Raw Vegan Zucchini Noodles Alfredo

June 24, 2010 by Keri

I have so much to do tonight, but I really just feel like crashing.  It’s been a go-go-go month and I’m ready to just stop, sit on my butt, and watch a good documentary or two!  We’ll see if the “house needs cleaned” guilt gets to me enough to rouse me out of this vegetative state or not.

Speaking of vegetables (good transition, right?), I went through the produce right before lunch to see what needed to be used.  I pulled out a few zucchinis, noting to make raw zucchini noodles for dinner.  Since I had them out anyway, I whipped out my trusty vegetable peeler and got to work making those “noodles”.  A spiralizer would come in handy for just such an occasion, but I don’t have one, so the peeler does just fine.  After creating a big mixing bowl of “raw vegan pasta“, I still had zucchini left, so I decided to make a zucchini soup for lunch.  I threw the zucchini in my Vita-Mix with rice milk, sea salt, pepper, onion powder, cardamom seeds, and a little cayenne to make a spicy, creamy zucchini soup.  I didn’t really love it, but it wasn’t bad and was plenty filling.

Vegan Soup Recipes

This afternoon, I packed up the kiddo and headed to Whole Foods.  I was completely determined to spend $60 or less, but failed miserably.   I mean, I didn’t go over by that much, but I’m like a wild woman in there.  I can’t contain myself!  I guess what they say about shopping while hungry is true, because it was getting late in the afternoon, and when my eyes hit that plethora of shiny, brightly colored produce, it all became a blur.  Oh well, at least I know the little guy (and us big people) will have plenty of fresh fruits and veggies in his belly this week.  The best thing about my proximity to Whole Foods is it isn’t close enough to justify a daily trip, or I most likely would have a problem.  This trip I accidentally forgot my reusable bags, so these brown ones are going to become wrapping paper or something else useful in the near future.

Vegan Groceries

By the time I got home, it was time to start dinner.  I already had my raw zucchini noodles ready and raw alfredo sauce is a snap to make.  This time I added a little more nooch and garlic and threw in a pinch of black pepper.  I also sliced up a few golden beets, tossed them in just a few drops of olive oil and sea salt, and roasted.  I get the iron of a roasted side dish to a raw meal, but Danielle says it’s okay.  The whole meal was delicious.  I just love golden beats; they remind me of lollipops in appearance and they’re so sunny and happy!  Raw zucchini noodles are amazing if you’re looking to cut calories or just want a refreshing summertime replacement stand-in for typical noodles.  And if you haven’t heard me go on and on about my love for that raw alfredo sauce then, Welcome to I Eat Trees!

Vegan Roasted Vegetable Recipes

Vegan Pasta Recipes

Raw Vegan Alfedo Sauce

  • 3/4 cup hot shiitake broth (or hot water)
  • 1/2 cup cashews
  • 1/4 cup pine nuts
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt

In food processor combine ingredients until well blended and smooth.  Enjoy!

Vegan Pasta Recipes

Of course I finished off the meal with a VCIYCJ Peanut Butter Chocolate Pillow!  They’re still so good.  Well, now it’s time for me to either relax a little and watch a documentary or start getting some chores done.  Decisions, decisions.

Have you watched any thought-provoking vegan or food related documentaries? Or just any good documentary film you would recommend?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Jessie (Bites and Pieces) says:

    That raw alfredo sauce looks wonderful! I might just have to make it this weekend. 🙂

    As far as vegan documentaries go, the best one I have seen is Earthlings, but I must warn you it is not for the faint of heart!

    • Keri says:

      I suggest adding a little extra nooch and garlic (if you like garlic). I think this batch was the best ever!

      I agree about Earthlings. My husband went vegan after watching it and never looked back. I already was vegan, but if I hadn’t been I have no idea how I couldn’t be after that. I have to admit I get a little frustrated when people won’t watch it. Deep down I understand but I’m like, you eat it, you wear it, but you won’t look. It just gets me.

  2. Sarah S. says:

    Those beets are gorgeous. I’ve never peeled and sliced before roasting before. Does a regular peeler do the trick pretty well? The skin seems so tough to me when it’s raw that I’ve never even tried it.

    • Keri says:

      I do just use a vegetable peeler (mind is a thick handled sturdy one) and the skin comes off fairly easily. 🙂

  3. Leslie @LaMamaNaturale says:

    Hi Keri,
    Just found your site today and lovin’ it! This recipe looks delish. The golden beets look amazing and funny that you mentioned lollipop because that’s what my initial thought was. Loved roasted veggies. Mmm! Gonna try your alfredo sauce ASAP. Thanks. Have a groovy day! ;D

  4. Leslie @LaMamaNaturale says:

    P.S. found ya through at The Blissful Chef and linked up to your guest post! Great article and recipe. Thanks! 😉

    • Keri says:

      Thank you so much for stopping by from The Blissful Chef! 🙂 I hope you’ll come back soon!