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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