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Zucchini Noodles Tossed In A Cheesy Sunflower Seed Sauce

  11 rater(s)

Sunflower seeds are becoming the new featured ingredient in a lot of raw vegan recipes. This means that there are more and more nut-free options coming your way! We highly recommend topping the zucchini noodles with freshly chopped basil and cherry tomato halves to add extra freshness and a hint of acidity.

  • Prep Time: 10m
  • Total Time: 10m


  • 1 c sunflower seeds
  • 3 zucchini, spiralized
  • 3 tbsp. nutritional yeast
  • 1 garlic clove
  • 3 tbsp. sesame seeds (not toasted)
  • 1/4 tsp. turmeric
  • 1 tbsp. raw apple cider vinegar
  • 2 pinches of sea salt
  • 6 cherry tomatoes, halved
  • 12 basil leaves, thinly sliced


  1. Soak the sunflower seeds in filtered water overnight. Drain the water the next day when you are ready to make the sauce.
  2. Add the sunflower seeds, nutritional yeast, garlic, sesame seeds, vinegar, turmeric, and sea salt to a high-speed blender and puree until smooth.
  3. Place the zucchini noodles into a large mixing bowl and spoon the sunflower seed sauce over them. Add the cherry tomatoes and basil to the bowl and mix well.
  4. Plate and enjoy.
  5. If you want to save some sauce for leftovers, it will keep fresh in an airtight container in the fridge for two days.