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Zucchini Noodles + Avocado-Cucumber Sauce

Cool and refreshing Creamy Avocado-Cucumber Sauce tossed with spiralized zucchini noodles makes a light and healthy, raw vegan meal!

close up, side angle view of zucchini pasta with creamy avocado cucumber sauce, sliced cherry tomatoes, micro sprouts, basil, lemon zest and sliced jalapeno in a white bowl with grey napkin

Raw vegan pasta dishes always leave me feeling refreshed and at my best. They are perfect for the warmer spring and summer months ahead!

You may already be familiar with this Creamy Zucchini Pesto with ‘Noodles’, Spicy Kale Pesto with Zucchini Noodles, and ‘Raw’sta Pasta. Now, we have this simple vegan zucchini pasta recipe with a creamy avocado-cucumber sauce. I think you will enjoy fresh dishes again and again!

The recipe is adapted from Feasting at Home. I have added a few extras to the dish, like tomatoes and jalapenos. The puree is a bit different too, as I’ve added cucumber along with the avocado. The cucumber adds a wonderfully refreshing twist that I think you’ll just love. It is inspired by my Avocado and Cucumber Soup recipe.

top down view of julienned zucchin and spiralized zuccini on a long rectangular wooden serving paddle board with white handle, on a marble slab

Is Zucchini Pasta Healthy?

Yes! Zucchini noodles are strands of zucchini that are cut to resemble the shape of noodles and are a healthy addition to just about any diet. They’re extremely low in calories, low in carbohydrates, gluten-free, quick to make, and super easy to use in recipes, replacing regular noodles. The healthy benefits of zucchini pasta include providing vitamin A, vitamin C, fiber, potassium, and antioxidants.

Do You Eat Zucchini Noodles Raw?

Absolutely! Eating raw zucchini noodles is the quickest and easiest way to eat them, but lightly cooking the noodles is delicious, too. Zucchini pasta can be eaten cold or warm. When warming zucchini pasta, don’t overcook the noodles. To keep them from becoming soggy, it’s important to cook them al dente. Pairing your zucchini pasta with pesto or avocado sauce is delicious, whether noodles are raw or lightly cooked!

How Do You Make Zucchini Noodles?

You can either julienne the zucchini by using a julienne tool or you can spiralize using a spiralizer (<affiliate links). Both ways are great. The julienne tool is much smaller and will fit nicely in your utensil drawer. The spiralizer, on the other hand, is a bit larger and cumbersome but well worth the space, as I do use mine fairly often.

top down view of food processor with sliced avocado, cucumbers, basil leaves, salt, garlic, pepper and lemon juice before putting the lid on to process into a creamy sauce

How To Make Creamy Avocado-Cucumber Sauce

  • Peel the cucumber and slice it into 1-inch chunks.
  • Slice the avocado in half, remove the seed, and cut into slices.
  • Add the avocado, cucumber, garlic, basil, lemon, salt, and pepper to a blender or food processor (shown above) and blend until creamy (shown below), stopping occasionally to scrape down the sides as needed.

That’s it, this creamy avocado-cucumber sauce is so easy to make!

top down view of food processor with freshly processes avocado cucumber sauce

Avocado cucumber sauce is ultra-light and refreshing and goes perfectly with zucchini noodles!

You could also put this sauce on any pasta of your choice, but my all-time favorite way to eat it is with zucchini pasta. It’s hands down the best!

top down view of zucchini pasta with creamy avocado cucumber sauce, sliced cherry tomatoes, micro sprouts, basil, lemon zest and sliced jalapeno in a white bowl with grey napkin

If you try this easy recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



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5 from 13 reviews

When the warmer months are in season this is a perfect dish to keep you refreshed and feeling naturally high on life. Simple, versatile and of course…delicious!


  • 2 large zucchini (1 per person)
  • grape, cherry or mini heirloom tomatoes, halved
  • jalapeno, thinly sliced and seeds removed (optional)
  • arugula (optional)
  • pea shoots or micro sprouts (optional)
  • zest of one lemon (meyer or regular)

Avocado-Cucumber Puree

  • 1 medium avocado
  • 1 small cucumber, peeled and sliced thick
  • a few large leaves of basil (optional)
  • 1 lemon (meyer or regular), juice of
  • 2 garlic cloves
  • 1/4 teaspoon white pepper or black pepper to taste
  • salt to taste


Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.

For the puree, place all ingredients into a food processor/blender and process until creamy, stopping every so often to scrape the sides as needed.. Taste for flavor adding anything extra you might like.

Toss zucchini pasta with avocado-cucumber puree and a handful of arugula or sprouts. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper. 

Serves 2


RECOMMENDED EQUIPMENT: For making zucchini noodles I recommend using a julienne tool to make straight noodles or you can spiralize using a spiralizer (affiliate links).

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  1. Leone Arendse says:

    I made this for lunch and it is absolutely delicious!!! One of my favorite recipes, great for Summer here in South Africa

    1. Julie | The Simple Veganista says:

      Yes, it’s light, fresh and perfect for summer! Thanks for sharing, Leone!

  2. Made this tonight for dinner. Loved it. So simple, easy, and healthy.

  3. Made this yesterday for dinner,my kids loved it!

  4. I tried the avocado-cucumber sauce tonight and it was fabulous! My little local grocery store didn't have zucchini, so I used angel hair pasta and served it cold. I'm looking forward to using the left overs on some spaghetti squash. Thanks for the great idea!

  5. My daughter made this for me after I bought her a Veggitti. Absolutely delicious. We loved this with a little wine while enjoying the skyline of Houston. Thanks

  6. Made this today for dinner and it was delicious! Will be making this again very soon. Thanks

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