Gluten Free/ Lunch & Dinner/ RAW/ Summer Recipes

Raw Vegan Zucchini Tomato Basil Alfredo Pasta

This Zucchini pasta is DELICIOUS!

If you want to start replacing dairy with healthier and even raw food, try this meal. Its a healthy dinner to serve for your family, or just for yourself.
Zucchini as the pasta itself is a great nutritional option.  Zucchini is low on calories and contains no cholesterol or saturated fats.  It also is a good source of potassium; one medium sized zucchini provides 500 mg of potassium, which is necessary for each heart beat to fire off.  The skin of a zucchini contains a good amount of fiber, which helps to clean you out.  Oh, and they also contain antioxidants and protein!

You can’t go wrong eliminating gluten pasta for this delicious raw alternative;)

Inspired by Veggietorials, altered by me.


Raw Vegan Zucchini Tomato Basil Alfredo Pasta

Print Recipe
Serves: 2 Cooking Time: 10 Minutes


  • 1 Large Zucchini, spiraled/sliced with a mandolin
  • 3/4 Cup Raw Cashews, soaked
  • 2 Large Cloves Garlic
  • 1/2 Small Onion
  • 1/2 Cup Nutritional Yeast
  • 1/2 Lemon, juiced
  • 1 tsp salt
  • 1 tsp black pepper
  • Cayenne Pepper (to taste)
  • 1/4 Cup Hot Water
  • 1 Large Tomato, diced
  • 1 Handful Chopped Fresh Basil



Prepare zucchini and put in a large bowl, set aside.


Blend cashews, garlic, onion, yeast, lemon juice, salt, pepper and cayenne and water for 90 seconds. Add more water if needed until desired consistency is reached (should be thick). Taste for seasoning.


Pour sauce over zucchini and mix well.


Fold in diced tomatos and basil.

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1 Comment

  • Reply
    Violet's Veg*n e-Comics
    August 1, 2014 at 2:05 am

    I like your plate 🙂

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