Ingredients

Name: Low Carb Coconut Curry Zoodles – Raw, Vegan
Prep time: 10
Total time: 20
Ingredients: 1/4 cup raw coconut butter; 1/2 cup sun-dried tomatoes, soaked 1 or more hours in ½ cup water; 2 Tbsp. lemon or lime juice; 1-2 tsp. curry powder; 1 clove garlic; 2 Tbsp. virgin coconut oil; 1-2 Tbsp. shredded or zested ginger; 2 Tbsp. wheat free tamari or coconut aminos; 1/4-1/2 cup water (enough to blend); 3/4 tsp. Himalayan salt; Optional ½ Tbsp. coconut sugar; Optional: 1 tsp. apple cider vinegar or more to taste; 1 batch veggie noodles

1/4 cup raw coconut butter
1/2 cup sun-dried tomatoes, soaked 1 or more hours in ½ cup water
2 Tbsp. lemon or lime juice
1-2 tsp. curry powder
1 clove garlic
2 Tbsp. virgin coconut oil
1-2 Tbsp. shredded or zested ginger
2 Tbsp. wheat free tamari or coconut aminos
1/4-1/2 cup water (enough to blend)
3/4 tsp. Himalayan salt
Optional ½ Tbsp. coconut sugar
Optional: 1 tsp. apple cider vinegar or more to taste
1 batch veggie noodles

Directions

Blend all sauce ingredients (everything except zoodles) until creamy including the tomato soak water.
Pour over your marinated veggie noodles and serve.
Warm the dish in a dehydrator or lightly saute in a skillet if desired.
Extra Toppings:
1 red bell pepper, sliced lengthwise and thin. Lightly cook or marinate in lemon juice and salt until soft (about 1 hour)
½ lb. Mung bean sprouts (the long white ones)
½ cup soaked and dehydrated almonds, chopped
¼ cup chopped cilantro leaves