Raw Vegan Zoodles with Romesco

Toss zucchini noodles with 1/4 teaspoon salt and pepper in a large bowl.

Place almonds in a mini food processor and pulse until coarsely chopped. Add red pepper, oil, garlic, paprika, cumin, crushed red pepper (if using) and the remaining 1/4 teaspoon salt; process until fairly smooth. Add 3/4 of the red pepper sauce to the zucchini and toss to coat. Serve, topped with a bit more sauce, if desired.