Name: Raw & Vegan Zucchini Pasta with Avocado Sauce Recipe
Prep time: 10 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 large zucchini; 1/2 teaspoon salt (divided); Ground pepper, to taste; 1 avocado; 1/2 teaspoon lemon juice; Remaining 1/2 teaspoon salt; Homemade Cashew Parmesan

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Introduction

This Raw & Vegan Zucchini Pasta with Avocado Sauce is a fresh, healthy, and creamy dish that comes together in just 30 minutes. Perfect for a light meal or a nourishing snack, it combines crisp zucchini noodles with a rich avocado-based sauce for a deliciously satisfying experience.

A white bowl filled with a single layer of green zucchini noodles topped with a light sprinkle of grated white cheese, accompanied by two lemon wedges placed on the side inside the bowl. The bowl is set on a white marbled surface, with a clear jar containing a spoon and some more grated cheese slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large zucchini
1 avocado
1/2 teaspoon salt, divided
1/2 teaspoon lemon juice
Ground pepper, to taste
Homemade Cashew Parmesan, for topping

Instructions

Step 1: Wash and spiralize your zucchini using a spiralizer or a julienne peeler.
Step 2: Place the spiralized zucchini in a large bowl, sprinkle half of the salt over it, and mix well. Set aside for about 20 minutes to allow excess water to release.
Step 3: While the zucchini rests, peel and seed the avocado. Blend it in a food processor with the remaining salt, lemon juice, and ground pepper until smooth to create the avocado cream. Adjust salt and lemon juice to taste.
Step 4: After 20 minutes, drain the zucchini to remove released water and return it to the bowl.
Step 5: Add the avocado cream to the zucchini noodles and toss gently to combine.
Step 6: Plate the zucchini pasta and top with homemade cashew parmesan. Serve immediately and enjoy!

Tips & Variations

For a nuttier flavor, toast the cashews lightly before making the cashew parmesan.
If you don’t have a spiralizer, use a vegetable peeler to create thin zucchini ribbons.
Add fresh herbs like basil or parsley to the avocado sauce for an extra burst of flavor.
To make it a more filling meal, add cherry tomatoes or sliced olives on top.

Storage

Store leftover zucchini pasta in an airtight container in the refrigerator for up to 1 day. The zucchini may release more liquid over time, so drain before serving and stir the sauce again. This dish is best enjoyed fresh and is not ideal for freezing.

How to Serve

A white bowl sits on a white marbled surface filled with spiral-shaped pale yellow pasta mixed with green zucchini noodles. A fork lifts a small bundle of the noodles, showing their thin, spaghetti-like texture. Two lemon wedges with bright yellow skin rest on the side inside the bowl. The pasta looks lightly coated with a creamy sauce and sprinkled with fine white cheese on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen avocado for the sauce?

While fresh avocado works best for texture and flavor, you can use thawed frozen avocado in a pinch. It may be slightly softer but will still blend well into a creamy sauce.

How do I make homemade cashew parmesan?

Blend raw cashews with nutritional yeast, garlic powder, and a pinch of salt until you reach a crumbly texture. Adjust ingredients to taste for a cheesy, dairy-free topping.