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(FREE) Creamy Garlic Dill Zucchini Pasta (raw, vegan, gluten-free)

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Creamy Garlic Dill Zucchini Pasta

Creamy-Garlic-Dill-Zucchini-Pasta1I have always been a pasta lover but I gave it up many many years ago when I let go of gluten and processed foods.  I didn’t need the empty calories, the high starchy carbs or the flour that it is made out of.  Thank goodness for veggie noodles!

In my raw venture I came across the Spiralizer that turns any hard veggie into noodles!  My favorite veggies to use is zucchini and celery root.  Who knew that ugly knot-looking bulb had a purpose!  This garlic dill sauce is just scrumptious!  I usually add a little more water than what the recipe calls for but that is only because I like a thinner sauce.

If you don’t own a spiralizer, I recommend getting one.  You can find them through Amazon for $25.  Kids love-making them and eating them too … what a sneaky yet fun way to get more veggies into them.  Please read (this) post on different ways that you can create veggie noodles.

Ingredients:

  • 2 medium zucchini’s, spiralized
  • 1/2 cup raw cashews, soaked 2+ hours
  • 1/4 cup water
  • 1 Tbsp lemon juice or raw apple cider vinegar
  • 1 Tbsp cold-pressed olive oil
  • 1-3 cloves garlic
  • 1/2 tsp Himalayan pink salt
  • 2 Tbsp fresh chopped dill

Creamy-Garlic-Dill-Zucchini-Pasta1Preparation:

Noodles:

  1. After spiralizing the noodles, place them in a shallow baking dish, spreading them out.  Sprinkle with a liberal amount of salt and set aside.
    • The salting process will help draw the liquid out of the noodles, making them limp-like.  You will start to see them sweat and then release puddles of liquid.
    • Once done soaking, place them in a colander and rinse them with hot water.
    • You can warm the noodles prior to serving by placing them in the dehydrator at 115 degrees (F) for about 15 minutes or until it reaches the level of warmth that you desire.

Sauce:

  1. After soaking the cashews, drain and rinse them. Add to a blender.
  2. Add the water, lemon juice, garlic, oil, and salt.  Blend until creamy.
  3. Hand mix in the chopped dill.

Serving:

  1. You can either coat the noodles with the sauce or serve the sauce on top of the pile of noodles.  I like it well mixed so everything gets coated.
  2. Enjoy at room temp, chilled, or place the dish in the dehydrator to warm at 115 degrees (F).

19 thoughts on “(FREE) Creamy Garlic Dill Zucchini Pasta (raw, vegan, gluten-free)

  1. Dee says:

    I just made this for lunch and it was pretty good. I used fresh basil and baby spinach instead of dill and cashew cheese (made a few weeks ago from your recipe..I was going to make a cheesecake but it was a bit too salty so I froze it for later use)…made for very light and tasty luch! Thanks for all you do!

    • Dee says:

      P.s..I also just used the rest of sauce to stuff mushrooms and they are in the dehydrator now..pesto stuffed mushrooms for dinner! yummy! Raw foods rock!

    • amie-sue says:

      My pleasure Dee, more like my passion. :) I usually end up using more spinach than basil due to availability, it’s all good! Have a great day!

  2. Gina says:

    Mmmmmm, the sauce is delicious! Another successful dinner from your recipes. Thanks!

    • amie-sue says:

      Hi Gina, don’t you just love the garlic and dill combo? This sauce is rich and yummy! So glad to hear that you enjoyed it. Have a great evening, amie sue

  3. ben says:

    Stupendous sauce! Thanks!

  4. Layla says:

    Just wondering if the cashews could be substituted for almonds? Will they pulverise the same way?

    • amie-sue says:

      Hi Layla,

      Almonds usually don’t get creamy enough for sauces, in my opinion. If you do try it, I would soak them, remove the skins and blend them in a high-speed blender. amie sue

  5. Marienka Homshaw says:

    I ate this for lunch today. Such an amazing yet simple dressing. So glad I found this site!

  6. Nicole Yorke says:

    Hi Amie,

    I get a lot of water when I make zucchini, any pointers on how to get a drier zuch pasta?

    • amie-sue says:

      Hello Nicole,

      When making zucchini noodles, it is best to sprinkle the noodles with salt and let them sit for 30+ minutes. The salt will draw the excess water out. Drain, rinse and pat dry when ready to eat. I hope this helps. Have a great evening, amie sue

  7. Laurie says:

    OMG! I just finished making the sauce/pesto/cheese/YUM STUFF, whatever it’s called, and gave it a taste. I’ve got 15 minutes before lunch and it’s killing me waiting! This is off the planet wonderful!

    Ok, in all seriousness (not that I wasn’t serious about the taste) this is so simple to make, with few ingredients and it tastes like one is eating at a fancy restaurant. For sure TRY IT!

    Thanks for the divine recipe Amie Sue!!! =)

    • amie-sue says:

      You cracked me up this morning Laurie, :)

      Soooo happy that you enjoyed this recipe. You are right, it tastes amazing and is so easy to make. Thank you for sharing. amie sue

  8. KimD says:

    I made this dish last night. It was quite good. My husband enjoyed it too. He was disappointed that we did not have any left over for seconds :-)I used my new Vegetti slicer to make the noodles. It was fun! Thanks for sharing your wonderful recipe. Keep up the good work!

    • amie-sue says:

      Thank you Kim for sharing your experience with me. I am so happy that you enjoyed it. :) I need to make this recipe again myself… yum! Have a Happy Easter, amie sue

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