For pasta lovers with sensitive stomachs and eclectic taste. Make avoiding dairy and gluten easy with this tasty and fast raw and vegan recipe. Perfect for a hot summer day.
- 1/8 avocado, large
- 1 garlic clove, large
- 3 – 4 medium zucchinis
- ¼ tsp cayenne
- 2 tsp curry powder
- 1 tsp red chili paste
- ¼ tsp sea salt
- 2 cups cashews, raw
- 6 oz coconut water
Wash zucchinis and chop off the ends. Spiralize using the C-blade (the one that makes spaghetti-sixed noodles).
In a high-speed blender, combine all other ingredients and blend on high until the sauce becomes very smooth. It should be quite thick.
Toss zucchini noodles with curry sauce in a large bowl until thoroughly coated.
To make this go further or to add some texture, I recommend sliced cherry tomatoes, shredded carrots, or chopped nuts.
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