Looking for a little extra spice for lunch? This curry zoodle dish has you covered! Savory, and zucchini based, you can go about the rest of your day feeling light, refreshed, AND satisfied! 


1 large zucchini 



2 TBSP tahini (or cashew butter)

2 TBSP coconut aminos

1 tsp curry powder

1/4 tsp garlic powder

pinch of himalayan salt

1-2 TBSP water



  1. Spiralize zucchini into noodles. Place in serving bowl.
  2. Mix all dressing ingredients together in a small bowl or container until smooth and creamy.
  3. Combine dressing and noodles evenly.
  4. Enjoy! Serves 1. 



This. Sauce. Is. EVERYTHING! Omg. It is seriously amazing. I used cashew butter and only 1 tbsp of water. I found that it’s best thicker because the natural water in the zucchini thins out the sauce when added. I might even skip the water and try this as a paste in a wrap or something. I am blown away. This was SO GOOD! My husband and teen daughter (neither vegan) both agree. Just whoa.


The sauce on this alone is to die for! It is fantastic! I had to use Cashew Butter and we used Lo Main noodles since I don’t have a spiraled (sp?) for the zucchini. I’m also not to concerned about it…I am so amazed! I’m trying your carrot cake cream next! Love it! AND THANK YOU! <3


Oh my god… I wasn’t expecting much of a zoodle recipe but I was blown away!! This was so delicious!! Will make again that’s for sure! I substituted soy sauce for the coconut aminos and omitted the salt and it was perfect! Thank you for this awesome recipe!! 😊


Absolutely loved this one. It’s the first one my husband and I have tried and he was very skeptical but then was very shocked at how good it is. Thank you so very much for this recipe.


For a first timer, it wasnt too bad! Although getting past the thought of the dish being cold was hard. I’m too used to hot dishes. But it was tasty!

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