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Herbes de Provence Alfredo Sauce and Garden Vegetables

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Herbes-de-Provence-Alfredo-Sauce-and-Garden-Vegetables4I have always been a fan of Alfredo sauce.  In fact it was one of my all time favorite dishes on the menu when I use to eat  at Red Robins.  I loved the thick sauce that heavily coated the fettuccine noodles.  BUT to be honest, I never felt that good afterward.  That heavy thick sauce would sink right down into the pit of my stomach and set up camp.  It has been about six years now since I have had gluten and heavy creamed sauces and I have sorely missed those flavors and textures… until now, for now I have a healthier version that doesn’t leave me with that bogged down and heavy feeling.

Using cashews and macadamia nuts made the perfect balance.  The cashews have a slight sweetness to them and macadamia nuts give the sauce a hint of buttery flavor.   You could use skinned almonds in place of the cashews since they too have a neutral taste.  I also used almond milk as the liquid base to give an extra level of creaminess.  You could use water in its place but if at all possible try it first as the recipe indicates.

I chose to use Herbes de Provence spice because it adds a warm, sweet and peppery herbal note to the creamy sauce.  And although it isn’t required, making this sauce a day in advance will give the flavor and aroma time to properly develop.  I posted a recipe below on how to make your own spice blend if you don’t have one on hand.

Ingredients:

Sauce: yields 3 cups

  • 1 cup raw cashews, soaked 2+ hours
  • 1/4 cup macadamia nuts, soaked 2+ hours
  • 1 1/2 cups almond milk
  • 2 Tbsp raw apple cider vinegar
  • 1 large garlic clove
  • 1 tsp Herbes de Provence spice
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 2 Tbsp nutritional yeast

Pasta dish:

  • 4 large (= 6 cups spiralized) zucchinis, spiralized
  • 3 large carrots ( = 2 cups ribbons), cut in ribbons
  • 1/2 cup packed basil, chiffonaded
  • 1 large red pepper ( = 1/2 cup diced)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced

Preparation:

Sauce:

  1. Soak the cashews and macadamia nuts in the same bowl.  Once ready, drain and rinse.
  2. In a high-powered blender place the almond milk, raw apple cider vinegar, garlic, Herbes de Provence spice, salt, pepper, nutritional yeast, cashews, and macadamia nuts… blend till creamy.  Depending on the blender, this can take 1-4 minutes.  Stop the machine and rub some sauce between two fingers, if you feel grit, keep blending till smooth.  Set aside.

Pasta dish:

  1. Spiralize the zucchini into noodles.  If you want to soften them, place them in a shallow baking pan and sprinkle liberally with sea salt.  The salt will draw the water out of the zucchini and make it more limp.  This process can take 30+ minutes, dependending on how soft or firm you want them.  When ready to use, rinse the salt off and dab the noodles with a paper towel to remove the excess water. Place in a large bowl.
  2. With a potato peeler, shred long carrot ribbons into the zucchini noodle bowl.
  3. Add basil, red pepper, cherry tomatoes, and cucumber.  When cutting the cucumber, remove the seeds.  The seeds can cause indigestion for some and will make your sauce watery.
  4. Toss with sauce and serve.
  5. Store remainder of sauce in the fridge for 2-3 days.

How to make you own Herbes de Provence spice: yields 1/4 cup

  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 1 tsp dried oregano
  • 1 Tbsp dried rosemary
  • 1 tsp dried thyme

Preparation:

  1. Combine all ingredients in a mason jar.  Shake well.
  2. Store in a cool, dark place.

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30 thoughts on “Herbes de Provence Alfredo Sauce and Garden Vegetables

  1. Teresa Shammas says:

    I CANNOT wait to try this! Fettucine Alfredo is the ultimate taste I have missed since totally giving up gluten. Same problem; heaviness and not feeling well the next day. Just can’t digest.
    I will post again when I make this.
    THANKS so much for all you do and share, Amie Sue!

    • amie-sue says:

      Good evening Teresa,

      I hope that it meets your expectations and you enjoy it fully! I look forward in hearing your thoughts. :) Blessings, amie sue

  2. Christine says:

    What a beautiful dish!

  3. Lyota says:

    Looking good!!! Can’t wait to try, this and you sour cream. Just wanted to let you know that I really appreciate you sharing these wonderful creative recipe’s. I just gave your link to my kids so they can get started.

    Thanks again,
    Lyota

    • amie-sue says:

      Thank you Lyota and thank you for sharing my site with others. Spread the health! hehe Have a splendid day, amie sue

  4. Sandra says:

    This dish was wonderful. I served it as a main dish for my family of four and it even satisfied my two hungry teenagers. Everyone loved it! It is a keeper.

    • amie-sue says:

      Oh that is wonderful Sandra. I love to hear when kids or teenagers enjoy the recipes. They are tough cookies to get thumbs up on when it comes to healthier foods. Thanks for sharing and have a peaceful day. amie sue

  5. Sóley says:

    Thank you for this recipe. I love spiralized zucchini. Thank you for posting so many delicious recipes this week, I check your website everyday because I’m always looking forward to try some new raw dishes.

