Zucchini Pasta with Raw Vegan Sunflower Seed Sauce

This quick and easy zucchini pasta with raw vegan sunflower seed sauce recipe is a must-try! The creamy seed-based sauce makes a filling low-carb and dairy-free meal. Suitable for raw vegan, nut-free, and paleo diet.

Raw sunflower seeds can be an excellent alternative to raw cashews in vegan recipes. Cashews are relatively high in carbohydrates, compared with most other nuts. Sunflower seeds are richer in protein and fiber and lower in carbohydrates than cashews. This beautiful seed is also packed with calcium and B vitamins to help you keep healthy bones and strong muscles! 

I have used fresh Tarragon in this recipe which just adds a fresh, spring taste and a bit of elegance to a variety of recipes.

This recipe calls for the sunflower seeds to be soaked in order to activate their beauties and makes the nutrients more bioavailable and possibly easier to digest. As a rule, add 2-3 times as much water as seeds but you can not use too much – the seeds will only absorb what they can regardless of what they have access to. But don’t short them or they won’t sprout well. You can soak them 8-12hours.

This recipe is fantastic because it’s nut-free, so it’s so great for those with allergies. It’s also dairy-free, gluten-free, and keto-friendly. And because sunflower seeds are so affordable it’s a new staple for me.

Let’s get down to the recipe! It’s so simple and requires minimal ingredients. The sauce is incredible! If I have some leftovers I eat them with raw crackers like a dip and it’s divine. Remember a good cook is always learning! Love always. xx 

Zucchini Pasta with Raw Vegan Sunflower Seed Sauce

Total Time 15 minutes
Course dinner, lunch, salads
Servings 2 serving


  • Blender
  • spiralizer


  • 2 zucchini to make pasta
  • 250 g zucchini for the sauce
  • 50 g sundried tomato
  • 100 g sunflower seeds soaked in water
  • 2 clove garlic
  • 1 Tbsp nutritional yeast
  • 2 handful fresh basil
  • 1 /2 handful fresh tarragon
  • 2 Tbsp virgin olive oil
  • 1 tsp sea salt
  • juice of 1/2 a lime


  • Get started with turning your zucchini into pasta strips using your spiralizer.
  • In the blender add the ends or remaining zucchini bits and all the rest of the ingredients. Blend until well combine. Scrape down the sides from time to time and process until smooth consistency.
Keyword raw vegan, gluten-free, vegetarian