Pasta Alfredo
This recipe is an old favourite. If you’ve got someone you want to introduce to raw food who’s a bit skeptical, this creamy, cheesy and delicious dish will satisfy the fussiest taste buds.

Makes 4 Serves - Enough for the week

Prep Time:
15 minutes


Zucchini Pasta:

  • 6 zucchinis peeled and spiralized 
  • 2 cups of baby shredded kale

Alfredo Sauce:

  • 1 cup activated cashews 100 g (cashews that have been soaked for 1-2 hours and rinsed thoroughly) 
  • 1/2-1 clove garlic (add as much or as little as you like, I used 1 small clove) 
  • 1/4 small onion 
  • 1 tsp miso paste 
  • 1 tsp dill (i used dry but you can also use fresh) 
  • 2 tbs nutritional yeast (available from health food stores) 
  • 2 tbs cold pressed olive oil 
  • 3/4 cup filtered alkaline water 
  • himalayan pink salt & pepper (to taste) 


  1. Prepare equipment. You’ll need a blender, knife, chopping board, measuring cup, measuring spoons, spatula & peeler.
  2. Prepare ingredients. You’ll need zucchinis, kale, cashews, garlic, onion, miso, dill, nutritional yeast, olive oil, Himalayan pink salt and filtered water.
  3. Blend all of the ingredients for alfredo sauce in blender until smooth and creamy. Shred kale.
  4. Peel zucchini into long thick fettuccine-like strips using peeler and place into bowl or plate.
  5. Add kale & toss lightly to combine.  
  6. Pour alfredo sauce over zucchini pasta.
  7. Finish with a dash of pepper and a whole lotta love.

For a step-by-step visual guide please see gallery below.

Need ingredients? Visit our friends at Wholefoodshouse