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Raw Vegan Creamy Kimchi Zucchini Pasta

January 11, 2017 By admin 2 Comments

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raw vegan creamy kimchi zucchini pasta blender
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!

raw vegan creamy kimchi zucchini pasta
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. 

raw vegan creamy kimchi zucchini pasta 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.

raw vegan creamy kimchi zucchini pasta
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!

raw vegan creamy kimchi zucchini pasta

5.0 from 1 reviews
Raw Vegan Creamy Kimchi Zucchini Pasta
 
Print
Prep time
2 hours
Cook time
15 mins
Total time
2 hours 15 mins
 
Author: Mariko Sakata
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.
3.4.3177

 

Filed Under: Entrée, Recipes

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Reader Interactions

Comments

  1. rawalive

    January 11, 2017 at 12:34 pm

    Thank you Mariko. I will make this tomorrow for my kids.

    Reply
    • admin

      February 9, 2017 at 6:34 am

      Thank YOU so much! That’s awesome! Hope your kiddies liked it!

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



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YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

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 @tomoko_inner_beauty 

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Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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