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Raw Zucchini Pasta With A Hemp Seed Alfredo

Soaking the zucchini noodles and vegetables in the fresh lemon juice brings a lovely acidity to the dish that complements the raw alfredo sauce. The vegetables marinate while you make the alfredo sauce, so it’s perfect!

  • Prep Time: 20m
  • Total Time: 20m


For the Zucchini Pasta

  • 4 medium zucchini, spiralized
  • 1 red bell pepper, seeded and julienned
  • 2 heaping cups baby spinach, thinly sliced
  • 1 lemon, juiced (about 2 tablespoons)
  • Small handful fresh basil leaves, thinly sliced
  • sea salt and freshly ground black pepper, to taste

For the Hemp Seed Alfredo

  • 1/2 c raw cashews (soaked in water for 2 hours and then drained)
  • 1/2 c shelled hemp seeds
  • 1/2 c homemade almond milk
  • 1/4 c nutritional yeast
  • 1 tbsp. fresh lemon juice
  • 2 garlic cloves, peeled and minced
  • 1/2 tsp. sea salt
  • Freshly ground black pepper, to taste


  1. Add the zucchini noodles, bell peppers, and spinach to a large mixing bowl. Squeeze the lemon juice in the bowl and toss to coat. Let this soak for about 10-15 minutes.
  2. While the veggies are marinating in the lemon juice, make the Hemp Seed Alfredo.
  3. Add all of the Alfredo ingredients to a high-speed blender or food processor and blend until smooth and creamy.
  4. Add the basil to the bowl of veggies and pour the desired amount of Alfredo sauce into the bowl as well. Season with a little sea salt and black pepper and mix well. Any leftover sauce can be refrigerated in an airtight glass jar for about 3-5 days.
  5. Serve the zoodles into bowls and enjoy.