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 π
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 βΊοΈ
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