Who loves pesto but either has a nut allergy or cannot properly digest different nuts, such as cashews, pine nuts, or almonds? Almost all pesto recipes call for nuts, so we decided to create a unique raw vegan pesto recipe that uses sunflower seeds. They have a mild, nutty flavor and add a smooth and creamy texture to this pesto. We also added two tablespoons of hemp seeds for an added boost of healthy fats and proteins.

Although you can use a blender, it is better to use a food processor when making this pesto. It also works best to process all of the ingredients, except for the basil, until smooth and then add the basil at the very end. That will help keep basil from bruising as much. You can also drizzle in a little more olive oil while blending if the pesto is too thick for your liking. Just keep in mind that this pesto, unlike store bought pestos, will only stay fresh in the fridge for a few days. That means that you will want to eat it soon after making it. You can also freeze it, so consider making a double or triple batch so that you can enjoy some later.

For easy storage, put the pesto in silicone ice trays, freeze, and then pop out the pesto cubes to put in a freezer-safe plastic bag. You can defrost the ice cubes 24 hours before you want to enjoy it. The sunflower seed pesto works great as a dip for raw vegetables, or you can use it with raw zucchini noodles to make a filling raw entree.

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These zucchini noodles are great no matter what time of year it is. Enjoy them as a refreshing side while grilling in the summer or let them satiate you as a nutritious entree during the fall. The spiralized zucchini noodles are tossed with fresh herbs, garlic, seasonings, apple cider vinegar, and olive oil, in which they marinated for a little while before serving. Marinating the zoodles helps to intensify the flavors and make the raw vegan entree that much more enjoyable.

In order to make this recipe, you need a spiralizer. You can use a handheld one, but the type with the hand crank is a little more durable and reliable. Once you have your zucchini noodles, place them in a bowl and toss with a couple pinches of sea salt. Allow them to sit like that for about 30 minutes, as this process helps to draw out the water. Naturally, while the zoodles are sitting in that bowl, you can prepare the marinade by mixing all of the ingredients together in a bowl. After those 30 minutes are up, drain the salty water and gently squeeze out the excess water from the zucchini noodles. Pat dry with paper towels.

Once your zucchini noodles are dry, you can transfer them to an airtight container with the marinade, mix well, and keep them in the refrigerator for an hour or so. You can also let them marinate at room temperature for 30 minutes and then enjoy. Although it may not seem like it, these noodles are actually quite delicious when served cold. You can even keep them in an airtight container in the fridge for up to three days!

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If you are new to our recipe section, please allow us to introduce you to the culinary marvel that is raw zucchini noodles. Commonly known as zoodles, zucchini noodles are a great low-carb pasta alternative that are easily digestible and friendly to your waistline. They are vibrantly green and curly beyond belief. One could say that they are a refreshing canvas for almost any pasta sauce. But we aren’t about to throw some processed, sodium-rich jarred sauce on these health bombs! These raw, nutrient-dense zucchini noodles call for a homemade arugula pesto!

The real talk star of the show is the raw vegan arugula pesto. This is not your average Italian grandmother’s pesto. No offense to all the nonnas out there, but we can’t be using the classic pesto recipe because it contains cheese. We hope this raw vegan, zesty, herbaceous, and peppery pesto is just as bold and flavorful as the classic pesto you know and love. Not only does arugula offer a peppery flavor, but it also provides lots of magnesium, potassium, iron, fiber, vitamin C, and vitamin K.

Now, pine nuts, especially raw pine nuts, can be a little pricey. If you do not have pine nuts, you can use raw cashews instead. The flavor will be slightly different, but not too much to really notice a vast difference. Add in the lemon zest and juice, garlic, sea salt, and rich olive oil and this pesto becomes exactly what you want it to be: delicious, luscious, and creamy. Toss the zoodles and slightly sweet and bright cherry tomatoes in the pesto to create a nutritionally dense raw entree that is full of flavor.

