“When the moon hits your eye like a big…” bowl of zoodles tossed in a savory tomato sauce, you know that’s amore, right? Sometimes you just have to improvise the lyrics to a classic song in order to fit your raw vegan lifestyle. Even more important than the lyrics are the ingredients you use. Forget the store bought jar of sauce and packaged pasta because you won’t need them for this recipe. In fact, you don’t ever need to use jarred sauce because it is filled with sodium and preservatives.

This raw vegan entree is not only filling, but also a pleasant break from salads and smoothies. The first task is to spiralize the zucchini, which is quite an easy process. We recommend that you use a spiralizer that is not handheld, i.e. it has feet and a hand crank so that you can secure it to your countertop. This type of spiralizer is great for zucchini, sweet potatoes, carrots, and more! Once you have your zoodles, you need to make the sauce. Before you do that, we recommend that you pat the zoodles dry with some paper towels.

The great thing about a savory, raw vegan tomato sauce is that you can achieve great depth of flavor without cooking. When you use the proper seasonings and ingredients, you can achieve greatness. Nutritional yeast gives your sauce a cheesy flavor, which would come from parmesan cheese. The sun-dried tomatoes (make sure they are packaged and not the ones that are jarred in oil) offer a lovely acidity and richness. To help thicken the sauce, you have one date and some raw sunflower seeds. Those may seem like odd additions to your sauce, but trust us…they work!

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Do you pour this over zucchini noodles or is it made out of zucchini? The correct answer is: both! This quick pesto sauce is raw vegan, dairy-free, gluten-free, and contains a generous serving of vegetables in each bite. Serve it as a dip, spread, or as a sauce for some zoodles or regular noodles.

We like to stray from the well-traveled path and pave our own way, especially in regards to flavors. That’s how this zucchini pesto sauce came to be. It’s a tasty and zesty twist on a classic pesto recipe that exhibits an impressive nutritional profile. This pesto sauce is more akin to an avocado pesto, in the sense that it is a little thicker and creamier than a regular pesto. Like any great pesto, this recipe contains nuts, only we use walnuts instead of pine nuts. If you prefer other nuts, then you can use almonds, cashews, or pine nuts instead. If you want to enjoy a nut-free version, use pumpkin seeds.

Because zucchini contain a lot of water, you have to do your best to squeeze the water out before blending it with the rest of the ingredients. Grate the zucchini with a cheese grater, place it in a cheesecloth, and squeeze out as much water as you can. You don’t want excess water, or else your pesto will become too watery. Just make sure that you use this pesto relatively quickly, because it only keeps fresh in an airtight container in the fridge for up to five days.

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It’s easy to say that a nutritious bowl of raw vegetables is nutritious. How do you turn a bunch of raw vegetables into a delicious dish, though? Some people say that it’s easier said than done, but say, “No problem.” If you have some vegetables and don’t want to eat another salad on the raw vegan diet, a great alternative is a raw soup. Additionally, this soup is a great alternative if you have extra zucchini don’t want to eat zoodle dishes any more.

Just like making a smoothie, all you have to do is cut up your vegetables and blend them together. Unlike a smoothie, you will add a few things that would not taste great slurping through a straw. For example, this raw soup contains fresh dill, garlic cloves, coconut aminos, and sea salt. The best advice we can give you is to use the fresh dill, not dried dill. The soup will be much less aromatic and flavorful without that fresh herb. We promise you that it is 100% worth it to seek out fresh dill, even if you have the dried version in your spice rack.

One piece of advice that we have for you is that you may want to wait to make this soup until the weather is a little warmer. It can be very refreshing when the sun is out. A pro raw vegan tip is to blend the soup for a few minutes on high to naturally warm it up. Don’t worry, this does not cook the vegetables; rather, the high-speed revolutions can naturally warm up the blended mixture. This is just something to consider if you take a liking to raw soups like this one.

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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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Spiralized zucchini noodles with raw vegan pesto is a refreshing, light, flavorful entree for all of our cleansers. For this dish, you abandon regular pasta and transform nutrient-dense zucchini into noodles, or zoodles. If you don’t have a spiralizer, you can always use a peeler to make zucchini ribbons, which are reminiscent of papparadelle noodles

You can’t have zucchini pasta without zucchini, but the true star of this recipe is the raw vegan pesto. Made with fresh basil, garlic, raw pine nuts, raw walnuts, and raw hemp seeds, this pesto is replete with healthy fats, protein, vitamins, and minerals. If you don’t use parmesan cheese, how do you achieve that cheesy flavor in raw vegan pesto? The hemp seeds provide slightly nutty and salty flavor that is akin to parmesan cheese. If you feel that your pesto lacks that cheesy flavor you know and love, feel free to add a tablespoon of nutritional yeast.

To liven up this entree, you toss in halved cherry tomatoes. The tomatoes bring a sweetly tart flavor to the dish that pairs beautifully with pesto and provides a balance to herby basil flavor. Tomatoes and basil just work like magic together! The result is a light and refreshing zucchini pasta entree that is bursts with vibrant flavors from the combination of fresh ingredients. It is a fantastic option for those following a raw vegan, as it filling, nutrient-dense, and a departure from salads and smoothies.

