Enjoy a fresh and healthy entree that is as filling as it is flavorful and vibrant. This raw vegan zoodle dish combines the creaminess of avocado with the crunch of zucchini. Don’t think of this as just another meal; rather, consider it an experience that nourishes your body while also having incredible flavor. Spice up your raw vegan dinner routine by taking a break from salads and go the extra few steps to land yourself in the right place.

If you have been missing pasta during your cleansing experience, this is your chance to twirl your fork around a healthier, less carb-centric version. It is also less calorically dense than a traditional bowl of pasta. The luxurious avocado pesto perfectly coats the zoodles, and even though it feels heavy, it is actually quite light. Unlike other pesto recipes, this one contains a lot of healthy fats because of the avocado. Healthy fats also come from the walnuts, which we used in place of pine nuts, which can be quite costly. During times of high-priced food, we want to help you keep costs low while trying to eat as healthy as possible.

When it comes to making zoodles, we recommend that you spiralize them and then add them to a strainer. Lightly season them with sea salt to help draw out excess moisture and allow them to sit for 10 minutes. Once you do that, pat the zoodles dry with some paper towels. They are now ready for you to toss in the pesto sauce. You do not have to go that extra mile, but it does yield crunchier zoodles that are not as full of water.

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This zoodle dish with a homemade raw vegan alfredo sauce is creamy, rich, and absolutely delicious. The sauce has a powerful flavor that complements the crisp spiralized zucchini noodles (a.k.a. zoodles). If you do not have a vegetable spiralizer to make these spaghetti-style noodles, you can use a vegetable peeler to make thinner, flatter zucchini noodles. The spiralizer is a great tool because it separates the core and seeds for you. Additionally, you can use yellow squash if you prefer their flavor over zucchini. Truth be told, you could spiralize almost any vegetable for this recipe because the sauce is simply that delicious.

Unlike other raw vegan recipes that use cashews or almonds, this recipe calls for raw macadamia nuts. These tree nuts offer a buttery taste and creamy texture, which is why they are perfect for alfredo. Macadamia nuts contain are rich sources of monounsaturated fats, which help to naturally lower LDL (bad) cholesterol. They may also decrease inflammation, lower blood pressure, and ultimately reduce the risk of heart disease. One meta-analysis found that the regular consumption of monounsaturated fats was associated with lower cholesterol levels and better brain function.

In order to assemble this “pasta,” add the zoodles to a large bowl. Ideally, season the zoodles with a little sea salt and let them sit for 10 minutes, as this process helps draw out excess water. Pat them dry with paper towels before you pour the raw alfredo sauce over them. Toss to evenly coat the zoodles and then feel free to jazz it up with some chopped raw parsley, green onions, or even chopped raw macadamia nuts.

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If we can agree on one thing, it’s that we promote the consumption of flavor-packed recipes. A romesco sauce is exactly that: a concentrated, flavorful sauce that has a variety of uses in the kitchen. Consider pesto, for example, which goes great with a variety of ingredients and can function as a sauce or dip. Romesco is similar, in that it is what we like to call: a power condiment. 

Romesco is an institution in the Catalonian region of Spain, containing many of the region’s signature flavors. There are most likely numerous variations of this sauce, but they all usually contain tomatoes, garlic, almonds, red peppers, toast bread, smoked paprika, olive oil, and red pepper flakes. Some people use it to sauce fish, while others like to use it with vegetables. For the sake of the raw vegan diet, we’ve modified the classic romesco sauce and paired it with raw zucchini noodles. 

The great part about this recipe is that it couldn’t be easier to make. As with pesto, you can use a food processor or blender to make this romesco sauce. Alternatively, you can go the old school route and make it in a mortar and pestle. Just keep in mind that going that old school route will result in a more textured sauce, but some argue that it is more flavorful. We’ll leave it up to you to prepare and decide!

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Sometimes, you combine different vegetables and seasonings and the end product just works. It tastes better than you thought it would. In fact, the Raw Vegan Zucchini Noodles With Walnut Pesto dish may be one of the best culinary creations to leave your kitchen. This isn’t complicated if you use a simple combinations of complementary flavors. That’s exactly what this recipe is all about.

Chapters:
0:11 Zucchini Noodles
0:29 How To Make Pesto
0:57 Add Ingredients to Blender
01:38 Blend Until Smooth
02:26 Assemble
03:26 Outro

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Elevate your raw vegan diet with this easy, refreshing, delicious dinner. These zucchini noodles are smothered in a basil cream sauce and topped with beautifully plump plum tomatoes and optional pine nuts. Made from cashews, the basil cream sauce has a luxurious, creamy texture and incredible depth of flavor. Think of it like a cross between pesto and Alfredo sauces, only without the high sodium and fat content from jarred varieties.

Chapters:
0:00 Intro
0:04 Ingredient List
0:08 Zucchinis, Ribbons
0:20 Garlic, Minced
0:28 Lemon, Halved
0:32 Cherry Tomatoes
0:39 Blending the Basil Sauce
1:11 Fetucinni Bowl
1:16 Add Basil Sauce and Mix
1:28 Bon Appetit

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Elevate your raw vegan diet with this easy, refreshing, delicious dinner. These zucchini noodles are smothered in a basil cream sauce and topped with beautifully plump plum tomatoes and optional pine nuts. Made from cashews, the basil cream sauce has a luxurious, creamy texture and incredible depth of flavor. Think of it like a cross between pesto and Alfredo sauces, only without the high sodium and fat content from jarred varieties.

Even though this recipe seems difficult to make, it only requires 15 minutes of your time. Use a spiralizer to spiralize the zucchini and then blot the zucchini noodles dry. The last thing you want is extra moisture in your zucchini noodles. You can make the sauce either before or after you spiralize the zucchini. Ideally, use a food processor instead of a high-speed blender. The food processor will blend the ingredients much more efficiently and quickly. If you fall in love with the sauce after tasting it, consider making it again to use as a dip for raw vegetables.

When it comes to plating the zucchini noodles, make sure that you toss them in the sauce prior to plating. You have the option to mix the tomatoes into the noodles, or you can serve them on the side (like they are in the picture). If you want more flavor and texture, sprinkle some raw pine nuts on top of each plate of zucchini noodles. Pine nuts too expensive? Chop up some leftover raw cashews and use them instead!

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Sometimes, you can’t go to a restaurant and buy a meal that you want. This means one thing, and one thing only: you can’t taste what you want until you make it at home. This simple pasta dish is anything but simple in the flavor department. The avocado sauce smothers the zucchini and carrot noodles with the creamy texture and subtle zing of fresh lemon.

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This filling raw entree is about as close as you are going to get to eating spaghetti and tomato sauce while you are cleansing. You might even find that you like this more! An insider’s tip is to blend the raw-mato sauce in the blender for extra time to “heat” it up, to some degree.

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Zucchini noodles are like cauliflower, in that they can easily absorb a wide variety of flavors. Similar to eating the same salad and the same dressing, it’s easy to get bored with zoodle dishes if you toss the zoodles in the same sauce every time. Get creative with your sauce! This sauce has a cheesy flavor that is reminiscent of a traditional Alfredo sauce.

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Pasta alla Checca is a classic Italian pasta dish that uses fresh, uncooked tomatoes, basil, olive oil, garlic, sea salt, and pepper to make the sauce. The sauce is typically prepared with summer-ripened tomatoes, so is it a coincidence that we published this dish on the first day of summer? We think not!

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