This recipe is mostly taken from Kris Carr’s excellent website. I have found this to be one of the better raw alfredo sauces out there. I made a few tweaks here and there but if you want some more excellent ideas on how to create raw or mostly raw food, I recommend a visit.
I made this last night and instead of my usual spiralized raw zucchini, I made it with steamed spaghetti squash, so it wasn’t a totally raw meal but it was all vegan. I served it with my vegan caesar salad.
Preheat oven to 375. Poke holes in the squash to ensure that it doesn’t burst while cooking, put it on an oven safe dish and bake for 60-90 minutes. In the past I have also steamed my squash but this time I did 60 minutes in the oven, then split it lengthwise, scooped out the seeds and steamed it, cut side up on the stove in 1 inch of water for another 15 minutes. I found it was too hard to cut when it was completely raw. Once it was steamed, I put sliced mushrooms in the cavity, put the squash together again (just put the top half on top of the bottom half) and let it lightly steam the mushrooms with its own heat.
I like to make the sauce completely raw, so I put it in the vitamix to let it warm there, however you could lightly heat the sauce on the stove. I just like to be careful I don’t bring it into the cooked state. A few things I really like about this recipe – if you are a newbie, it is easy because the only thing you may not be familiar with is nutritional yeast. This is easily found in most health food stores and now even in many conventional grocery stores. It gives foods a slightly cheesy and nutty flavour. This recipe also does not require soaking nuts, which for many can seem too labour intensive, though it really isn’t. Lastly, it is something that you can try in bits and pieces. So if all you have around is salted roasted cashews, try it that way. If you don’t want to serve it completely raw, serve it with organic brown rice pasta and top with some parmesan. For those who are trying to make a change with the family, this might be a good way to start.
1 cup of raw unsalted cashews
2 tablespoons raw pine nuts (Even though the pine nuts are a small amount, I have found them to be an important part of making this taste more like alfredo sauce.)
1 cup of water
4 teaspoons of fresh lemon juice
1-2 cloves of minced garlic
1/8th teaspoon ground nutmeg
1 teaspoon sea salt
3-4 TBSP of nutritional yeast
1/2 teaspoon freshly cracked black pepper
2 medium size spaghetti squashed steamed or one large zucchini spiralized and served raw.
Grind the nuts in the blender or food processor until they are a powder. Add in the rest of the ingredients and blend until creamy. You may need more or less water. I found that this was too much sauce for just one squash, so I had the rest the next day as a dip with carrots. Serve over “pasta”, crack some pepper on it and enjoy!