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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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Is there anything better than a warm bowl of comforting soup during a crisp autumn evening? A relaxing massage on a tropical beach might rival the bowl of soup, but just imagine that it isn’t for the sake of our argument. The ingredients in that bowl of soup, though, can either benefit or harm your health. Fortunately for you, the soups in this article are made from whole food ingredients and free of preservatives, excess sodium, added flavors, and unhealthy fats. 

There are many different soups, yet people tend to stick to a few classics: chicken noodle, tomato, or minestrone. If you purchase these soups in their canned form, chances are they are riddled with sodium, saturated fat, and processed ingredients. If you tend to enjoy soup when you are sick, you don’t want to put harmful ingredients in the body. In order to recover more quickly, the body requires nutritious foods that contain essential vitamins and minerals. The antioxidants in vegetables can help fight inflammation and get you on the mend more quickly than a can of beef stew.

Now, you do not have to fall ill in order to enjoy a bowl of soup. Comfort your soul on a crisp fall evening with one of the following soup recipes. If you make one of these soups, drop a comment and let us know how you liked it!

Creamy Celeriac Soup

This soup has a luxurious texture and depth of flavor. There is a slightly nutty flavor that makes this the perfect warming fall soup. It’s very easy to make, containing many members of the allium family, including leeks, onion, and garlic.

Click here to make the soup.

Roasted Root Vegetable Soup

Warm, comforting, and very filling, this roasted root vegetable soup includes root veggies like squash, carrots, and potatoes, and onion. Although we have a list of ingredients, you can take a little creative liberty with your root veggies.

Click here to make the soup.

Zucchini Potato Soup

An easy, velvety zucchini potato soup that is perfect for the chilly days of fall and winter. It makes for a great non-dairy, filling dinner!

Click here to make the soup.

Slow Cooker Butternut Squash Soup

Winter squash? Didn’t fall just start? You are not wrong but winter squash refers to squash that are harvested during the fall. And this soup uses one of the most notable squash of the season: the butternut squash. It’s easy to prepare, cozy, and has incredible depth of flavor.

Click here to make the soup. 

Tomato Lentil Soup

Get ready to feast on this culinary creation. This dairy-free, creamy tomato lentil soup is incredibly satisfying and packed with protein. It’s very adaptable, so you can put a little creative culinary spin on the recipe if the inspiration strikes.

Click here to make the soup. 

Roasted Carrot Soup

Slurping a hot soup on a chilly fall evening somehow puts an end to the chaos of the world and allows you to focus on enjoying deliciousness. Give your body and soul a comforting hug with every spoonful of this roasted carrot soup.

Click here to make the soup.

Vegan Tomato Basil Soup

Made with simple ingredients that yield a rich soup with serious depth of flavor, this vegan tomato soup may contend with the best of the best. 

Click here to make the soup.

Simply Vegan Tasty Tortilla Soup

When you see a bowl of tortilla soup, the natural response is to devour it. Even though there is some prep work for this vegan tortilla soup, don’t be afraid! Add everything to a pot and let the flavors intensify!

Click here to make the soup.

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We’re going to say this right away: this is one of those recipes you want to save. It is rich, but not overwhelming. Use it as a condiment, dip, spread, or sauce. You get that signature cheesy flavor without having to use fattening, sodium-rich cheese. You may love it so much that you abandon regular nacho cheese sauce for good!

Unlike other raw vegan “cheese” sauces, this nacho cheese sauce is completely nut-free. Instead of nuts or seeds, this sauce uses zucchini, red bell pepper, and nutritional yeast as thickening/flavor agents. The nutritional yeast is where that cheese flavor comes from, and it provides vegans with essential vitamin B12, which they typically lack due to their diet. Because zucchini has a lot of water, though, you have to dehydrate zucchini slices for about one hour at 115º F prior to blending it with the rest of the ingredients. That step, which may seem annoying, will help your sauce retain a luxuriously thick consistency.

The reason that this recipe uses zucchini instead of cashews is to help ease digestion. It is best that you do not mix a starch with protein. This may not matter so much to everyone, but those with sensitive digestive systems can benefit from knowing these types of food combining rules. If you ever want to familiarize yourself with those rules, click here for more information. Until then, enjoy the recipe!

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Most people are suckers for pasta, or Italian food in general. It is comforting and very easy to eat too much of it. What happens after scarfing down bread, pasta, cheese and meat? Typically, you feel like a as bloated as a balloon that is on the brink of popping. The body tends to crash after a meal like that because of all the carbs, which is why we love zoodle recipes. You can feel full after eating zucchini noodles and not experience that bloated pasta belly!

Zucchini is very low in calories, but offers a decent amount of protein and fiber, both of which help you feel full. Food data indicates that zucchini exhibits high antioxidant activity, offering carotenoids like zeaxanthin, lutein, and beta-carotene. These antioxidants may benefit the skin, heart, and eyes, and even offer protection against certain types of cancer. Although yellow zucchini may contain slightly higher levels of antioxidants than the green variety, you can still absorb a lot of nutrients from green zucchini.

As with all zoodle dishes, the sauce is what brings it home. You’ve seen the raw marinara, Alfredo, and pesto sauces on our website, but we don’t think you’ve seen a sauce like this. The creamy dill sauce offers a rich, thick consistency and slightly tangy, slightly sweet flavor profile. Dill is a powerful herb, but it doesn’t overtake the entire dish. The rest of the ingredients in the sauce create a pleasant balance that makes it something you just can’t get enough of!

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