Zucchini Pasta with Lemon Cashew Sauce

This raw zucchini pasta plate is fresh, delicious, and the cashew sauce is super creamy. The idea of eating raw meals can seem a bit strange, but by eliminating the cooking of the vegetables, you preserve all the enzymes and nutrients and get way more out of your meal!



For the pasta:

3 zucchinis, spiralized  

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

Purple cabbage, shredded


For the sauce:

1.5 cups cashews

2 cloves of garlic

2 tbsp lemon juice

¾ cups water

½ tsp Himalayan sea salt




  1. Assemble the pasta in a large mixing bowl
  2. Combine all the sauce ingredients in a blender and process until smooth
  3. Pour sauce over your pasta and mix until the pasta is all covered in the sauce
  4. Serve and enjoy!


Note: If you’re not sharing this meal with anyone, save some of the pasta and sauce in separate containers and store in the refrigerator. This will prevent the pasta from becoming soggy.

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