In the mood for a big, delicious bowl of noodles (zoodles, actually)? Look no further than these zucchini noodles with avocado cream sauce.
This is the perfect side to serve on a scorching hot day because it’s no-cook and served cold! That is a magic combo during the heat of summer. It can easily be made into a main dish too by adding your favorite protein. Score!
As for the avocado cream sauce, it’s dairy-free, cooling and full of vibrant flavor. It’s loaded with fresh herbs, lemon juice and creamy coconut milk. You’ll have extra sauce leftover too, so you can easily make more zucchini noodles or use it as a veggie dip instead.
Cheers and enjoy!
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!
- 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
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.
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.
Store any leftover cream sauce in the refrigerator and eat within 2-3 days.
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!