Raw Alfredo Sauce over Kelp Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 cups Kelp Noodles (Sea Tangle Brand) or Zucchini slices.1 cup Cashew nuts,with enough water to puree in a blender1/2 of a clove of GarlicFresh squeezed Lemon JuiceFresh Ground Black Pepper1 Tablespoon Fresh ParsleyA good pinch of Sea Salt1 Tablespoon Cold Pressed Extra Virgin Olive Oil
Place kelp noodles into a sieve. Rinse. Set sieve into a bowl of hot water and let the noodles sit while you prepare the sauce.
In a blender process the cashews in enough water to allow it to pulse easily. Remember, you are looking for a sauce consistency, not a nut butter consistency, so it should be somewhat thin. Once the nuts are in small pieces switch the setting to a high speed and allow it to run for one minute. Add the garlic, lemon juice, pepper, parsley and sea salt to the sauce and pulse again a few times until it is all incorporated.
Drain the noodles and toss with olive oil. Serve with the sauce poured over the noodles. Makes enough for two servings.
Number of Servings: 2
Recipe submitted by SparkPeople user AUNTIEANDIE.
In a blender process the cashews in enough water to allow it to pulse easily. Remember, you are looking for a sauce consistency, not a nut butter consistency, so it should be somewhat thin. Once the nuts are in small pieces switch the setting to a high speed and allow it to run for one minute. Add the garlic, lemon juice, pepper, parsley and sea salt to the sauce and pulse again a few times until it is all incorporated.
Drain the noodles and toss with olive oil. Serve with the sauce poured over the noodles. Makes enough for two servings.
Number of Servings: 2
Recipe submitted by SparkPeople user AUNTIEANDIE.
Nutritional Info Amount Per Serving
- Calories: 467.6
- Total Fat: 38.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,069.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 2.7 g
- Protein: 11.1 g
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