Raw Coconut-Mango Zucchini Noodles with Cashews

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Raw Coconut-Mango Zucchini Noodles with Cashews

Raw Coconut-Mango Zucchini Noodles with Cashews

The only reason I found out about the spiralizer was because my mother, a Type 1 diabetic, was trying raw veganism to help regulate her blood sugar levels.

More on that story here.

Despite this, I’ve never really made raw vegan recipes on this blog. Interesting, right?

Raw Coconut-Mango Zucchini Noodles with Cashews

The main reason I don’t make many raw vegan recipes is because spiralizing was already popular with raw vegans – it’s a raw version of pasta. Take the beautifully talented Kristina from Fully Raw. She’s got it covered!

When I first tasted the raw vegan dish my mother prepared for me, that lightbulb immediately went off and I thought, “This is amazing, but, what if I added a nice warm tomato sauce with some grated parmesan cheese?”

Heck, I’m Italian American- can you blame me?

Raw Coconut-Mango Zucchini Noodles with Cashews

Since I wasn’t a raw vegan and I figured raw vegans were already mastering spiralizing, I decided to build a community for omnivores – people who wanted to healthfully incorporated spiralized veggies and fruits into their diets, regardless of their dietary preferences.

I’ve actually had a few requests from raw vegan readers for more recipes.

I’m never really motivated to design raw vegan recipes, mainly because I’ve never eaten as a raw vegan and I don’t feel comfortable writing those types of recipes.

Raw Coconut-Mango Zucchini Noodles with Cashews

However, after eating today’s recipe, I might have to incorporate a weekly raw vegan meal into my diet (spiralized, of course!)

The kicker to this recipe? The unsweetened shredded coconut from Bob’s Red Mill. I’m a huge fan of Bob’s Red Mill, because their products are just real. They’re flavorful!

If you’re looking for ways to incorporate healthy coconut into your diet, I also suggest crusting fish or chicken with this shredded coconut from Bob’s Red Mill – it adds such naturally delicious flavor and texture!

Raw Coconut-Mango Zucchini Noodles with Cashews

The texture of the coconut gives this crunchy noodle dish that extra oomph and adds a natural sweetness that complements the canned coconut milk to bring out those fresh, Caribbean flavors.

Of course, the mango doesn’t hurt either – it adds more sweetness, since zucchini and avocado can be a bit bland.

Raw Coconut-Mango Zucchini Noodles with Cashews

The cashews offer healthy fats and protein, while the lime juice in the dressing gives this dish a tang and makes it perfect for a summer day or, if you’re me, on another freezing cold day of NY spring.

When will it finally warm up!?

Note: While Bob’s Red Mill sponsored this post, all opinions are my own, always.

Are you a raw vegan? Have you ever tried raw veganism?

Nutritional Information & Recipe


Raw Coconut-Mango Zucchini Noodles with Cashews

Yields 4

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


  • For the noodles:
  • 3 medium-to-large zucchinis, Blade C, noodles trimmed
  • 3/4 cup roughly chopped raw cashews
  • 1 cup cubed mango
  • 1.5 tablespoons unsweetened coconut flakes (I used Bob's Red Mill Unsweetened Coconut Flakes)
  • For the dressing:
  • 1 can full-fat coconut milk, refrigerated overnight or stored without shaking*
  • 1/4 cup freshly squeezed lime juice
  • flesh from 1 avocado
  • salt and pepper, to taste


  1. Open the can of coconut milk and carefully scoop out a half of a cup of the creamy top portion of the coconut milk. Reserve the rest of the can for future use or discard.
  2. Add that half cup into a food processor, along with the rest of the ingredients for the dressing. Pulse until creamy. Taste and adjust to your preferences.
  3. In a large mixing bowl, toss together the zucchini noodles with the dressing until the noodles are completely coated in the dressing. Fold in the cashews and mangoes and toss again.
  4. Divide onto plates and garnish with about 2 teaspoons of coconut flakes per plate.


