Your whole food, plant-based life.

Cucumber Noodles with a Dijon Tarragon Vegan Cream Sauce and Give-Away!

A while back I received and email from What is In their words, “We’re the home network. Imagine Pinterest meets Linkedin for home improvement.” They were offering me a KitchenAid® stand mixer with a KitchenAid Spiralizer attachment in exchange for a recipe (that I would create) and a blog post (this one).


Cucumber Noodles with Creamy Sauce and Chantrelles. Vegan recipe!


First, let me say, I get offers like this a lot. Almost all get deleted. When I tell you about a product, I want to make sure I tell you about are things that I love and have experience with.

But two things caught my attention with  this offer. First of all it was from Kitchenaid. I have kitchen appliances in my kitchen and love them. Second, it was a high quality spiralizer that actually attaches to a Kitchenaid mixer. Now that was something I wanted to see, try and write about.  I know that spiralizers are relevant to this blog and you, the reader.




So I said yes. And I must say, I was not disappointed. The spiralizer worked like a dream. The craftsmanship is the standard you expect from KitchenAid, beautifully made, metal, and super sharp. It was effortless and made perfect, consistent noodles. It comes with 4 blades that make 2 different sizes of “noodles”, a ribbon cut and also a peeler.  It is pretty cool and the best news is that is giving away a KitchenAid Mixer and Spiralizer that you can win.

The contest runs August 18th through the 30th and the winner is chosen on August 31st.

You can enter’s contest here: KitchenAid Standing Mixer and Spiralizer Give Away!




Creating the recipe for this post was pure fun. I started with cucumber noodles, simply because I love how refreshing they are. I started pulling together ingredients that cucumber’s like and before I knew it, I had a flavorful tarragon dijon sauce whipped up. For this recipe I actually roasted cherry tomatoes and mushrooms for the topping. But you can keep it raw by just using fresh tomatoes and mushrooms.

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  1. Kathleen Bryce wrote on August 29, 2015

    Never heard or seen this mushroom…Shimeji…
    Went to the grocer and they had no idea what I was talking about. Help…
    What can I substitute?


  2. Cecelia Perry wrote on August 19, 2015


    Our summer house (cabin up North) is in Sweden and your wonderful emails are a great connection to being back in Minneapolis where we first saw you at the Mill City Farmers Market. I so like what Judith H. said about you being a blessing. Thanks for all you do.

    • Susan wrote on August 20, 2015

      Hi, Cecelia! How fun that your summer house is in Sweden! I am glad you are enjoying the posts and emails. Cheers!

  3. Judith Heisser wrote on August 19, 2015

    Hi Susan, thanks so much for for sharing your creativity. I’ve only done raw pasta with zucchini and yellow squash. Looking forward to a new flavor with cucumber. As always your keeping it raw hints are greatly appreciated. Be blessed as you are a blessing.

  4. Sonia wrote on August 18, 2015

    What is red miso ?
    What is the difference betweem Himalayan salt anf the normal one ?

    • Susan wrote on August 20, 2015

      Hi, Sonia, Table salt is highly refined and often contains anti-caking agents. It is almost pure sodium chloride and often iron has been added. Himalayan salt is not refined, is considered to be the purest salt available and contains other nutrients such as calcium, potassium and magnesium. I prefer the flavor and the fact that it is a healthier salt. You can read more about it here:

      Red Miso is a fermented soybean product that often contains barley or other grains. It achieves it’s color from a longer fermenting process. Miso can be made from grains, not just soybeans.

      • Sonia wrote on August 22, 2015

        Thanks for the clarifications Susan. Got the salt but did not find the red miso… i will have to do without ?

  5. Jules wrote on August 18, 2015

    Yum! Going to try this with rosemary instead of tarragon since that’s what I have in the garden. 🙂 Thanks for posting!

  6. Susan Johnson wrote on August 18, 2015

    Delicious! I am not a fan of tarragon, substituted with fresh basil and added a few sliced radishes.

    • Susan wrote on August 18, 2015

      Glad you liked it. Basil is a great substitution in this recipe. Cheers!

  7. Ken Saveth wrote on August 18, 2015

    I will be trying this tonight. I opted for Wine Vinegar as I did not have Plum Vinegar (hopefully it will be okay). The cream sauce was a bit runny sonIbhad to soak a bit more cashews & then added them in.

    Hopefully all will be good.

  8. nancy wrote on August 18, 2015

    I am going to try this recipe and had an idea to keep it rawer by tossing the vegetables with the oil and salt and then dehydrating for a couple hours to soften them. Also going to substitute sunflower seeds for the cashews.

    • Susan wrote on August 18, 2015

      Hi, Nancy, that is exactly what I would do if I was making this 100 raw. 🙂

  9. Judith Edwards wrote on August 18, 2015

    Hi dear Susan, Great recipe (as usual) and it would be wonderful IF you would post this on in the Diet and the Body section-cucumbers are very alkaline so they are firm friends in the Ph community…I am in Italy right now and the cetrioli (cucumbers) are at their best- so are the tomatoes, juicy and to die for, so this recipe wins all round…thank you!

    • Susan wrote on August 18, 2015

      Hi, Judith, You are more than welcome to link to the recipe. We love that! But we don’t duplicate content on other sites. It is actually damaging to our SEO. Cheers!


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