creamy ‘alfredo’ sauce with kelp noodles
winter is in full swing here in colorado and the desire for heavier meals has ascended. creamy cashew alfredo sauce with kelp noodles is a wonderfully nutritious, healthy alternative to any traditional creamy pasta dish. kelp noodles are used the same way you would use spaghetti, but come in the form of a completely raw, natural and unprocessed product that host an abundance of nutritional benefits. this is an excellent, wheat and gluten free, high-raw/living, completely vegan meal that has won affection from even the most committed meat and potato eating friends i have shared dinner with.
although cashews are most commonly known as a nut, botanically speaking they are seeds. cashews contain adequate amounts of magnesium that help the body to battle high blood pressure, muscles spasms, migraine headaches, as well as, fight fatigue. they have a zero percent cholesterol content, they are high in fiber and ultimately they are satisfying, yet filling.
creamy cashew ‘alfredo’ sauce
2 cups cashews, soaked at least 6 hours and rinsed well
1 cup water
1/2 cup tightly packed arugula
3 tablespoons nutritional yeast (optional, not raw but responsible for cheesey-ness)
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 teaspoons sea salt
1 1/2 teaspoon black pepper
place all ingredients in a blender and run 2-3 minutes to blend well. makes 9-10 ounces. reserve refrigerated, in a glass jar for up to one week.
1 package of kelp noodles
soak in warm water to ‘soften’ the noodles. drain in colandar 5-10 minutes.
mix 2 cups kelp noodles to 1/2 cup creamy cashew alfrado sauce. optional, as shown in the above photo, top with micro greens and/or cherry tomatoes. makes 2 servings.