Raw Vegan Alfredo with Broccoli
This raw vegan zucchini pasta with alfredo is grain-free and low in carbs.
Prep Time 25 minutes
Total Time 25 minutes
- 3/4 cup (180ml) filtered water
- 5 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 3/4 cup (105g) raw unsalted macadamias, soaked
- 3/4 cup (105g) raw pine nuts, soaked
- 2 teaspoons minced garlic (about 2 cloves)
- 1 1/2 tablespoons white miso paste
- 1 tablespoon finely chopped yellow onion
- 1 tablespoon finely chopped fresh thyme
- 1 teaspoon Celtic sea salt, plus more to taste
- 1/8 teaspoon freshly ground white pepper, plus more to taste
- 4 medium green zucchinis
- 1 cup (90g) finely chopped broccoli florets
- 1/2 cup (40g) finely chopped green onion (white and green parts)
- 1/2 cup (70g) raw pine nuts
- 1/2 cup (12g) finely chopped flat-leaf parsley
To make the sauce, throw all of the ingredients into your blender, and blast on high for about 1 minute, until smooth and creamy. Tweak salt and pepper to taste.
To make the “noodles,” cut the ends off the zucchinis and use a spiralizer to create long spaghetti-style noodles. Or use a wide vegetable peeler to shave thin fettucine-style noodles. You should have about 8 cups (800g).
Toss the noodles, broccoli, and green onions with about 1 1/2 cups of sauce, adding more as needed. Stir in the pine nuts and parsley. Season with salt and white pepper, to taste. Swirl portions onto a plate or bowl, and pass extra dressing at the table.
Photo by Trent Lanz and styling by Alicia Buszczak
Macadamia nuts are really expensive in this area. Could I sub in cashews or would it change the flavor a lot?
You can absolutely substitute cashews in this recipe and it tastes almost exactly the same.
The only reason I used macadamias is to make the recipe more alkaline.
Please let me know how you go with it 🙂
Glad you and your daughter enjoyed it.
That raw zucchini pasta is SO easy to make and FUN!
Just made this for dinner and it was my first attempt at a raw dinner! It was so delicious!!! Oh and I subbed cashews for the macadamias too and it worked like a charm 🙂
I am so pleased your first raw dinner was a triumph! Yes, cashews are perfect in this sauce.
Great to have your here.
Can’t wait to hear what you think of some more recipes.
This tastes as good as your picture looks!!!! Thanks for this recipe…… it will get a work out in our house.
Wonderful! I LOVE hearing that 🙂
This is seriously my favorite thing in the world, I make it all the time but usually with cooked pasta and broccoli, it is so delicious! I also do not pre chop the onions or garlic before blending and it always comes out perfect. The best alfredo sauce ever in under 5 minutes.
Awesome! So glad you are enjoying it Sara. Yes! When you’ve made it and you know what the recipe tastes like, you can totally eyeball the onions and garlic, throw it in the blender to taste, and it turns out great.
We’re going to try this for dinner tomorrow night!
Yay! Hope you enjoyed it.
How many does this serve?
Sorry Tina, I have just amended the recipe. This serves 4.
The beginning of this… article? Not sure that’s the right word… anyway at the beginning you said you use yellow mustard powder to add a cheesy flavor but the recipe doesn’t show that. Did you decide not to use it? I wanted to make this but wasn’t sure how much yellow mustard powder to add.
Also, can I leave out the oil without ruining the texture/flavor?
Hey Luna, sorry for the confusion. I did change the recipe and there is no longer yellow mustard powder in this recipe. I will edit the text up the top. Thanks for letting me know. You can absolutely leave the oil out and it will still be delicious. Let me know how you go.