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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Raw Vegan Noodles

    Published: Mar 20, 2017 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Raw Cheezy Noodles from Raw-Vitalize

    Fresh zucchini noodles are tossed in a creamy cashew sauce to create this irresistible raw vegan pasta dinner from the Raw-Vitalize cookbook!

    Raw Cheezy Noodles from Raw-Vitalize

    With the arrival of spring I've got one thing on my mind: food!

    Is that weird? Most people seem to think about food during the colder months. During the spring I'm all about lighter, healthy meals, and especially fresh fruits and veggies.

    I'm also less about cooking and more about eating raw. Even though I try to incorporate raw meals into my diet all year long, I enjoy them the most during the warmer months and when there's tons of fresh produce available.

    This year I have a new resource for when it comes to preparing and enjoying raw meals. Raw-Vitalize: The Easy 21-Day Raw Food Recharge by Mimi Kirk and Mia Kirk White is packed with delicious, appealing, and accessible raw recipes.

    The book is laid out as a 21 day meal plan, so it has recipes for breakfast, lunch, and dinner.

    So far I've only had a chance to try a recipe here and there, including these cheezy noodles (the raw carrot-lemon-orange cake was another favorite), but I'm hoping to follow the plan over the summer when (with luck!) my backyard garden supplies me with lots of ingredients to draw from.

    Raw Cheezy Noodles from Raw-Vitalize

    The cheezy zoodles are exactly the kind of raw recipe I like to enjoy early in the spring, while things are still warming up.

    Their served warm (not all raw food is cold - you just have to make sure it doesn't get too hot), and the cheesy cashew sauce is rich, creamy and comforting.

    You can grab a copy of the Raw-Vitalize cookbook here and check it out for yourself!

    More Tasty Vegan Recipes

    If you love these raw vegan zucchini noodles, be sure to check out these other ideas:

    • The Ultimate List of Raw Vegan Recipes
    • Lemon Garlic Zucchini Noodles
    • One-Pot Sesame Peanut Noodles

    Note: This recipe was shared with permission from the cookbook's publisher.

    raw vegan noodles

    Raw Vegan Noodles

    Fresh zucchini noodles are tossed in a creamy cashew sauce to create this irresistible raw vegan pasta dinner from the Raw-Vitalize cookbook!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: raw vegan noodles, Zucchini noodles
    Servings: 1
    Calories: 1124kcal
    Author: Oh My Veggies

    Equipment

    • spiralizer

    Ingredients

    For the noodles:

    • 1 zucchini (one large or two small)

    For the cheezy sauce:

    • 1 cup cashews soaked for 2+ hours and rinsed
    • ⅔ cup water
    • 2 tablespoons fresh rosemary finely minced, or 2–3 teaspoons dried
    • 2 tablespoons extra-virgin olive oil
    • sea salt and pepper to taste
    • 1 ½ tablespoons lemon juice
    • 3 teaspoons tamari
    • 3 tablespoons nutritional yeast

    Instructions

    For the noodles:

    • Spiralize noodles to make 2 cups, or use a potato peeler to make fettuccini-type noodles.

    For the cheezy sauce:

    • Place all ingredients into a blender and blend into a thick cream. Add more water if necessary, but keep it thick and pourable. Taste and adjust seasonings if necessary. For a saltier taste, add another splash of tamari. If too thick, add a teaspoon or two of water. If too thin, add a few more cashews.

    To assemble:

    • Place noodles in a bowl and spoon on desired amount of cheezy sauce. Eat as is or warm slightly in a pan on the stove. Do not overheat—you want to keep it raw. Sauce may thicken if overheated. Any leftover sauce can be frozen. Place Cheezy Noodles into a serving bowl and eat with more fresh ground pepper.

    Notes

    Zucchini releases water and it’s best to salt and let drain 15+ minutes before using. Do not add the cheese sauce if the noodles are not going to be eaten immediately because the water, which releases from the noodles, will dilute the sauce. The noodles can be made the evening before and kept refrigerated. Alternatively, they can be made during the day, lightly salted and kept covered on the countertop until ready for dinner. Drain off any extra water.

    Nutrition

    Calories: 1124kcalCarbohydrates: 66gProtein: 38gFat: 87gSaturated Fat: 14gPolyunsaturated Fat: 13gMonounsaturated Fat: 51gSodium: 45mgPotassium: 1956mgFiber: 13gSugar: 22gVitamin A: 515IUVitamin C: 46mgCalcium: 109mgIron: 12mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Asparagus Flatbread with Garlic Cashew Cream Sauce
    A Nutritionist's Guide to Sweeteners »

    Vegan Main Dishes, Vegan Pasta Recipes, Vegan Recipes, Vegetarian & Vegan Pasta Recipes, Vegetarian Main Dishes, Vegetarian Recipes 30 minutes or less, raw vegan

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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