Raw Vegan Creamy Zoodles

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

180 g

Dry Roasted Peanuts , divided

240 mL

Coconut Milk

15 mL

Extra-Virgin Olive Oil

2

Zucchini , washed

8

Cherry Tomatoes , diced

to taste

Himalayan Rock Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Soak 1 cup of the Dry Roasted Peanuts (145 g) in water for 30 minutes.

Step 2

Drain the peanuts and add them to a blender with the Coconut Milk (240 mL) and Extra-Virgin Olive Oil (15 mL) . Blend until creamy. Season with Himalayan Rock Salt (to taste) and Ground Black Pepper (to taste) .

Step 3

Using a spiralizer, shred your Zucchini (2) into noodles.

Step 4

Chop up the remaining Dry Roasted Peanuts (35 g) .

Step 5

Place your zoodles into a large bowl and dress them with the sauce. Add the Cherry Tomatoes (8) and top it off with the chopped peanuts. Stir all the ingredients together.

Step 6

Refrigerate until ready to serve or enjoy immediately!