Raw Vegan Fettuccini Alfredo Recipe
A vibrant, plant-based interpretation of classic Alfredo featuring marinated portobello mushrooms and bell peppers.
40 min total
Raw Vegan Fettuccini Alfredo Recipe
A vibrant, plant-based interpretation of classic Alfredo featuring marinated portobello mushrooms and bell peppers.
40 min total
Key move
In a small bowl, mix all ingredients except for the mushrooms & bell peppers to make the jerk BBQ marinade.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Mixing Bowl
- Chef Knife
- Blender
- Dehydrator
The Mise en Place
5 of 7Your prep station before cooking begins
Sauce (0/7)
The sauce is thicker than expected.
Add water, citrus juice, or plant milk one tablespoon at a time, blending between additions until it loosens without turning watery.
The flavor tastes flat.
Add acid and salt in small increments, then let the sauce rest for a few minutes before tasting again.
The Method
IN
In a small bowl, mix all ingredients except for the mushrooms & bell peppers to make the jerk BBQ marinade.
Uneven seasoning: Spices often clump; ensure you break up any spice pockets against the side of the bowl.
Ingredients are evenly combined with no dry pockets.
POUR
Pour the marinade over the sliced mushrooms & bell peppers, and let marinate for 6-8 hours OR simply dehydrate for 2 hours at 118 degrees. Dehyrating is most preferred to get the stir-fry feel from the bell peppers. This step will also enhance the flavours of the entire dish.
Uneven dehydration: Overcrowding the dehydrator trays prevents airflow, leading to soggy spots.
Ingredients are evenly combined with no dry pockets.
YOU
You can dehydrate both the pasta and the mushrooms/bell pepper blend at the same time (in two separate containers), for two hours, for best results.
Uneven drying: Ensure pieces are spread in a single layer to prevent moisture pockets.
Mixture is combined to the texture described in the source method.
THEN
Then, I add this mushrooms/bell pepper blend on top of this pasta dish. Enjoy! Get creative!
Uneven distribution: Toss thoroughly to ensure the marinade coats every piece of mushroom and pepper.
Mixture is combined to the texture described in the source method.
STEP
1 cup of almonds, pre-soaked for 8 hours
Incomplete soaking: Hard almonds will result in a gritty sauce texture rather than creamy.
Step is complete as written in the recovered source method.
STEP
1/4 cup of olive oil (3 tbsp)
Spill hazard: Oil can easily overflow or drip; ensure the bowl is stable before pouring.
Step is complete as written in the recovered source method.
STEP
1 cup of water
Consistency variance: Adding water too quickly can make the marinade too thin to coat the vegetables properly.
Step is complete as written in the recovered source method.
STEP
3-4 garlic cloves
Blender strain: Ensure cloves are crushed or finely chopped before blending to prevent large chunks in the sauce.
Step is complete as written in the recovered source method.
STEP
1 teaspoon of cumin
Clumping: Dry spices tend to form pockets in liquid; ensure full dispersion for consistent flavor.
Step is complete as written in the recovered source method.
STEP
1 tablespoon of fresh thyme
Woody residue: Failure to strip leaves will result in tough, fibrous bits in the final marinade.
Step is complete as written in the recovered source method.
SEA
Sea salt or Pink Himalayan salt to taste
Over-salting: Raw sauces intensify as they sit; start with less than you think you need.
Step is complete as written in the recovered source method.
JUICE
juice of 1-1.5 lemon(s)
Seed contamination: Use a strainer or your hand to catch seeds before they drop into the mixture.
Step is complete as written in the recovered source method.
STEP
3-4 dates, pitted
Incomplete pitting: A missed pit can damage blender blades or cause injury.
Step is complete as written in the recovered source method.
PASTA
PASTA INGREDIENTS:
Excess moisture: Pat ribbons dry with a towel to prevent a watery sauce.
Step is complete as written in the recovered source method.
KELP
Kelp noodles
Briny residue: Failure to rinse thoroughly will leave a strong, salty, fishy flavor in the final dish.
Step is complete as written in the recovered source method.
STEP
1 cup of cilantro, chopped
Bruised herbs: Dull blades crush cilantro, leading to a muddy flavor and appearance.
Pieces are cut to the stated size or serving shape.
COMBINE
Time-sensitiveCombine all Alfredo sauce ingredients in a blender or with a handheld immersion blender until fully smooth.
Motor strain: If the mixture is too thick for the blades to turn, add a teaspoon of water at a time to keep it moving.
Look for: fully smooth.
ADD
Add sauce to noodles.
Noodle breakage: Raw zucchini noodles are fragile. Use a light touch with tongs to prevent them from turning into mush.
Step is complete as written in the recovered source method.
ADD
Add cilantro to saucy noodles.
Clumping: Ensure cilantro is finely chopped; large leaves can clump together and create uneven bites.
Step is complete as written in the recovered source method.
OPTIONAL
OPTIONAL STEP, HIGHLY RECOMMENDED:
Over-processing: Excessive blending can break down the ingredients into a liquid rather than a creamy texture.
Step is complete as written in the recovered source method.
IN
In a large bowl, put pasta in the dehydrator at 118 degrees for up to two hours. This softens the noodles, allows the sauce to blend and alchemize with the noodles, and also allows for the pasta to be served warm.
Over-dehydrating: Exceeding the time limit will make the noodles brittle and difficult to chew.
Mixture is combined to the texture described in the source method.
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