Mains & Bowls
Raw Fennelfredo Sauce
10 minServes 4
A raw, creamy sauce made from fennel fronds, sunflower seeds, vegan parmesan, olive oil, and lemon - it looks like alfredo but it's entirely plant-based and requires zero cooking. Toss it over freshly cooked noodles, zucchini spirals, or any pasta you love.
Ingredients
- 2 cups fennel fronds
- 1/2 cup sunflower seeds
- 1/4 cup vegan parmesan
- 1/3 cup olive oil
- 1/4 cup water (or more)
- Juice of 1 lemon
- 1 clove garlic
- 1 tsp sea salt
Instructions
- 1Put everything in the blender except half of the olive oil.
- 2Blend, then slowly add the remaining olive oil and additional water until the desired texture is reached.
- 3Taste and adjust salt or lemon.
- 4Serve over freshly cooked noodles, zucchini spirals, or another pasta option.
Jennifer's tip
Use the fennel fronds - the feathery green tops - not the bulb. They have a lighter, more delicate flavor that makes this sauce taste fresh and bright.
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