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This one sounds amazing! My husband and I are eating your recipes all week. It feels great because we're both excited about what we're eating, but we also know it's healthier than what we might have made otherwise. Thanks for sharing these awesome recipes with all of us. :-) Can't wait to share on my blog!
marianne says:
Hi: Do you think I can use reduced fat coconut milk? or will taste and texture be different? Thank, Marianne
Ali Maffucci says:
Marianne - you can, but it may be tough to get a full half cup of the top "cream"!
Amber says:
The part you areceive using is the coconut cream at the top. It will be the same regardless of whether you have regular or reduced fat. You could however, use the remains from a can of full-fat coconut milk as reduced fato coconut milk in another recipe. Reduced fat coconut milk is made by removing some from the top.
Kristen says:
I'm ready to try this! Ali, I send you warmth, I do NOT like the heat! Left coast is too warm!
Cas says:
Sounds wonderful and is on my list for next week! Need more ideas for what to with coconut flakes! Keep the great recipes coming. Cas
Corrine says:
My sister has several autoimmune issues. ive been wanting to share spiralIzing with her. This is the first recipe that aligns with her alcat (food sensitivities) results. the only ingredient she cant have is avocado...ideas for substitutes? It provides creaminess, yes?
Amber says:
More coconut cream, maybe? I'm not fond of avocado and usually omit it from most recipes and add in some nuts for the good fat. My other suggestion might be soaked cashews, if she's not allergic to nuts
Amber says:
I've made this a couple times now without the avocado just because I didn't have it in the house. I just slightly increased the coconut cream and it came out fine. Although it just occurred to me that another option may be to soak about 1/4 cup cashews ahead of time (at least an hour; up to overnight) and substituting them (without the water) for the avocado. Blending soaked cashews is a classic vegan trick to make things like cream sauce or cheese sauce without milk.
Marcia says:
I enjoyed reading the story about your Mother and her wild Spiralized raw veggie quest, thank you. I applaud her for taking control of her life and helping herself especially since the medical field hasn't really figured out how to yet. I love all the suggestions (Pure Food and Wine cookbook & Kristina from Fully Raw) and will research them as soon as I'm done here! To be honest, I had all but given up on your recipes because lately, they all seem to contain some form of animal protein and that's not my style. Finding this post and a few others have made me come back, thanks! I'm interested in trying this recipe although we aren't real fans of most things coconut, but the coconut milk seems to be something we enjoy - go figure! Thanks for the heads up about Bob's Red Mill Shredded Coconut, I especially like that it's unsweetened so I'm going to give it a try. Thank you again Ali, for introducing me to the spiralizer and opening up a whole new world of fun and tasty food!
jennifer says:
I just tried this and really enjoyed it. It is a super fast and tasty healthy dinner.
Hannah says:
Just had this for lunch at work - it was really tasty! So easy to prepare and transport to the office - I couldn't wait for my lunch break! The supermarket only had the light coconut milk in stock but this seamed to work fine. I used desiccated coconut in place of flaked coconut - I assume that's the UK equivalent?
Serena says:
Hi Ali! Thanks for th recipe :) I had a quick question : for the dressing do we use only the skin ? Or do we use both the skin and avocado ?
Amber says:
I'm confused. I don't see any mention of skin anywhere. Unless you're talking about where it says flesh of an avocado. But flesh is everything but the skin. I don't think avocado skin is edible
Amber says:
I've made this at least 4 times now. It has become my go-to whenever I have a few zucchini and not much else and am struggling to think of what to do for dinner. I always have cashews and coconut milk in the pantry, and almost always have either mango or pineapple in the freezer that I just show to thaw while I put everything else together. I have made it with lemon juice when limes are out of season and without avocado when I don't have one in the fridge. I usually double the fruit and use pineapple and/or mango (whichever I have at the time). It's even better with both.

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