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Raw Vegan Recipes Zucchini Noodles with Pesto


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5 from 3 reviews

  • Author: Emily Grace Johnson
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Diet: Vegan

Description

This fresh, flavorful dish pairs tender zucchini noodles with creamy herby pesto. A must-try for raw food enthusiasts and curious beginners, this recipe is perfect for a light, nutrient-packed meal.


Ingredients

Scale
  • 2 medium zucchinis, spiralized
  • 1 cup fresh basil leaves
  • 1/2 cup raw cashews (soaked for 2 hours)
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • 2 tbsp fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Slice or shred the noodles into thin strips, spiralize the zucchini, and set them aside in a big basin.Freshly spiralized zucchini noodles arranged in a large basin, ready for preparation in a raw vegan dish.
  2. Put the other ingredients in a food processor and process on high until the mixture is creamy and smooth. After adding the pesto, toss the zucchini noodles.A food processor filled with fresh basil leaves, soaked cashews, garlic, lemon juice, and nutritional yeast, blending into a creamy pesto sauce.
  3. Store in the refrigerator until ready to serve, or serve right away.Tossed zucchini noodles coated in vibrant green pesto, garnished with basil leaves and served in a bowl for a delicious raw vegan meal.
  4. Enjoy with additional hemp seeds and nutritional yeast sprinkled on top!

Notes

Toast the cashews before soaking (if you don’t need the recipe to stay fully raw) for a richer flavor. Add a splash of water if necessary to adjust consistency.

  • Prep Time: 15 minutes
  • Cook Time: (No cooking required)
  • Category: Vegan
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 250 kcal
  • Sugar: 4g
  • Sodium: 180mg
  • Fat: 21g
  • Saturated Fat: 3g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 7g