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Lemon Zucchini Noodles With Avocado & Cashew Cheese

This raw recipe takes a little longer because you salt the zucchini noodles in order for the water to drain out. This helps them absorb the flavors of the sauce, and it adds a little extra texture to the noodles.

  • Prep Time: 15m
  • Total Time: 15m


For the "Pasta"

  • 1 large zucchini
  • 1 avocado
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh lemon juice
  • ground pepper

For the Cashew Cheese

  • 1 c raw unsalted cashews
  • 1 tbsp. nutritional yeast flakes
  • 1/2 tsp. salt


For the Zucchini Pasta

  1. Wash and spiralize your zucchini using a spiralizer.
  2. Put the spiralized zucchini in a large bowl, sprinkle half of the salt over the zucchini and give it a good mix. Set aside for about 20 minutes.
  3. Meanwhile, peel the avocado, remove the pit, and put it in a blender or food processor; mix it with the rest of the sea salt, the lemon juice and ground pepper until it's a smooth avocado cream. Taste it and add more sea salt or lemon juice to taste.
  4. After 20 minutes the zucchini should have lost quite a bit of its water. Drain it and put it back in the bowl.
  5. Add the avocado cream and give it a good mix.
  6. Plate the zucchini pasta on a plate and enjoy. Don't forget to top it with the cashew cheese!

For the Cashew Cheese

  1. Put all the ingredients in a food processor and pulse until fine.