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vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.
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5 from 1 vote

Zucchini Spaghetti

Zucchini spaghetti is fresh, herby and delicious. These gluten free zoodles tossed in a creamy vegan sauce make for a fabulous light meal.
Prep Time30 minutes
Cook Time10 minutes
Course: Main Course, Mains
Cuisine: American, International
Servings: 4 people
Calories: 241kcal


  • 1 Mixing bowl
  • 1 Blender
  • 1 set measuring cups and spoons
  • 1 spiralizer (Read blog post to know how to make zoodles without spiralizer)
  • 1 pair of tongs or mixing spoons


For the zoodles

  • 450 grams zucchini (1 lb approximately)

For the sauce

  • 1/2 cup raw cashews
  • 1/2 cup hot water
  • 3 tbsp olive oil
  • 5 garlic cloves peeled and chopped roughly
  • 1 cup finely chopped white onions
  • 2 tsp coarsely crushed black pepper
  • salt to taste
  • 3 tbsp chopped parsley
  • 15 fresh mint leaves
  • 2 tbsp lemon zest
  • 1 cup unsweetened almond milk
  • 2 tbsp lemon juice freshly squeezed


Prep work

  • Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

Making the sauce

  • Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.
  • Now, add the finely chopped white onions along with salt and pepper.
  • Mix well. Continue to cook till the onions are soft and translucent.
  • Tip in the herbs and saute till they are wilted.
  • Add the lemon zest next and stir once to combine.
  • Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.
  • Transfer the sautéed mixture to a blender. Drain the soaked  cashews and add them to the blender. Add the lemon juice to this.
  • Blend to a smooth and creamy sauce.

Tossing the zoodles in the sauce

  • Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.
  • Finish with a few grinds of whole black pepper and garnish with parsley before serving.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.


Calories: 241kcal | Carbohydrates: 16g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 99mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 647IU | Vitamin C: 37mg | Calcium: 140mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!