Raw plant-based Alfredo Sauce

Chaotic Recipes
Jul 30, 2022
3 min read

Updated: Oct 14, 2022

Have you transitioned to plant-based and miss creamy alfredo? me too! so I made us a creamy, garlic cashew-based alfredo sauce. Oh, it is also raw which means no processed ingredients or cooking is needed!

Hi! Welcome back to another yummy recipe here at Chaotic Recipes. Firstly, I would like to say this sauce is addictive so make enough to share with everyone and yourself twice.

While transitioning from vegan -> plant-based -> raw plant-based I have realized I truly can not handle or digest processed or chemically involved products anymore. Before I transitioned to a vegan diet I loved pasta but more importantly, I loved pasta with alfredo sauce. For me, it didn't matter what kind/brand or who made it as long as it was made with lots of garlic and love...I was in!!

What makes this recipe so different?

Well, aside from this recipe being raw which means nothing was cooked or processed with man-made chemicals this recipe literally tastes like cooked alfredo sauce and it is so delicious! It is filled with #garlic flavors,#savory flavors, and of course #cheesy flavors that all bring it together.

#veganrecipes #plantbasedrecipes #alfredosauce #pasta #noodles #sauce #pastasauce

How do you make raw vegan alfredo sauce?

You will need all of these items but they are interchangeable with your needs!

1/2 cup raw cashews (If you do not have a high-powered blender, soak the nuts overnight or in boiling hot water for 1 hour or so)
1/4 of a large white onion
4 small garlic cloves
1/4 cup of pepitas (Pepitas are pumpkin seeds, I would assume any other seed would be fine)
2 tablespoons of nutritional yeast
1/4 cup of oat milk (any other plant-based milk will work but I've found oat is the creamiest)
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes (more if you're a spicy soul)
1/4 teaspoon cumin (freshly grounded seeds would be perfect)
2 1/2 teaspoons pink Himalayan salt (Change out if needed, but preferably no iodized or table salt)
1/2 tablespoon fennel seeds
1 tablespoon lemon juice
1/4 teaspoon oregano
1/4 teaspoon thyme
4 small leaves of fresh sage

Throw them in the blender?

The next step is pretty easy and you can probably close the recipe out by now. Add in all your ingredients and blend..now you may need more or less oat milk depending on how smooth, thick or silky you prefer your alfredo sauce. I personally used the measurement and a little more until it looked correct, oh and please make sure to taste as you go. With this recipe being raw, the flavor profile is much broader and stronger so you may not need what I used or you may need something else. Use your own discernment and talents to make the perfect sauce for you!

What noodles should you use?

You couldn't have thought I was going to eat #raw #alfredo with cooked noodles.....right? The easiest, tastiest, and most neutral ingredient I have found would be squash! Yes, #zucchini is also in the squash family and we still love her the same. Now if you are not a fan of #squash you can always sub this for #radish, #cucumber, #cabbage, #carrot, and #sweet potato. Of course, you may sub the zucchini out for whatever feels best to you, just be mindful of the taste of the raw vegetable you choose. If you are not familiar with a spiralizer, it is a simple tool that allows you to make noodles and ribboned designs out of fruits and veggies, I will link the one I have at the end of this post.