Raw Vegan Alfredo Sauce Over Kelp Noodles

I've been meaning to test out a few vegan Fettuccine Alfredo recipes lately but haven't really made it a priority because to be honest, I don't even know if I have ever really liked the traditional sauce. I can't put my finger on why it always turned me off, because I was a macaroni and cheese addict. You'd think they would go hand in hand for me. But nope

This version of Fettuccine Alfredo is definitely not lacking luster. It's fresh and creamy but rich and garlicky as well.

The serving size you see above actually can feed three adults. I like it in small portions with a salad or a smoothie. 

You can feel free to sub the kelp noodles for a real cooked pasta noodle if you'd prefer. That is an even heartier variation and a warmer one at that.   I liked the kelp noodles because not only are they a fun raw alternative, but they are low in calories if you're looking for something lighter. I am a big fan of calories and not a fan of cutting them or counting them; but I sometimes get tired of huge bowls of rice noodles. It can feel really heavy on my digestive system. 

Kelp noodles are actually not really pasta noodles at all, they are in fact made from a seaweed that is full of iodine. Check out this article that discusses everything you need to know about kelp noodles for more interesting information. 

And stay tuned for my cooked version of vegan fettuccine Alfredo sauce. I like this recipe though because...

it's super quick and easy to make in a blender

no mess with pans and cooking

there is no milk, cream or cheese like the traditional sauce

it is almost guilt free and full of healthy fats and protein

no added oil

Raw Vegan Alfredo Sauce Over Kelp Noodles

yields: 3 - 4 small meals


1 package kelp noodles or 8-10 oz rice noodles, fully cooked

1/2 cup cashews, raw

1/4 cup pine nuts, raw

1/4 cup shelled hemp seeds

1/2 cup cashew milk {I used Malk brand / vegetable stock works too}

1/3 cup nutritional yeast

1 whole lemon juice only

2 garlic cloves, peeled

1/2 teaspoon sea salt (I recommend using a full teaspoon if you are not going to salt your pasta!)

1/2 tsp black pepper corns

garnish: asparagus, raw, chopped finely


+ In a high speed blender container add the nuts and seeds and nutritional yeast. Blend until they turn into a flour consistency. 

+ Add the rest of the ingredients and blend again. until almost smooth but maybe a tad grainy still for some interesting texture. 

+ Meanwhile, you'll want to prep the kelp noodles by washing them in warm water and cutting them into desired lengths. 

+ Garnish with your favorite fresh herbs, salt and pepper add pretty chopped raw asparagus like I did.

note: you can soak the nuts and seeds first for an hour if you'd like a creamier sauce and germinated nuts and seeds are easier to digest, but this step isn't crucial for the final product or taste.  

This blog post was sponsored by UnCommon Goods. Have you ever been to their very unique online store - check out these personalized cutting boards? The beautiful gray stoneware bowl and plate can be purchased on their website. <--- click here.

my sauce is adapted from this recipe

Please if you make this sauce please share on Instagram because I'd love love to see it and hear your thoughts. Please don't forget to tag me @purekitchenblog or you can use hashtag #puremamas