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Get ready to spiral into a world of flavor! Before you do that, you have to spiralize some zucchini because you are transforming these plain old vegetables into noodles. If you are cleansing and have not had zucchini noodles yet, you don’t know what you are missing. Tossed in a rich sun-dried tomato walnut pesto, this zoodle dish gives you a break from salads and smoothies. It’s a flavorful dish that boasts impressive health benefits as well!

Imagine twirling your fork around emerald-green zucchini noodles coated in a rich, savory sun-dried tomato sauce. This is not your average meal, folks, it is a flavorful experience that have you questioning your desire to eat real pasta again. Zucchini contains essential vitamins, minerals, and antioxidants, all of which are not in boxed pasta. When you eat raw zucchini, you absorb all of the nutrients that get lost during the cooking process. And let’s not forget about all the fiber in zucchini. Instead of feeling bloated like you would after eating a big bowl of pasta, you’ll feel like you just drank a green smoothie after eating this dish!

This recipe isn’t just about the zooodles; rather, the pesto also packs a nutritional punch. The basil is rich in antioxidants and anti-inflammatory compounds, while the garlic contains compounds that help to boost immune function and reduce blood pressure. So what are you waiting for? Dive into the world of raw vegan zucchini noodles with a sun-dried tomato pesto. Experience the power of ultimate flavor and nutrition!

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Believe it or not, not all pesto is green. The classic green pesto that you know and love is from Genoa, Italy, and it typically consists of basil, pine nuts, olive oil, salt, pepper, and parmesan cheese. If you peruse our recipe section, you will find many pesto variations, many of which are raw vegan. Your love for pesto doesn’t have to stop at the color green, though. There are many kinds of pesto sauces from various regions throughout Italy. This recipe is inspired by the traditional Sicilian pesto.

What makes a Sicilian pesto different from the classic green pesto is that it uses almonds instead of pine nuts. It also uses fresh tomatoes, which prominently grow in the south of Italy and Sicily. Traditionally, Sicilians use the small Pachino tomato, but this recipe calls for grape or cherry tomatoes. Adding tomatoes to the sauce brightens the flavor and gives the sauce a lighter consistency.

This is a great condiment and sauce to have on hand, especially now that the weather is warming up. You can use it as a dip or pour it over your zucchini noodles to enjoy a light raw vegan entree. If you aren’t cleansing, feel free to spread this pesto on a crostini, or serve it alongside roasted or grilled vegetables. It also makes for an excellent cheese board condiment. Try it out and let us know if you like Sicilian pesto more than a classic Genovese pesto!

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“When the moon hits your eye like a big…” bowl of zoodles tossed in a savory tomato sauce, you know that’s amore, right? Sometimes you just have to improvise the lyrics to a classic song in order to fit your raw vegan lifestyle. Even more important than the lyrics are the ingredients you use. Forget the store bought jar of sauce and packaged pasta because you won’t need them for this recipe. In fact, you don’t ever need to use jarred sauce because it is filled with sodium and preservatives.

This raw vegan entree is not only filling, but also a pleasant break from salads and smoothies. The first task is to spiralize the zucchini, which is quite an easy process. We recommend that you use a spiralizer that is not handheld, i.e. it has feet and a hand crank so that you can secure it to your countertop. This type of spiralizer is great for zucchini, sweet potatoes, carrots, and more! Once you have your zoodles, you need to make the sauce. Before you do that, we recommend that you pat the zoodles dry with some paper towels.

The great thing about a savory, raw vegan tomato sauce is that you can achieve great depth of flavor without cooking. When you use the proper seasonings and ingredients, you can achieve greatness. Nutritional yeast gives your sauce a cheesy flavor, which would come from parmesan cheese. The sun-dried tomatoes (make sure they are packaged and not the ones that are jarred in oil) offer a lovely acidity and richness. To help thicken the sauce, you have one date and some raw sunflower seeds. Those may seem like odd additions to your sauce, but trust us…they work!

