Zucchini Noodles with Creamy Red Pepper Alfredo {raw, vegan, gluten-free}

Zucchini Pasta w/ Creamy Red Pepper Alfredo

Zucchini Noodles with Creamy Red Pepper Sauce

We made this in the Gluten-Free 101 class I taught last night at Pure Organic Juicery; it is SUCH an easy recipe and everyone loved it.  You can keep as is or throw in some optional add-ons and make it a filling and tasty meal :)

INGREDIENTS 2 large or 4 medium zucchini 1 cup raw cashews ¼ cup fresh lime or lemon juice ¼ c. coconut aminos (in Asian aisle at Whole Foods)* 1 red pepper, seeds + vein removed 1 clove garlic ½ t. sea salt

Optional Toppings: ¼ cup of vegan pesto 2 c. shredded arugula or spinach 1 c. diced smoked salmon 1 c. chopped cherry tomatoes

METHOD Using a Spiralizer, shred zucchini into thin ribbon-like pieces. If you would like your noodles to soften a bit then place in colander, sprinkle with salt and set aside for 30mins. Otherwise you can use immediately to serve with sauce recipe below!

To make sauce: combine remaining ingredients in a food processor or hi-speed blender until smooth. Add water to thin sauce or cashews to thicken until desired consistency is achieved. Add zucchini noodles and sauce in a bowl and mix until well-combined. Toss with optional ingredients and dollop with pesto on top right before serving.

*you can substitute coconut aminos for tamari, nama shoyu or traditional soy sauce. If you do any of these then omit salt from recipe above.

RecipesJamie Wagener