Not only is this classic sauce made vegan, it’s completely raw.


Creamy Vegan Raw Fettuccine Alfredo 

Homemade, raw pasta has never been easier with the invention of the spiralizer. Simply attach your favorite vegetable (zucchini, carrots, and sweet potatoes work particularly well), crank the handle, and watch gorgeous noodles emerge. Raw, vegetable noodles are not just a cinch to make, but they are a whole-food way to enjoy pasta on the regular. Since I like creamy, rich flavors, I created this Alfredo sauce with cashews, nutritional yeast (to give it a cheesy flavor), lemon, garlic, and nutmeg. While the dish is completely raw, I always warm the noodles and sauce to make it just right. 

Serves 2

What you need:


  • ¾ cup plus 3 tablespoons water, divided
  • 1 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • ¾ teaspoon sea salt 
  • ¼ teaspoon black pepper
  • ⅛ teaspoon nutmeg
  • 2 cups sliced cremini mushrooms
  • 2 medium zucchini, cut into noodles with a spiral slicer
  • Fresh thyme for garnish 

What you do:

  1. Into a high-speed blender, add ¾ cup water, cashews, nutritional yeast, lemon juice, garlic, salt, pepper, and nutmeg. Blend to a creamy consistency and set aside. 
  2. In a skillet over medium heat, warm remaining 3 tablespoons water. Add mushrooms and cook for 5 to 7 minutes, stirring occasionally, until soft. If necessary, add a little more water. Reduce heat to low.
  3. Into the skillet, add Alfredo sauce and zucchini noodles. Heat for 3 minutes until warm. Pour into two bowls, garnish with fresh thyme, and serve. 

Healthy hints:

>> For an even creamier alfredo, soak the cashews overnight. 

>> While I always warm this dish, it also tastes great cold.