Raw Mozzarella Linguine

Gluten Free. Dairy Free. Raw. Vegan.
A delicious cheese-free, low carb version 🙂



                                                                     – 3 medium carrots
– 3 medium zucchinis
– 15 basil leaves (chopped)
– 1 T Italian herbs
– 1 tsp Himalayan salt

Cashew Mozzarella
                                                                   – 1 C raw cashews
– 1 T Nama shoyu or tamari or plain soy sauce (however it may not be gluten free and raw)
– 2 T lemon juice
– 1/4-1/2 C water
– 2T Nutritional yeast (savoury yeast flakes)

Red Pepper Sauce

                                                     – 1/4 C pine nuts or sunflower seeds

– 1 red casicum
– 1 T lemon juice
– 1 T agave
– 1 T Namu shoyu or tamari (raw yeast free soy sauce)
– 1/4 water


– Turn carrot and zucchini into thin ‘noodle like’ strips using a spiraliser, or alternatively a vegetable peeler and place into a bowl to sit mixed well with the salt whilst preparing the sauces.
– Combine all of the mozzarella ingredients into a high speed blender or food processor and blend until smooth any creamy. You may need to scrape down the sides of the blender to achieve a smooth consistency and extra water may be added to get it to move. Place Mozzarella in a bowl and set aside.
 – Combine all of the red pepper sauce ingredients in the blender or food processor and blend until smooth.
 – Go back to the linguine- the pasta should have released it’s water by now,giving it a soft ‘al dente’ texture. Rinse the salt off of the pasta and dry with a salad spinner or clean tea towel.
– Hand mix the mozzarella in with the linguine and remaining linguine ingredients until well combined. Serve with the red pepper sauce and cherry tomatoes 🙂 Note: This dish can be alternatively/additionally be made with parsnips too.


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