zucchini pasta with cauliflower macadamia sauce – raw vegan recipe


Zucchini pasta has been highlighted a lot these days and I love it. There are many good gluten free pasta you can get but many of them have kind of a funny texture and flavour, don’t you think? On top of that they may be pretty high GI (with white rice and corn) and organic ones are expensive.

Zucchini has a bland taste which is great when it comes to absorbing flavour of the sauce. AND you are adding more vegetables in your diet this way. WIN WIN!

Here is a great sauce to add to the zucchini pasta and you can hide extra vegetables in there as well.

leave a comment if you like this recipe, let me know how you go making this for your next lunch xx



2 medium size zucchini

handful of rocket


1/2 cup water

left over zucchini from spiralising

0.5 – 1 cm ginger

3 florets cauliflower

1/3 cup macadamia, soaked, drained and rinsed

1/4 cup apple cider vinegar

1 tsp bamboo salt (or natural salt) bamboo gives egg- like flavour

1/4 cup olive oil


About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shoku Iku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.

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