Vegan Zucchini Noodle

Making this delicious raw Vegan Zucchini Noodle recipe with avocado sauce is so easy! To make the avocado sauce simply blend water, with lemon juice, avocados, Sea Moss gel, basil, pine nuts, and blend until it’s smooth. Mix the Avocado Sauce with the cherry tomatoes and Zucchini Noodles before serving.

Ingredients

Avocado Sauce

• 60g Fresh Basil
• 2/3 of a cup of Water
• 8 tablespoons of Pine Nuts
• 4 tablespoons of Lemon Juice (fresh will give better flavor, but bottled juice will still be fine)
• 2 ripe Avocados
• 2 to 3 tablespoons of Sea Moss Gel

• 2 Zucchinis (or 2 packets of pre-cut noodles, 600 grams approx)

• 24 small Cherry Tomatoes

You will also need

• A blender
• Measuring cups and spoons
• Spiral Slicer (optional)
• A spatula or wooden spoon
• Knife
• Chopping board

Method

1. Using the spiral slicer, slice the zucchini into noodles. If you don’t have a spiral slicer, you could use a vegetable peeler or knife to cut the zucchini into strips. When using a packet of pre-prepared zucchini noodles, empty the contents into a bowl and set aside.
2. Slice the cherry tomatoes in halves and set aside.

Avocado Sauce

1. Add the basil, water, pine nuts, lemon juice, Sea Moss Gel, and avocados into the blender.
2. Pulse the blender until the sauce is smooth and silky.

Mix

1. In a bowl, mix the zucchini, cherry tomatoes, and avocado sauce together
2. Serve onto plates or bowls.
3. Enjoy!

Serving Suggestions

This recipe is best eaten straight away while the ingredients are fresh. The shelf life of this meal is quite short. Keep refrigerated and eat within one or two days.