Zoodles with Hazelnut Butter Garlic Asian Sauce

I created this sauce because I am craving for some oh-so-creamy sauce to accompany with my zoodles. Then, I just wander in front of my fridge and saw my freshly made batch of raw hazelnut butter. So, I decided to make a rich and creamy hazelnut butter garlic asian sauce with some ingredients available in hand. This sauce also goes perfectly well with kale salad. Make sure you keep a jar of this in your fridge as you will only regret making it too late 😆

Ingredients:

1 medium zucchini

For the hazelnut butter garlic asian sauce:

1/2 cup raw unsweetened and unsalted nut butter (I used hazelnut butter)

1/2 cup coconut water

Juice and zest form 1 lime

1 Tbsp low sodium tamari

1 tsp grounded ginger powder

1 clove garlic

2 pitted dates

1/2 tsp chilli powder

Directions:

Spiralize your zucchinis and place them in a bowl
Blend the sauce ingredients until smooth and pour it into an air-tight container for storage
Add 2 heaped Tbsp of the sauce to the zoodles. Mix in together and top with some inca berries, raw fermented veggies, nutritional yeasts and alfafa sprouts
Let it set aside for 5 minutes for the zoodles to soften and absorb the flavour
Enjoy this super refreshing and delicious light lunch ☺️