Cracked Black Pepper and Mushroom Alfredo Sauce (Raw)

I LOVE alfredo sauce. Unfortunately it’s filled with dairy. However, one of the most the beautiful things about my vegan journey has been discovering all the foods I can still eat without the dairy or meat in them. This is another recipe I created during my raw vegan week challenge. If I’m being 100% honest, I was kind of surprised at how good it turned out! If you’ve had a chance to read my blog post on my week of eating raw, it was so good that it literally gave me the energy boost I needed to continue with the challenge during mid-week when I was getting a little tired of eating uncooked food and missed all my hot goodies. It truly reminded me of the alfredo sauces I used to eat– rich, creamy, and flavorful. So try it out and don’t say I didn’t warn you — it may very well be addictive!

raw cracked black pepper and mushroom alfredo

What You’ll Need:

  • 1 cup of your favorite plant-milk (I used almond milk)*
  • 3-4 tablespoons of tahini
  • 3/4 cup unsalted cashews (can be raw but not required)
  • 1/2 cup baby bella mushrooms (cremini)
  • 2 cloves garlic, chopped thickly
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 1 1/2 tablespoons nutritional yeast


What to Do:

  1.  Combine all ingredients in a food processor.
  2. Pulse sauce in intervals until well blended.
  3. You want the sauce to be smooth and creamy; add more milk if necessary.
  4. Serve over noodles or veggies. Taste great as a raw recipe but can be heated up as well.


* I think almond or soy may be the best for this recipe because they are both a little thicker. Oat milk for example, is slightly thinner and the goal is to have a rich sauce. But experiment and see what works best for you and your taste buds!


Date posted on Instagram: 7/17/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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