Raw Vegan Alfredo with Broccoli

January 3, 2012

This raw vegan alfredo with zucchini noodles and broccoli is rich, creamy, and absolutely delicious.

To make the vegan alfredo sauce, just throw all of the ingredients in your high-speed blender and blast until smooth and creamy.

To get the smoothest consistency for your alfredo sauce with a conventional blender soak your nuts and seeds.

This raw vegan alfredo sauce has a lovely flavor that complements the raw zucchini noodles. To make zoodles, use a vegetable spiralizer (which is what I did) to make quick easy spaghetti-style noodles, or just use a vegetable peeler to shave off thick fettuccine-style noodles. Either way, the pasta tastes delicious and looks gorgeous. I love using a spiralizer because it separates the core and seeds for you. You can make all of the noodles in less than 10 minutes. Vegetable spiralizers cost about $30 and are very easy to use. Just attach the vegetable and wind the handle! Raw “Fasta Pasta” anyone?

I use zucchini and yellow squash for raw noodles, and jicama for ravioli pasta. These vegetables most closely resemble traditional pasta. You could also use kelp noodles for this raw vegan pasta dish. Kelp noodles can be purchased from health food stores. If you are not a raw foodist, you can also stir this through cooked gluten-free pasta or even traditional wheat-based pasta. This vegan alfredo sauce pairs with everything!

To assemble the alfredo pasta: just mix everything together and top with some fresh parsley, green onions and sesame seeds. But feel free to jazz this dish up with any veggies you choose. Enjoy!


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
Servings 4
Author Tess Masters



  • 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


  1. 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.
  2. 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).
  3. 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. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak


Comments 15

    1. Hey Mallory,
      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 🙂

  1. 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 🙂

    1. Great Ross!
      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.

  2. 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.

    1. 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.

  3. 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?

    1. 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.

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