Raw Vegan Recipe Delight: 5-Minute Low-Carb Zucchini Noodles with a Delicious Tahini-Lemon Sauce

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Raw Vegan Recipes: Zucchini Noodles with Tahini-Lemon Sauce: A Fresh and Satisfying Low-Carb Recipe

Eating raw vegan and low-carb can be incredibly nourishing and energizing—but it can also feel limiting if you don’t have the right recipes in your rotation. Many raw vegan dishes rely heavily on fruits, dried dates, or root vegetables like sweet potatoes and carrots. But what if you’re aiming to reduce carbs while still sticking to vibrant, living foods?

This raw vegan zucchini noodle bowl is the answer. It’s crunchy, creamy, hydrating, and full of flavor—all without grains, gluten, or refined sugars. Whether you’re detoxing, following a high-raw diet, or simply want a quick plant-based lunch, this recipe has your back. Best of all? It takes just 5 minutes to throw together.

🥗 Why This Raw Vegan Recipe Works

Let’s break down why this recipe is a powerhouse:

✅ 100% raw vegan – Everything is fresh and uncooked, preserving enzymes and nutrients
✅ Low in carbs – No starchy vegetables or sugars, ideal for blood sugar balance
✅ Rich in healthy fats & plant-based protein – From tahini, avocado, and hemp seeds
✅ Quick and easy – Perfect for busy days or light evening meals
✅ Gluten-free, dairy-free, and oil-optional – Pure plant-based ingredients

It’s a fantastic choice for anyone looking to eat clean, support digestion, or maintain a lean, energized body—without sacrificing taste.

🛒 Ingredients (Serves 1–2)

1 medium zucchini, spiralized
1 tbsp raw tahini (stone-ground preferred)
Juice of 1/2 lemon
1 tsp raw apple cider vinegar
1/2 ripe avocado, diced
1 tbsp hemp seeds (optional but recommended)
Sea salt and cracked black pepper, to taste
A handful of chopped parsley or cilantro for garnish

🥣 Directions

Spiralize the zucchini using a spiralizer or julienne peeler. Gently blot with a clean cloth or paper towel to reduce excess moisture.
Prepare the dressing by whisking together tahini, lemon juice, and apple cider vinegar. Add a splash of water to thin to your desired consistency. Season with salt and pepper.
Toss the noodles with the dressing until well coated.
Top with diced avocado and sprinkle with hemp seeds for extra richness and protein.
Garnish with chopped herbs and serve immediately.

🌿 Ingredient Spotlight

Zucchini: Hydrating, low-carb, and high in fiber. A great alternative to traditional pasta or rice noodles.

Tahini: A powerhouse of calcium and healthy fats. When raw, it’s more enzyme-rich and digestion-friendly.

Avocado: Full of potassium, magnesium, and heart-healthy monounsaturated fats.

Hemp Seeds: A rare complete protein in the plant kingdom, also rich in omega-3 fatty acids.

Final product

💡 Tips for Making It Even Better

Add a handful of microgreens or sprouts for a mineral-rich, enzyme-packed boost.
Sprinkle with raw sesame seeds or crushed almonds for added crunch.
Want more flavor? Mix in a pinch of cumin or garlic powder to the dressing.
Meal prepping? Spiralize your zucchini in advance and store in the fridge for up to 24 hours (keep dressing separate until serving).

💬 Final Thoughts

This raw vegan zucchini noodle recipe is more than just a quick meal—it’s a celebration of fresh, living ingredients that fuel your body without weighing it down. The lemon-tahini sauce brings brightness and creaminess, while the zucchini noodles add that perfect al dente texture.

It’s perfect for spring and summer, but honestly? Once you taste it, you’ll want it year-round.

Looking for more raw vegan recipes that are low-carb, energizing, and full of flavor? Stay tuned and explore more clean eats here on Vegan Plated.