Raw Vegan Alfredo Sauce

You cannot begin to understand how excited I am to make this alfredo sauce recipe today. Not just because I am in love with avocados. Also not because I didn’t have to turn my oven on when it’s 111 outside. Not even because this recipe is the perfect combination of creamy, savory, and filling, with a hint of zangy citrus. Nope.

It is because I FINALLY got my vegetable spiralizer that I’ve had on my wishlist for nearly two years. It was also yesterday that I stepped into a Williams-Sonoma store for the first time. That place could easily rob me of my entire paycheck. It is every kitchen-lovers paradise!

So if you don’t have one of these bad boys, you need to get one. They run you around $40-50. If you’re like me and don’t want to turn on your stove/oven in the middle of summer, but still crave all things noodly, then the investment is totally worth it. Plus, think of how many carbs you’ll be avoiding when you’re using zucchini, carrots, and other vegetables to make your noodles instead of starchy pasta.

I haven’t even begun experimentation with baked vegetable chips because alas, that is a winter project. A project for when the oven’s heat isn’t the AC’s enemy. (Or perhaps even a “car project” seeings as it’s about 200 degrees inside when you leave your metal box on wheels in the scorching Arizona sun.

On the bright side, that gives me an excuse to tromp around in a bikini while I do the photography for these recipes every week….and subsequently jump in the pool to cool off afterwards. Makes me want a popsicle just thinking about it! For now, though, let’s get to that avocado-based alfredo sauce.

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Raw Vegan Alfredo Sauce

Prep Time: 5 minutes
Total Time: 5-8 minutes
Difficulty: Easy  //
Servings: 4 servings  //
Serving Size: <1 cup  //
Calories: 407*

Ingredients

  • 5-6 large zucchini (or squash of preference) -or- 4 servings of pasta of choice
  • 2 large avocados (3 medium)
  • 1/2 c. olive oil
  • 1 Tbs. lemon juice
  • 1 Tbs. melted nondairy butter
  • 1 Tbs. fresh parsley (save some for garnish)
  • 2 tsp. fresh garlic
  • salt and pepper to taste
  • flax seeds (for garnish)

Directions

  1. Remove ends and spiralize zucchini. Set aside. (If you’re using traditional pasta, prepare according to instructions. If you still want to use squash but have no spiralizer, you can always make Fettuccine type noodles with a vegetable peeler by making long slices all the way through the squash.)
  2. Halve, remove pits, and scoop avocado from skin. Combine avocado, olive oil, lemon juice, melted butter, parsley, garlic, and salt/pepper in a blender until completely smooth. If you need to thin down the sauce at all, add 1 Tbs. more butter. (Note: Even if it looks too thick, when you add it to the noodles, it won’t be because they “sweat” a little of their natural moisture out.)
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  3. Toss avocado alfredo with noodles, top with flax seeds, and serve. If you’d like it warm, feel free to heat the sauce on the stove top.

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*I don't count calories. My recommendations on calorie counting and nutrition can be found here
 

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So grab a fork and enjoy these delightfully spaghetti-like, slurp-able zucchini noodles. I was a little surprised how long they ended up being considering the size of the squash. So I’m even more jazzed about it now. Hope you have as much fun with this recipe as I did!