This delicious dish was conceived on a day I was craving some oh-so-creamy sauce to accompany my zoodle (zucchini noodles) lunch. As fate would have it, sitting pretty on my refrigerator shelf was my freshly made batch of raw hazelnut butter. So the natural conclusion was of course, to create a rich and creamy hazelnut butter garlic Asian sauce with some ingredients available in hand. To me, the beauty of home cooking is that all of the ingredients can be customised to suit my personal preferences. With this delicious recipe, I just threw together things I had on hand to make a new dressing.
The greatest thing about a recipe like this is how versatile it is. For example, the hazelnut butter can be replaced with almond butter or any other unsweetened nut butter, and the coconut water replaced with almond mylk for an extra creamy texture. It’s flexible cooking at its best!
This hazelnut butter garlic asian sauce is not only super creamy, rich in taste and addictive, it is also very nutritious. As you may already know, nut butter is a great protein source for vegans, and it is also filled with healthy fats, giving you glowing skin and healthy hair. The reason why I particularly love using hazelnut butter in my cooking is that not only do hazelnuts have a unique and spectacular aroma and taste, they also contain an exceptionally high amount of folate.
Folate is a B9 vitamin which helps prevent megaloblastic anemia and depression . 100g of these nuts contain 28 % of the recommended daily intake of this vitamin. The use of coconut water also boosts hydration and facilitates digestion.
- For the zoodle pasta:
- 1 medium zucchini
- For the hazelnut butter garlic asian sauce:
- ½ cup raw unsweetened and unsalted nut butter (I used hazelnut butter)
- ½ cup coconut water
- Juice and zest form 1 lime
- 1 tablespoon low sodium tamari
- 1 teaspoon ground ginger powder
- 1 clove garlic
- 2 pitted dates
- ½ teaspoon chilli powder
- Spiralize your zucchinis and place them in a bowl
- Blend the sauce ingredients using a blender or hand-held blender until smooth and pour it into an air-tight container for storage
- Add 2 heaped tablespoons of the sauce to the zoodles. Mix in together and top with some inca berries, raw fermented veggies, nutritional yeasts and alfafa sprouts
- Let it set aside for 5 minutes for the zoodles to soften and absorb the flavour
- Enjoy this super refreshing dish!