    • amie-sue says:

      Your welcome Soley. I am so happy to hear that you find inspiration throughout my site. Have a great weekend, amie sue

  6. Nicole says:

    I tried this with almond nut base sauce, but my mouth immediately started to water with your combination of cashew and macadamia. Will have to try and let you know how it comes out.

    Thanks for the inspiration and recipe Amie Sue!!

  7. ben says:

    Looks great. I plan to try either this or the basil-kale pesto recipe for next week.

  8. ben says:

    Also: love that you’ve included apple cider vinegar in the sauce. Many cream-style nut sauces I’ve had in the past get to feel too rich & cloying. The ACV should counter-act that. Great touch.

    • amie-sue says:

      Good morning Ben, I have to agree with you. I found this sauce very pleasant and light, not heavy and weighing my system down. Great to hear from you. Be well and have a gosh darn happy day! amie sue

  9. Carmen says:

    Aloha ! This looks amazing and i can’t wait to make it. I was wondering is their a way to make the carrot ribbons a little softer like the zucchini ? And what can i use instead of Herbes de Provence Spice ?

    Thank you :)

    • amie-sue says:

      Hi Carmen, you could place the carrot ribbons in the dehydrator for a little, that ought to soften them. If you look at the bottom of the recipe, I included a recipe on how to make a Herbes de Provence Spice. Have a great evening, amie sue

  10. Carmen says:

    Oh ! Sorry about that ! I missed it.

    Thank you

  11. Carmen says:

    This is amazing !! Everyone loved it including my two granddaughters, 7yr and 11. It was quick to make and i still have left overs. I’m always looking for quick main meals, otherwise i just eat a lot of salads.

    Aloha

    • amie-sue says:

      It’s a win! Yay! Thanks for sharing Carmen. It tickles me that a 7 and 11 year old loved it! *does cartwheel* Tell them that they made me a happy camper tonight. hehe Many blessings, amie sue

  12. I have been a very naughty eater over the past serval years and have been wanting to change things around so I am embarking on a a more raw food diet and after doing some searching for info and recipes I found your site and have been obsessed with reading all your recipes . This is the first recipe that I tried and boy did it deliver!!! My husband who does not want to go raw “Loved it” hehehehe Maybe I can convince him after he trys a few more dishes… this was a great entry point to understanding how real food raw can really really delicious and filling and healthy taboot!!! I have left overs that I am going to stuff into rice paper for work lunch tomorrow and keeping the sauce on the side for dipping!!! mmmmmmmmmmm can’t wait for lunch :) I have to say the dish got better as I ate it… I think because my palette is not used to the raw flavors what I was expecting and what I tasted were 2 different things… but bite by bite I tasted all the different notes of the food and really now I am craving more!!! This is exactly what I need… “To be craving real food”!!! Thanks for sharing your insight and recipes… I can’t wait to try more!!! flour

    • amie-sue says:

      Thank you flour. Your enthusiasm is quite contagious here. hehe I am thrilled that you enjoyed the recipes. I hope you try others and have fun in the process. Have a blessed day! amie sue

  13. Lyn L. (mom of many) :] says:

    Hi Amie Sue, Well I had a dream the other night, I was like a little kid running hard and yelling, ” Amie Sue- Waaaiiittt upppppp (wait up)”! I woke up laughing!!!! I will tell you why I think I had that dream in a email. But I just wanted to tell you that I made this today for lunch, everyone just loved it!!!! I am so happy to have you for a teacher, and to actually have the food turn out wonderful every time is so great, Thank you so very much- Hugs, Lyn :]

    • amie-sue says:

      Oh dear, you are dreaming about me?? I am sorry lol I will look in my emails. I am thrilled that you are enjoying the recipes Lyn. Thank you for trusting them enough to try them. Have a blessed day, hugs amie sue

  14. Barbara Beauchamp says:

    Hi Amie, I love the flavors of the raw recipes. I have been eating raw for about 2 months. I really miss warm food. Is there any way I can warm the sauce for this recipe without taking away from the health benefits?

    • amie-sue says:

      Hello Barbara,

      You can warm the sauce in the dehydrator. Set the temp at 115 degrees and warm for about 60 minutes or until it reaches the temp you want. Do you have a dehydrator? Welcome to my site and if I can help you, let me know. :) amie sue

  15. Michelle says:

    Good morning Amie-Sue,
    You are always my go to website when trying something new for a Raw recipe. So, when I didn’t see right away a recipe for alfresco sauce I searched the web. My recipe I found, combing 2 or more came out pretty good. The only difference was they added a Tbsp of organic Miso (non gmo).
    My question for you is, can I warm this up in a dehydrated or double boiler? Also, do you think I can freeze any left over sauce. Definitely saving your version in my fav’s.
    Many thanks,
    Michelle

    • amie-sue says:

      Good morning Michelle,

      Nice to hear from you this morning. :)

      Yes, you can warm your sauce up in the dehydrator. I would place it in a shallow pan and put some plastic wrap on top. Warm at 115 degrees until it reaches the warmth desired. Also, warming your plate just before serving can be nice. I would avoid using the broiler since you can’t control the heat and may cook it. I haven’t ever frozen the sauce before so that would require an experiment to see how it thaws. I would think that it would be ok. So may sure that it is well sealed and there isn’t much air between the sauce and lid.

      Have a blessed and happy day, amie sue

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