Every once in a while I crave slurping up a noodle while it’s creamy sauce get’s splattered all over my face. Attractive and so delicious. But also full of the bad kinda carbs that wreak havoc in my tummy. Whenever I have one of these ‘this will wreak havoc in my tummy‘ cravings, instead of completely denying my body what it wants, I seek to create a healthy tummy-lovin’ alternative. Cue this Creamy Avocado Zoodle recipe!
Not only is this low-carb. it’s also vegan! A moment of silence for gratitude to all those animals that gave of themselves for our taste-bud pleasure.
This is appropriate to this post because I am currently doing the Meatless May Challenge. The point of this challenge is to up your earth-loving game, it isn’t to completely cold turkey it and stop eating all animal products (unless that’s how you wanna role). It’s to improve what you are currently doing. I chose to cut out dairy, chicken and all red meat for this month. I have only been eating fish and eggs as my main source of protein. So far so good. I still feel satiated and have an abundance of energy.
For this reason, I needed to get creative with my meat-free, dairy-free cooking. It’s really not that hard and there are PLENTY of vegetarian/vegan alternatives to EVERYTHING.
Creamy Avocado Zoodles are exactly what they sound like. Creamy avocado mixed with zucchini noodles. The deliciously silky avo cream calls for a ripe avo, basil leaves, lime juice and olive oil.
If you want to save some time, a spiralizer is ideal for making any veggie noodles (think carrot, sweet potato or cucumber). But you can also use a julienne peeler or old school it by slicing the zucchini yourself into julienne strips. That might not be as much fun but you’ll definitely feel like you’ve worked for your zoodles!
For some extra freshness throw in some baby tomatoes and parsley. This can be served as a side or a main meal, I was stuffed after one bowl!
I hope you enjoy this delicious recipe friends, let me know how it worked for you!
- 1 big zucchini
- 1 big avocado
- juice from 1/2 a lime
- handful of basil leaves
- handful of soaked cashews/pine nuts
- salt & pepper (to taste)
- 1.5 Tbs olive oil
- handful of baby tomatoes
- fresh parsley
- Use a spiralizer or julienne peeler to make the zucchini into noodles
- If using cashews - soak the cashews in hot water for at least 30 minutes
- Put the remaining ingredients (except for the olive oil) into a blender/processor
- Drain the cashews and add to the blender/processor
- Mix on high for a few minutes until completely smooth and silky
- Drizzle in the olive oil slowly while blender/processor is on medium speed
- Add the sauce to the zoodles and garnish with baby tomatoes and fresh parsley. Serve immediately.
- If you want to keep for later, make sure you keep the avocado pip to put in the bowl to prevent browning. Store in the fridge.
What are some of your favourite meatless dishes?
