I’m a huge fan of spiralized noodles!

There’s something very special about the way spiralizing a simple vegetable transforms it into an incredibly satisfying dining experience.

That’s what happens to basic cucumber when it is magically spiralized into long, thin noodles and dressed with a savory, vegan pesto.

The result is Cucumber Noodles with Vegan Pesto — a super-easy, low-carb vegan dish.

This recipe is a wonderful way to savor the delicious, natural flavors of fresh cucumber, basil, garlic, and pine nuts.

This vegan pesto is so creamy and flavorful, you’d never guess that it’s dairy-free. The secret ingredient is nutritional yeast, which adds a Parmesan-like cheesiness.

Enjoy this dish on its own, with a fresh salad — or top with your favorite vegan protein, such as grilled or baked tofu, marinated tempeh or a flavorful seitan dish for a more satisfying meal.

Fresh Savory Cucumber Noodles with Vegan Pesto

Servings: 4 servings

Total Prep Time: 15-20 minutes

Ingredients

4 large firm seedless cucumbers, peeled

½ c. fresh vegan pesto (recipe below)

Special equipment:

Vegetable Spiral Slicer, such as the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer.

Vegan Pesto

Ingredients

1/2 cup pine nuts or walnuts (Cashews can also be used.)

2 cups tightly packed fresh basil

2 cloves garlic, roughly chopped

1/2 cup extra-virgin olive oil

1 pinch sea salt and freshly ground pepper, plus more to taste

1-2 tablespoons lemon juice

3 tablespoons nutritional yeast

Directions

Add the basil, walnuts or pine nuts, and garlic to a food processor fitted with the S blade.

Pulse to combine, until the mixture is coarsely ground.

With the motor turned on, slowly drizzle in the olive oil in a thin stream.

Next, add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.’

Now, taste and adjust the seasoning to taste.

This vegan pesto will keep well in the refrigerator, for a few days, in a tightly sealed container.

Tip: Top the pesto with a layer of olive oil to decrease any browning.

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Cucumber Noodles

Ingredients

4 large firm seedless cucumbers, peeled – (I leave the peel on if the cucumber is organic.)

Tip: For best results, use seedless cucumbers that are at least 1½” thick.

**Special equipment: Make quick noodles with a vegetable spiral slicer such as the MITBAK Stainless Steel Spiralizer Vegetable Slicer

Directions

Using a spiral slicer, cut cucumbers into thick, long noodles.

Next, cut the noodles with kitchen scissors once they reach 10-12” long.

Place cut noodles on paper or clean kitchen towels and gently blot to absorb excess moisture.

Place cucumber noodles in a medium, non-reactive bowl and top with 1/2 – 1 cup of the fresh vegan pesto.

Toss gently to combine.

Garnish with a fresh basil or sliced scallions, if you wish.

Cucumber noodles are delicious alone or top them with your favorite vegan protein, such as grilled or baked tofu, marinated tempeh or a flavorful seitan dish for a heavier meal.

I enjoy eating this dish with a fresh garden salad or kale salad.

Enjoy!

Have you made cucumber noodles?

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  “Shared on Homestead Blog Hop #298”