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Zucchini noodles with avocado cream sauce

Zucchini Noodles with Avocado Cream Sauce

Creamy, dairy-free avocado cream sauce mixed with raw zucchini noodles for a fresh and cold summer side dish. Just add your favorite protein to make it a complete meal!

Course Side Dish
Cuisine Gluten-free, Grain-free, Paleo
Keyword avocado cream sauce, zucchini noodles
Prep Time 15 minutes
Servings 2


  • 2 medium zucchini, spiralized or julienned (about 4-5 cups worth)
  • 1 large avocado, cut in half and pitted
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh basil
  • 1 clove garlic minced
  • 1/2 small lemon, juiced (lime would be great too)
  • 1/4 cup + 2 Tbsp full-fat coconut milk
  • 2 Tbsp water, plus more if needed
  • Sea salt and black pepper, to taste
  • Red pepper flakes for garnish, optional


  1. Add the avocado to the food processor bowl, along with the fresh herbs, lemon juice, coconut milk, water, sea salt and black pepper. Blend until smooth, scraping down the sides as needed with a spatula. Taste and adjust flavor as you like. If sauce is too thick for your liking, add a little more water and blend again.

  2. Mix desired amount of avocado cream sauce into zucchini noodles (you won't need it all). Garnish with red pepper flakes, if desired. Serve cold. 

  3. Store any leftover cream sauce in the refrigerator and eat within 2-3 days.

Recipe Notes

Add your favorite protein to makes this a complete meal. Have fun with other garnishes too -- pumpkin seeds, hemp seeds, nutritional yeast, etc. would all be great!