The raw food kitchen offers many ways of preparing zucchini spaghetti! Conjure up your delicious variation with a sauce of your choice and serve it with cashew parmesan.

ZUCCHINI SPAGHETTI

Spiralize 4–5 zucchini and arrange with pesto or a sauce just before serving.

GREEN PESTO

• A large handful (200 g) herbs (basil, arugula, wild herbs or mixed)
• 1 cup walnuts, almonds, sunflower seeds, pine nuts or other nut
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons yeast flakes
• ½ teaspoon salt, pinch of pepper, 1-2 cloves garlic if desired

Place herbs and nuts in a food processor and finely chop, do not puree. Add remaining ingredients and mix again for 15 seconds – the pesto is ready! To store, pour into a jar and cover the surface with oil so it keeps in the fridge for a long time – in case you have any left!

RED PESTO

• 10 sun-dried tomatoes
• 1 cup walnuts, almonds, sunflower seeds, pine nuts or other nut
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons yeast flakes
• 10–15 basil leaves

Finely chop sun-dried tomatoes (they must be really dry) and nuts in a food processor. If you use sun-dried tomatoes in oil, you’ll need to adjust the amount of olive oil in the recipe. Add remaining ingredients and mix again briefly. The pesto develops its aroma when the dried tomatoes are still infusing. Covered with oil, it will keep in the fridge for a long time.

WHITE NUT SAUCE

• 1 cup cashews (soaked in water for at least 2 hours) or 2-3 tablespoons almond butter
• 1 cup water
• 2–3 tablespoons lemon juice
• 1 pinch crystal or rock salt
• 1 pinch dried garlic powder

Drain cashews and finely puree with fresh water and lemon juice in a blender. Season with spices and fold into noodles. Decorate with chopped basil.

CASHEW PARMESAN

• 1 cup cashews
• 1–2 tablespoon yeast flakes
• Crystal or rock salt

Finely grind cashews in a blender and stir in yeast flakes and salt. The yeast flakes give the dish a slightly cheesy flavor.

We hope you enjoy preparing these zucchini spaghetti variations!

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