Creamy vegan marinara sauce over zucchini noodles š
- Veggie Jenny
- Jun 13, 2019
- 1 min read
This recipeĀ is perfect for the summer because it protects your skin from UV damage from the vitamin E inĀ almond oil, and it is hydrating from the high water content of zucchiniĀ and tomatoes. Tomatoes and zucchiniĀ are also both in season right now.Ā We will not be cooking with the almond oil. Like olive oil,Ā it isĀ best used cold, so we will drizzle it at the end. I reallyĀ wanted to use almond oil for this recipeĀ because it has some great health benefits, and I feel like it is really underĀ used in cooking.
Ingredients 1-2 teaspoon of almond oil (unrefined cold pressed)
1 chopped onion
3 cloves (or more if you love)Ā diced garlicĀ
1 lemonĀ freshly squeezed juice
4Ā cups roughly choppedĀ tomatoes
1 can coconut milk (organic full fat, no additives or sugar)Ā
Salt and pepper, to taste
Fresh basil or cilantro to garnish
Sauce
In a medium pot add onion, garlic with a little waterĀ and cook, stirring, until the onions are translucent, about 3 minutes. Stir inĀ lemonĀ juice, then add tomatoes and coconut milk. Let it simmer for about 15 minutes.Ā
Zucchini Noodles
You will first need to cut 2-3 zucchinis either using a spiralizer or a simple peeler can also work to make the noodle like shape.
You don't even need to cook the zucchini noodles. You can put the sauce over them raw, and it will heat them perfectly.
*But if you want to cook them....
Saute the zucchini noodles on medium-low heat for 5 minutes. This is mainly just to warm, and soften them a little. Careful to not over cook them because they will quickly getĀ tooĀ watery/mushy.Ā
Drizzle almond oil at the end and garnish with either fresh cilantro or basil šæ.

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