Creamy Garlic Dill Zucchini Pasta

recipe from Alissa Cohen


  • 2 Medium Zucchini peeled and spiralized to make Angel Hair type pasta
  • ½ cup raw cashews ground to a powder
  • ½ tsp fresh lemon juice
  • 3 cloves garlic, minced (start with 1 or 2, depends on your liking)
  • 1 tbsp gold flax oil
  • 2 tbsp water
  • 2 tsp dill 
  • ½ tsp salt, plus extra for pasta


    Prior to making the sauce, place zucchini noodles on mesh dehydrator sheet and sprinkle lightly with some salt.
    Slide the tray in the dehydrator on 105 degrees for about 15 minutes to warm.
    Place all remaining ingredients in blender and blend until a sauce is created.
    Taste to see if more salt is needed (keep in mind there is salt on the zucchini).
    Sauce can be warmed in dehydrator if wished.
    Serve on top of pasta just before serving (if mixed with pasta too long, the pasta will get a little watery).

    1. If you don’t have a dehydrator you can soak your zucchini noodles in hot water to warm them up.
    2. Place the cashews in your food processor or Magic Bullet to make a fine meal consistency
    3. If you don’t own a “spiralizer” there are many ways you can make noodles:
    a) use a potato peeler and make thin slices
    b) use a mandolin
    c) use a paring knife
    d) Use a shredder

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