Raw Creamy Kimchi Zucchini Pasta [Vegan, Gluten-Free]Ingredients You Need for Raw Creamy Kimchi Zucchini Pasta [Vegan, Gluten-Free]For the Kimchi Cream Sauce:For the Zucchini Pasta:How to Prepare Raw Creamy Kimchi Zucchini Pasta [Vegan, Gluten-Free]To Make the Kimchi Cream Sauce:To Make the Zucchini Pasta:To Assemble:NotesNutritional InformationCreamy Kimchi Zucchini Pasta [Vegan, Gluten-Free]
This raw vegan creamy kimchi zucchini pasta is a kimchi lover’s dream! The luxurious sauce is made from a blend of raw cashews and kimchi and seasoned lightly with sesame oil and tamari — and of course, it’s topped with even more kimchi! Not only does it taste good, it’s good for your gut, since kimchi is a probiotic.
Raw Creamy Kimchi Zucchini Pasta [Vegan, Gluten-Free]
Ingredients You Need for Raw Creamy Kimchi Zucchini Pasta [Vegan, Gluten-Free]
For the Kimchi Cream Sauce:
- 1 cup cashews
- 3/4 cup vegan kimchi
- 2 teaspoons kimchi liquid that is in the jar of kimchi (optional)
- 4 tablespoons lemon juice
- 1 1/2 teaspoons toasted sesame oil
- 1/2 teaspoon tamari
- 1/2 teaspoon salt
- A few cracks of black pepper
For the Zucchini Pasta:
- 1.5 pounds zucchini (3-6 zucchini, depending on size)
- A light drizzle of toasted sesame oil
- A pinch of salt
- 1/4 cup kimchi (rough chopped) and some more kimchi for topping
- Some thinly sliced chives or green onion
- Some thinly cut nori (seaweed) sheets (optional)
How to Prepare Raw Creamy Kimchi Zucchini Pasta [Vegan, Gluten-Free]
To Make the Kimchi Cream Sauce:
- Soak the cashews for 2-4 hours. Rinse well and drain.
- Add all the ingredients for the kimchi cream sauce into the blender and blend until smooth. If you are using a high-powered blender, use the tamper to help it cream. If you are using a regular blender, you may need to add
- a little bit of water to make it into a smooth cream. Only add the minimum amount required to do so and no more.
To Make the Zucchini Pasta:
- To make with a spiralizer, fit your 1/8-inch spacing blade. Top and tail the zucchini, place it onto the spiralizer, and turn the handle to make the noodles.
- Chop a few times so that the noodles aren’t too long and easier to eat.
- Transfer the noodles into a bowl. Lightly drizzle some toasted sesame oil and add a pinch of salt.
- Toss well and let it sit for 2-3 minutes.
- To make with a mandolin slicer, top and tail the zucchini, and slice the zucchini lengthwise.
- Stack the slices and cut them into fettuccine-size noodles.
- Transfer the noodles into a bowl. Lightly drizzle some toasted sesame oil and add a pinch of salt.
- Toss well and let it sit for 2-3 minutes.
To Assemble:
- Roughly chop 1/4 cup kimchi. Thinly slice some chives or green onion, and cut nori (seaweed) sheets into
thin strips (skip if you dislike nori) using a pair of kitchen shears. - Toss the zucchini pasta with the kimchi cream sauce and mix well until the noodles are completely coated.
- Add in the chopped kimchi and lightly toss.
- Plate the pasta and top with some more kimchi, thinly sliced chives or green onion, and thinly cut nori.
- Serve immediately.
Notes
Nutritional Information
Per Serving: Calories: 423 | Carbs: 31 g | Fat: 27 g | Protein: 22 g | Sodium: 213 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
