Raw Vegan Zucchini Noodles in Cashew Pesto

The House of AiA

Raw Vegan Zucchini Noodles in Cashew Pesto

This fresh, gluten-free take on pasta comes together in just 10 minutes and is perfect for summer months. 

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Serves: 2

This gorgeous, vegetable-forward recipe comes from Palmaïa–The House of AïA, a resort in Mexico’s Riviera Maya, that serves primarily plant-based food. Pair with a chilled glass of vegan wine for the ultimate warm weather meal. 

What you need:

4 garlic cloves
½ cup plus 3 tablespoons olive oil, divided
½ teaspoon black pepper
½ cup raw cashews
½ cup raw pine nuts
¼ teaspoon nutmeg
¼ cup plus 2 tablespoons nutritional yeast
⅓ teaspoon salt
2 cups fresh basil
2 tablespoons lemon juice
3 large zucchini

What you do:

  1. Into a food processor, add garlic, 3 tablespoons olive oil, black pepper, cashews, pine nuts, and nutmeg. Process until smooth. Add nutritional yeast and salt and process to combine. Add basil and 1/4 cup of olive oil and process again. Finally, add lemon juice and process until combined. Set aside.
  2. Spiralize zucchini and transfer into a large bowl. Mix in pesto until well-coated.
  3. Serve noodles in a bowl or platter, sprinkled with more nutritional yeast and a drizzle of remaining olive oil. 
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