Yellow Ají Pepper & Cashew Butter Zucchini Noodles


  • 6 medium zucchinis
  • 2 tbsp olive oil or avocado oil
  • 1/4 tsp fresh ground pepper

Optional topping suggestions:

  • 2 tbsp olive oil or avocado oil
  • 1/8 cup chopped cilantro
  • 1/2 cup Yellow Ají Pepper & Cashew Butter
  • 1/2 tsp ground turmeric
  • 1 tbsp lemon juice
  • ¼ cup crumble feta cheese or nutritional yeast
  • 2 tbsps Coconut Aminos


  1. Preheat the oven to 400 degrees and position one of the racks on the top, closest to the heat.
  2. Peel the zucchini with the vegetable peeler into lengthwise ribbons. Peel off several from one side until you reach the seeds, then turn the zucchini and peel off more until all that is left is the core. Set the core aside.
  3. Place the zucchini noodles into a bowl and toss with 2 tablespoons of olive oil and ground pepper. Place parchment paper onto a baking sheet and spread zucchini noodles onto the pan evenly. Place into the oven onto the top rack and roast for 15 minutes.
  4. While the zucchini is roasting, mix Yellow Ají Pepper and Cashew Butter, turmeric, oil, lemon juice, crumble feta cheese or nutritional yeast, cilantro, and coconut amino until smooth dressing. After the zucchini is finished, toss the sauce and zucchini together. Serve warm or cold.


Memories with my mother mean so much to me, and I'm thankful to be able to share them with you.

— Guili