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RECIPE
7 INGREDIENTS6 STEPS35MIN

Raw Vegan Creamy Zoodles

5.0
2 Ratings
Raw Vegan Creamy Zoodles Recipe | SideChef
Raw Vegan Creamy Zoodles Recipe | SideChef

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A fully vegan, Keto-friendly, low-carb raw salad made with zucchini noodles and dressed with a creamy peanut and coconut milk sauce.
35MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 1/4 cups
Dry Roasted Peanuts , divided
1 cup
Coconut Milk
1 Tbsp
Extra-Virgin Olive Oil
2
Zucchini , washed
8
Cherry Tomatoes , diced
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Nutrition Per Serving

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CALORIES
868
FAT
78.7 g
PROTEIN
28.7 g
CARBS
32.4 g

Cooking Instructions

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Step 1
Soak 1 cup of the Dry Roasted Peanuts (1 cup) in water for 30 minutes.
Step 2
Drain the peanuts and add them to a blender with the Coconut Milk (1 cup) and Extra-Virgin Olive Oil (1 Tbsp) . 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 (1/4 cup) .
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!
SAVE

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Nutrition Per Serving
Calories
868
% Daily Value*
Fat
78.7 g
101%
Saturated Fat
30.4 g
152%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
32.4 g
12%
Fiber
9.5 g
34%
Sugars
10.4 g
--
Protein
28.7 g
57%
Sodium
398.5 mg
17%
Vitamin D
--
--
Calcium
140.2 mg
11%
Iron
7.8 mg
43%
Potassium
1362.3 mg
29%
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