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Sometimes, you combine different vegetables and seasonings and the end product just works. It tastes better than you thought it would. In fact, the Raw Vegan Zucchini Noodles With Walnut Pesto dish may be one of the best culinary creations to leave your kitchen. This isn’t complicated if you use a simple combinations of complementary flavors. That’s exactly what this recipe is all about.

Chapters:
0:11 Zucchini Noodles
0:29 How To Make Pesto
0:57 Add Ingredients to Blender
01:38 Blend Until Smooth
02:26 Assemble
03:26 Outro

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Elevate your raw vegan diet with this easy, refreshing, delicious dinner. These zucchini noodles are smothered in a basil cream sauce and topped with beautifully plump plum tomatoes and optional pine nuts. Made from cashews, the basil cream sauce has a luxurious, creamy texture and incredible depth of flavor. Think of it like a cross between pesto and Alfredo sauces, only without the high sodium and fat content from jarred varieties.

Chapters:
0:00 Intro
0:04 Ingredient List
0:08 Zucchinis, Ribbons
0:20 Garlic, Minced
0:28 Lemon, Halved
0:32 Cherry Tomatoes
0:39 Blending the Basil Sauce
1:11 Fetucinni Bowl
1:16 Add Basil Sauce and Mix
1:28 Bon Appetit

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Spiralized zucchini noodles with raw vegan pesto is a refreshing, light, flavorful entree for all of our cleansers. For this dish, you abandon regular pasta and transform nutrient-dense zucchini into noodles, or zoodles. If you don’t have a spiralizer, you can always use a peeler to make zucchini ribbons, which are reminiscent of papparadelle noodles

You can’t have zucchini pasta without zucchini, but the true star of this recipe is the raw vegan pesto. Made with fresh basil, garlic, raw pine nuts, raw walnuts, and raw hemp seeds, this pesto is replete with healthy fats, protein, vitamins, and minerals. If you don’t use parmesan cheese, how do you achieve that cheesy flavor in raw vegan pesto? The hemp seeds provide slightly nutty and salty flavor that is akin to parmesan cheese. If you feel that your pesto lacks that cheesy flavor you know and love, feel free to add a tablespoon of nutritional yeast.

To liven up this entree, you toss in halved cherry tomatoes. The tomatoes bring a sweetly tart flavor to the dish that pairs beautifully with pesto and provides a balance to herby basil flavor. Tomatoes and basil just work like magic together! The result is a light and refreshing zucchini pasta entree that is bursts with vibrant flavors from the combination of fresh ingredients. It is a fantastic option for those following a raw vegan, as it filling, nutrient-dense, and a departure from salads and smoothies.

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Elevate your raw vegan diet with this easy, refreshing, delicious dinner. These zucchini noodles are smothered in a basil cream sauce and topped with beautifully plump plum tomatoes and optional pine nuts. Made from cashews, the basil cream sauce has a luxurious, creamy texture and incredible depth of flavor. Think of it like a cross between pesto and Alfredo sauces, only without the high sodium and fat content from jarred varieties.

Even though this recipe seems difficult to make, it only requires 15 minutes of your time. Use a spiralizer to spiralize the zucchini and then blot the zucchini noodles dry. The last thing you want is extra moisture in your zucchini noodles. You can make the sauce either before or after you spiralize the zucchini. Ideally, use a food processor instead of a high-speed blender. The food processor will blend the ingredients much more efficiently and quickly. If you fall in love with the sauce after tasting it, consider making it again to use as a dip for raw vegetables.

When it comes to plating the zucchini noodles, make sure that you toss them in the sauce prior to plating. You have the option to mix the tomatoes into the noodles, or you can serve them on the side (like they are in the picture). If you want more flavor and texture, sprinkle some raw pine nuts on top of each plate of zucchini noodles. Pine nuts too expensive? Chop up some leftover raw cashews and use them instead!

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