This creamy paprika sauce recipe is shared by the founder of my favorite raw vegan eatery in the world – Sadhana Kitchen, Maz Valcorza 😃And I adjusted this recipe slightly for my own preference 😸
Ingredients:
Creamy Paprika Sauce
1 avocado (or 1 block of tofu for fat-free non-raw version)
6 cherry tomatoes
1/2 tsp paprika
1 pitted date
2 Tbsp nutritional yeast
1/2 cup water
Salt and pepper to taste
Zoodle
1 medium zucchini
Toppings:
Raw seeds crackers (crumbled)
Fermented vegetables from Raw Sisterhood in Sydney
Wheatgrass powder from Organic Burst
Directions:
- Place all the ingredients of the sauce into a blender or food processor and process until a creamy pinkish sauce is obtained
- Make zucchini noodles using a spiralizer
- Add 3 Tbsp of the sauce to the zoodles and toss well
- Sprinkle with the toppings and enjoy your super nutritious meal! 😋
This sauce has become my recent favorite dressing (apart from my carrot dressing). I like enjoying this with zoodles, massaged kale salad, quinoa or spread it on some vegan and gluten-free bread!
Let me know how do you like it if you tried 😆
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