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Creamy Garlic Dill Zucchini Pasta (raw, GF, vegan)

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I have always been a pasta lover but I gave it up about 4 years ago.  I didn’t need the empty calories, the high starchy carbs or the flour that it is made out of.  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. :)

Creamy Garlic Dill Zucchini Pasta

(Recipe by Allisa Cohen)
Serves 1


  • 2 medium zucchini, peeled (see below for slicing options)
  • ½ cup raw cashews, ground to a powder
  • ½ tsp fresh lemon, juiced
  • 3 cloves garlic, minced (start with 1 or 2, depends on your liking)
  • 1 Tbsp cold-pressed olive oil
  • 2 Tbsp water
  • 2 tsp dill
  • ½ tsp salt, plus extra for pasta


  1. Prior to making the sauce, place zucchini noodles on mesh dehydrator sheet and sprinkle lightly with some salt.
  2. Slide the tray in the dehydrator on 105 degrees for about 15 minutes to warm.
  3. Place all remaining ingredients in blender and blend until a sauce is created.
  4. Taste to see if more salt is needed (keep in mind there is salt on the zucchini).
  5. Sauce can be warmed in dehydrator if wished.
  6. Serve on top pasta.


  1. If you don’t have a dehydrator you can soak your zucchini noodles in hot water to warm them up.
  2. Ground cashews;  place the cashews in your food processor or Magic Bullet to make a fine meal consistency.
  3. If you don’t own a spiralizer there are many ways you can make noodles.
  • Use a potato peeler and make thin slices.
  • Use a mandolin.
  • Use a paring knife.
  • Use a shredder.

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17 thoughts on “Creamy Garlic Dill Zucchini Pasta (raw, GF, vegan)

  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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