Raw Vegan Creamy Kimchi Zucchini Pasta
 
Prep time
Cook time
Total time
 
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Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
Kimchi cream sauce
  • 1 cup cashews
  • ¾ cup vegan kimchi
  • 2 teaspoons kimchi liquid that is in the jar of kimchi (optional)
  • 4 Tablespoons lemon juice
  • 1½ teaspoons toasted sesame oil
  • ½ teaspoon tamari
  • ½ teaspoon salt
  • a few cracks of black pepper
Zucchini pasta
  • 1.5 lbs zucchini (3-6 zucchini depending on size)
  • A light drizzle of toasted sesame oil
  • A pinch of salt
  • ¼ cup kimchi (rough chopped) and some more kimchi for topping
  • Some thinly sliced chives or green onion
  • Some thinly cut nori (seaweed) sheets (optional)
Instructions
Kimchi cream sauce
  1. Soak the cashews for 2-4 hours. Rinse well and drain.
  2. Add all the ingredients for the kimchi cream sauce into the blender and blend until smooth. If you are using a Vitamix, use the tamper to help it cream. If you are using a regular blender, you may need to add a little bit of water to make it into a smooth cream. Only add the minimum amount required to do so and no more.
Zucchini Pasta
To make with a spiralizer:
  1. Fit your ⅛ inch spacing blade. Top and tail the zucchini, and place it onto the spiralizer and turn the handle to make the noodles.
  2. Chop it a few times so that the noodles aren't too long and easier to eat.
  3. Transfer the noodles into a bowl. Lightly drizzle some toasted sesame oil and add a pinch of salt.
  4. Toss well and let it sit for 2-3 minutes.
To make with a mandolin slicer:
  1. Top and tail the zucchini, and slice the zucchini length wise.
  2. Stack the slices and cut them into multiReplace" id="489" data-gr-id="489">fettuccine size noodles.
  3. Transfer the noodles into a bowl. Lightly drizzle some toasted sesame oil and add a pinch of salt.
  4. Toss well and let it sit for 2-3 minutes.
Assembly
  1. Rough chop ¼ cup kimchi. Thinly slice some chives or green onion, and cut nori (seaweed) sheets into thin strips (skip if you dislike nori) using a pair of kitchen shears.
  2. Toss the zucchini pasta with the kimchi cream sauce and mix well until the noodles are completely coated.
  3. Add in the chopped kimchi and lightly toss.
  4. Plate the pasta and top multiReplace" id="500" data-gr-id="500">is with some more kimchi, thinly sliced chives or green onion, and thinly cut nori.
  5. Serve immediately.
Notes
If you are not used to eating probiotic rich fermented foods, reduce the amount of kimchi you use. If you eat too much of these foods all of the sudden, you can get diarrhea, gas and bloating because your system won't be able to handle all those probiotics. Slowly build up the amount of fermented foods you consume over time for optimal gut health.

To make thin cut nori like the picture, use sushi nori. However, Korean seaweed will be very good in this too. If you are using Korean seaweed, tear them up into small pieces.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-creamy-kimchi-zucchini-pasta/