Many of you know that one of my favorite things to create in the kitchen is raw desserts. What you might not know is next to that I love making zucchini noodles! And one of my favorites is to eat zucchini noodles with this Raw Vegan Spaghetti Sauce.

Simple Raw Vegan Spaghetti Sauce

I love it when people get creative and add new things to recipes that you wouldn’t normally see. There are so many ways to twist the flavors of food, adding more nutritious ingredients, while still making things tasty and fun. I encourage you to play with your favorite recipes. It’s an art we can all do and need more of.

So even though there are many raw spaghetti sauces out there, I felt compelled to create my own. And as biased as it sounds, I have to say that this recipe is my favorite.  Nothing beats a classic and this recipe is one you can always use and add to later.

Products I used in this recipe…

• Vitamix Blender
• Food Processor
• Spiralizer

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.

Simple Raw Vegan Spaghetti Sauce

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• Author: Vanessa Cassani
• Category: Entree
• Cuisine: Raw, Vegan, Gluten-free

Ingredients

Scale 1x2x3x

• 2 lbs cherry tomatoes or 4 large tomatoes
• 1 large red bell pepper
• 1 cup sun-dried tomatoes (chopped)
• 2 garlic cloves
• 1/4 beet
• 1 tbsp Olive Oil (optional)
• 1 tsp Himalayan Sea Salt
• 1 tbsp Italian seasoning
• 1 tbsp dried basil
• 1 small bunch of fresh basil

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Instructions

1. Add all your ingredients into your high-speed blender.
2. Pulse until you reach your desired consistency.
3. Enjoy! Pretty simple :)

Notes

I like my sauce a bit chunky, so I don’t add water or any other liquids to this recipe but if you like your sauce more smooth, add a small amount of water until you reach the consistency you desire.

Nutrition

• Serving Size: 1
• Calories: 125
• Sugar: 13g
• Sodium: 1820mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 5g

you may also enjoy these similar recipes:

Raw Vegan Kale Alfredo with Sun-dried Tomato

Vegan Zucchini Lasagna with Spinach Tofu Ricotta

Raw Rainbow Veggie Pad Thai

Let’s Chat!

I hope you enjoy this recipe just as much as we do. If you do try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag me on Instagram @LiveSimplyNatural! I love to see what you come up with :)

Hugs,