Creamy Garlic Dill Zucchini Pasta (raw, vegan, gluten-free)
Add to favorites
I 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.
- 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
- 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.
- After soaking the cashews, drain and rinse them. Add to a blender.
- Add the water, lemon juice, garlic, oil, and salt. Blend until creamy.
- Hand mix in the chopped dill.
- 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.
- Enjoy at room temp, chilled, or place the dish in the dehydrator to warm at 115 degrees (F).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.