Whilst yesterday’s Alfredo recipe is my favourite, this recipe is also very scrumptious! It is a bit of a lighter version, reminiscent of a cream sauce rather than a cheese sauce.
I like to mix it up, so sometimes will use this version, and sometimes #1 version. You will no doubt find your own favourite.
One thing I will mention is that I am still adapting to the use of raw garlic. When using it raw, the flavour and ‘kick’ are condensed, as they aren’t sweated out during a sautéing process.
The first time I made this recipe, I think I could have breathed fire. There were certainly no vampires in the near vicinity! Now, I tend to use only half the recommended amount of garlic in a recipe. But if you really like garlic, go for it!
Original Recipe from The Rawtarian
- 2 ½ cups cashews
- 1 tablespoon lemon juice
- 3 cloves garlic
- 1 ½ cups water
- 1 teaspoon thyme spice
- 1 teaspoon sea salt
- Throw it all in the blender and blend til it gets alfredoey! It’ll get really nice and creamy, so keep blending…and you’re done!
- Serve over raw noodles
As always, I find grinding the cashews into meal first provides a smoother end result
3 cloves of garlic! One is sufficient for me, but each to his own.
I used some mixed dried herbs, as I didn’t have thyme spice (the mix included thyme, oregano & rosemary)
Time for pasta sauce #2 – Alfredo. There are two variations of ‘alfredo’ sauce that I have tried so far, and I will talk about each. Today we’ll look at the ‘cheesy’ version.
Traditional Italian Alfredo sauce was simply cheese and butter. However, there are now many varieties available, particularly where it has been commercialised for pre-packaged sauces and pasta mixes. Flour, eggs, cream, starch and vegetables can all be found in sauces labelled as Alfredo. Essentially, the main theme is a pale, creamy pasta sauce.
Obviously, with the Raw Food diet, most of the abovementioned ingredients don’t work. With some creativity and an open mind though, you can almost believe you are eating the original Italian creation.
This is my go-to raw meal, when I’ve had a busy day and don’t want to spend much time in the kitchen. It is so ridiculously easy to make. Plus healthy and nutritious to boot!
Original recipe from Shine On Raw.
- 2 zucchinis
- 1 cup of cashews
- 6 tablespoons of sunflower oil
- 2 tablespoons of nutritional yeast
- ½ tablespoon of Bragg Liquid Aminos
- ¼ cup of water (or for desired consistency)
- ½ cup of walnuts
- Salt and pepper to taste
- Use your spiraliser or peeler to create wide noodles from the zucchinis
- Add all sauce ingredients except the water and walnuts to a food processor and blend until smooth
- Add the water slowly until you reach your desired consistency
- Stir through the walnuts
- Pour over the pasta and mix thoroughly
I used extra virgin olive oil instead of sunflower oil
I used Tamari instead of the liquid aminos
Instead of walnuts, I tend to use slivered almonds, or just skip them completely
I tend to add a little more nutritional yeast, for an extra cheesy flavour
Grinding the cashews first produces a smoother end result