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Bangin' Beet Alfredo

Veggie garden > Olive Garden... and somehow twice as tasty.

GF. V. SF.


2 red beets

2 golden beets

Sunflower or other neutral oil

Pinch of salt & pep

1 small bag frozen organic peas

Shredded basil leaves for garnish


1 cup soy free veggie broth

1 cup raw cashews (pre-soak overnight if you don't have a fancy blender)

1/2 cup slivered almonds (or whole almonds, but if you choose not to peel, your sauce will be brownish - also pre-soak overnight if you don't have a high power blender)

1 tbsp nutritional yeast (aka magic cheese dust)

Salt & pep to taste



Preheat oven to 400°F

Make the noodles:

Peel the beets & use a Spiralizer to make beet noodles - or buy already made ones at the store (no judging here)

Oil a baking dish

Evenly distribute the noodles in the baking dish

Sprinkle with salt & pep

Bake for 40 minutes, mixing the noodles halfway through

Mix in the frozen peas

Put the noodles & peas back in the oven for another 15 mins

It's done when the noodles are soft, but still have a slight bite to them - you don't want mushy noodles

While your noodles are cookin', make the sauce:

Combine broth, cashews, almonds, nutritional yeast, salt, & pep in your Vitamix / blender / food processor and blend until smooth, creamy, and alfredo-y

Plate up your noodles, peas, and drizzle on some sauce

Garnish with fresh basil and fresh cracked black pepper



Vicious Variations:

Swap the peas for any other veggie - spinach, broccoli, peppers, mushrooms, anything!

This alfredo sauce is absolutely KILLER over brown rice pasta. Do it. DO IT NOW!


Sound Mate:

Morbid Angel - Altars of Madness

Beets for the devil.

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