Raw Cheezy Zucchini Spaghetti

I know. I’m shameless. Who do I think I am? Disappearing for over a week only to return with something as shamelessly yipster (and possibly even scary) sounding (to some) as RAW CHEEZY ZUCCHINI SPAGHETTI. Well, trust me. I never would’ve thought I’d love this either. BUT I DID. AND I DO. AND IF YOU’D JUST LET ME SHOW YOUUUU………

Okay. Enough with the dramatics.

I first heard about this recipe through Nirrimi, who has recently been posting links to raw food blogs and vegan blogs on her Facebook page. Because of the Slow Carb Diet, and Timothy Ferriss, and my friend Winston, and my own appetite for change and challenge, I’ve been digging for noodle alternatives for a while now. So when I saw this on my newsfeed it immediately sparked my interest.

The idea of turning vegetables into noodles with a spiralizer was new, and appealing, and so simple it was impossible to ignore. Thus, this weekend I took it upon myself to give the above linked recipe a try. (For the lazy people who didn’t click on the link, I suggest you click it now to see what a real gorgeous, appetizing Raw Cheezy Zucchini Spaghetti plate should look like…because I’m warning you now: my presentation leaves something to be desired, still.)

Armed with a large zucchini, I set to work attempting to use a potato peeler to create noodle-like strips of the vegetable (no, I don’t have a spiralizer). Unfortunately…I’m just not that badass. Still, after some work, I managed to take half the zucchini and turn it into strips that could pass for noodles……..from afar. However, as you can see up there, they are bendy enough to make the cut. So ha.

It should be noted that (if you did read the Earthsprout article up there where the original recipe was from), I didn’t follow the ingredient list to a T. Still, it came out pretty fantastically.



Zucchini or eggplant work perfectly – you can use as much as you like, I used half of one big one (about 200g)

1 tbsp Tahini
2 tbsp Unsweetened Almond Milk
3 tbsp Water
1.5 tbsp Nutritional Yeast
2 tbsp Low Fat Cottage Cheese
1/2 tsp Turmeric
Minced fresh garlic (1 or 2 cloves – it’s up to you, really)
Salt and Cracked Black Pepper to Taste

It’s pretty straightforward: prep the ingredients for the sauce, pour them into a bowl, and mix them together. Once you’re done with that, toss your noodles in with them and there you have it!

It came out so tasty, and creamy, and cheezy that I actually, legitimately found myself looking forward to using the rest of the zucchini today (?!?!). So guess what I did after yoga class today……? 🙂

Yes. Yes, I did make it again.

Originally, this recipe is vegan. Completely dairy and cheese free. So. I decided to vary the sauce a little bit.

Unfortunately, the noodles were less noodle-y today because yesterday, for practical storage, I had cut the leftover zucchini crosswise so it was no longer its full length when I prepped it today. Still, what’s important is that I did it again. This way:

New Sauce Ingredients:
1 tbsp Tahini
1.5 tbsp Nutritional Yeast
1 tbsp Apple Cider Vinegar
1 clove of garlic, smashed and minced
3 tbsp of Water
Salt and Cracked Black Pepper to taste
1/2 tsp Turmeric
1 tomato, chopped

Much like last time, I put the ingredients in a bowl and mixed them til they formed a sauce, then I tossed the chopped tomatoes and Zucchini noodles in them.

It was delicious.

I think what I love the most about it, is that the “noodles” really are soft enough to be noodles* without the weight of wheat, and semolina, and starch in your stomach after eating them. You leave a meal like this feeling light, but completely satisfied – full even, but in a good way. Couple that with the fact that the nutritional yeast really does give it that hint of cheesiness, and the tahini gives it a nice, strong, kick for your taste buds; and I’m officially hooked*. In fact, I think I might even like this vegan-friendly sauce from today better, actually.


*I mean, you can even slurp them okay!

*Timothy Ferriss advocates eating the same thing over and over again, so this week this is going to be one of my 4 meals every day! I’ve already bought enough ingredients for it.

Note: In case you keen observers are wondering about the differing quality in my photos, it’s because I used both my phone and camera for them. :p

7 thoughts on “Raw Cheezy Zucchini Spaghetti

    • One of these days I’ll make you eat ALL these things haha

      …and then after go for steak with a slab of butter on it and unlimited fries.

  1. Pingback: Cheezy Sauce « Poli's Kitchen

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