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!
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.
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.
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!
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.
More 30 minute recipes you’ll love
- Broccoli, Red Bell Pepper & Chickpea Salad
- Fresh Tomato, Basil and Lemon Zucchini Pasta
- Black & White Bean Quinoa Salad
- See all my 30 minute vegan recipes
Raw Vegan Alfredo Sauce with Zucchini Noodles
This creamy raw “pasta” dish is perfect for those sweltering summer days! Vegan / Gluten-Free / Low-Carb
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Main
- Cuisine: Italian, Raw
Ingredients
- 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
- 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
- Combine the remaining ingredients in a food processor and blend until smooth.
- 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.
Oh, and the zucchini noodles are also really good with fresh pesto!
