Zoodles with Hazelnut Butter Garlic Asian Sauce (Raw, Vegan, Gluten-free)

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 ๐Ÿ˜†

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:

  1. Spiralize your zucchinis and place them in a bowl
  2. Blend the sauce ingredients until smooth and pour it into an air-tight container for storage
  3. 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
  4. Let it set aside for 5 minutes for the zoodles to soften and absorb the flavour
  5. Enjoy this super refreshing and delicious light lunch โ˜บ๏ธ

 

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