words and taking the time to comment. This would be SO good with garden-fresh veggies. Would love to hear your feedback on this when you make it 🙂

      Reply
  18. the alfredo sauce looks like it has a creamy but light texture. it certainly looks delicious and the perfect meal for when the weather is 100 degrees!

    Reply
    • You’re so very welcome! I wasn’t sure whether or not you had done the “veggie noodle” thing and/or the “cashew Alfredo” thing but this one of my favorites because it’s so easy and fresh 🙂

      Reply

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