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Zucchini noodles with a tahini lemon sauce (v, r)

This dish pairs a light vegetable base with a creamy tahini and lemon dressing. It is perfect for summer, but is good enough to bring out in the winter months too!
Vegan and easily made raw (use raw tahini and a raw alternative to sriracha).
Serves 1.

Original post (with pictures) here.


1 tbsp unhulled tahini
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp agave
1 tsp soy sauce
1/2 tsp sriracha or other hot sauce (optional)
1 - 2 tsp water
1 medium zucchini
1/2 medium carrot
1/4 cup cherry tomatoes, cut in half

1. Combine the tahini, lemon juice, vinegar, agave and sriracha in a bowl and whisk well to thoroughly combine. Gradually add the water to give a consistency that is similar to tomato sauce (not runny but not too thick).
2. If you have a veggie spiralizer, use it to spiralize the zucchini and carrot. If you don't, use a mandolin or sharp knife to create thin vegetable slices.
3. Pour the tahini dressing over the vegetable noodles and top with the tomatoes.

Serve immediately.

I would have added 1 teaspoon of nutritional yeast to the sauce, but had inexplicably run out. Feel free to try this variation if you're a nutritional yeast fan.

If you don't have a spiralizer and aren't keen on lots of chopping, the dressing would be beautiful on a kale salad too.