Description
This raw vegan spaghetti with creamy sweet pepper sauce is a quick, easy, and satisfying dinner recipe. Using fresh, raw vegetables and a blend of cashews, hempseeds, and spices, it delivers a creamy and flavorful sauce without any cooking, perfect for a healthy and refreshing meal.
Ingredients
Scale
For the Noodles
- 1 cucumber or zucchini
For the Sauce
- 2 sweet peppers
- 1 tomato
- ½ cup cashews
- 2 tbsp hempseeds
- 2 tbsp raisins
- ½ onion
- 1 clove garlic
- 1 tbsp curry powder
Optional Toppings
- Avocado
- Fresh herbs
- Extra sweet pepper slices
Instructions
- Prepare the noodles: Use a spiralizer to spiralize the cucumber or zucchini into noodle-like strands. Set aside on a plate or bowl.
- Make the sauce: In a blender, combine the sweet peppers, tomato, cashews, hempseeds, raisins, onion, garlic, and curry powder. Blend until the mixture forms a smooth, creamy sauce that is slightly warm to the touch, indicating the natural body heat from blending.
- Combine: Pour the creamy sweet pepper sauce over the spiralized noodles, ensuring they are well coated.
- Add toppings: If desired, garnish with slices of avocado, fresh herbs, or additional sweet pepper slices to enhance flavor and texture.
- Serve and enjoy: Serve immediately to enjoy a fresh, raw, and flavorful meal.
Notes
- This recipe is raw and vegan, with no cooking required.
- Feel free to substitute zucchini for cucumber depending on your preference.
- Soak cashews for 1-2 hours prior if your blender isn’t very powerful to ensure a smoother sauce.
- Add a pinch of salt if desired to enhance flavors without compromising raw or vegan standards.
- Use fresh, organic produce for the best taste and nutritional benefits.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Raw Vegan
Keywords: raw vegan spaghetti, creamy sweet pepper sauce, raw vegan dinner, raw zucchini noodles, raw cucumber noodles, no-cook vegan recipe, healthy vegan dinner, gluten free raw vegan, raw food recipe
