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?
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?
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.
However, after eating today’s recipe, I might have to incorporate a weekly raw vegan meal into my diet (spiralized, of course!)
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!
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.
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
- 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
- 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.
- 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.
- 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.
- Divide onto plates and garnish with about 2 teaspoons of coconut flakes per plate.