This raw vegan creamy kimchi zucchini pasta is a kimchi lovers’ dream. It’s so creamy and kimchi-y, it’ll satisfy any kimchi lovers out there. I love, love, love, kimchi so this is easily one of my favorite raw vegan pasta dishes. I know kimchi is not for everyone, so if you dislike kimchi, this recipe is definitely not for you. But if you do, you will love it!
Kimchi, being a fermented food is loaded with probiotics. So it’s not only very tasty but good for you and your gut! Best of all, it’s very easy to make. Blend up the kimchi cream sauce, then toss it with zucchini pasta and add toppings. The cream sauce makes this a hearty filling meal. Ok, enough talking, I’m getting hungry so let’s dive in!
First things first, soak the cashews for 2-4 hours. Then rinse well and drain. Add all the ingredients for the kimchi cream sauce into the blender and blend until smooth and set aside. My favorite go-to vegan kimchi is from Dave’s Gourmet Korean Food from the farmers market. FYI Mother In Law brand sold at Whole Foods also has a vegan kimchi. You can easily make your own vegan kimchi yourself and maybe one day I’ll post a recipe for it. But as of now, I have been banned from making homemade kimchi in the house from my husband. He hates kimchi and we had to have a “talk” after the last homemade kimchi run a few years ago. This was mostly because the house stunk of kimchi for 2 weeks after. Very unpleasant if you dislike the smell, so until we move to a better-ventilated place, I won’t be doing homemade kimchi for a bit. Sorry guys!
Now that the kimchi cream sauce is done, time for the zucchini pasta. Spiralize the zucchini into zucchini pasta. This spiralizer is the one I use. You can find it on Amazon or at kitchen equipment stores.
To make the zucchini pasta using a spiralizer, chop off the ends of the zucchini before setting it up on the spiralizer. Turn the handle until the zucchini turns into noodles! Cut up the noodles or zucchini pasta a few times so it’s shorter and easier to eat. I used yellow zucchini to make it look more like pasta for pictures, but you can use regular green zucchini too.
If you don’t own a spiralizer, you can also use a mandolin slicer and make fettuccine like noodles. Simply slice the zucchini lengthwise into thin strips, then stack them up and slice them into thin noodles. Transfer the zucchini pasta into a large bowl. Add a pinch of salt and lightly drizzle some toasted sesame oil, toss well and let is sit for 2-3 minutes.
Once the zucchini pasta is ready, all you have left is assembly. Before you toss the zucchini pasta with the kimchi cream sauce, get everything needed for assembly and the toppings ready. Rough chop 1/4 cup kimchi, and 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.
When you are ready to serve, toss the zucchini pasta with the kimchi cream sauce and mix well until the noodles are completely coated. Add the chopped kimchi and lightly toss. Plate the pasta and top it with more kimchi, some thinly sliced chives or green onion, and thinly cut nori. Serve immediately.
Oh my God, I’m getting excited! Itadakimasu! (That’s what you say right before you have a meal in Japan, like saying grace.)
Sorry husband!
- 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
- 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)
- Soak the cashews for 2-4 hours. Rinse well and drain.
- 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.
- 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.
- Chop it a few times so that the noodles aren't too long and easier to eat.
- Transfer the noodles into a bowl. Lightly drizzle some toasted sesame oil and add a pinch of salt.
- Toss well and let it sit for 2-3 minutes.
- Top and tail the zucchini, and slice the zucchini
length wise . - Stack the slices and cut them into multiReplace" id="489" data-gr-id="489">fettuccine size noodles.
- Transfer the noodles into a bowl. Lightly drizzle some toasted sesame oil and add a pinch of salt.
- Toss well and let it sit for 2-3 minutes.
- 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.
- Toss the zucchini pasta with the kimchi cream sauce and mix well until the noodles are completely coated.
- Add in the chopped kimchi and lightly toss.
- 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.
- Serve immediately.
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.
Thank you Mariko. I will make this tomorrow for my kids.
Thank YOU so much! That’s awesome! Hope your kiddies liked it!