Feel Indulgent with These Flavor-Packed Raw Vegan Noodles


Creamy almond butter and spicy ginger create a create light yet flavor-packed sauce for gluten-free raw kelp noodles. Bonus—it comes together in just under 10 minutes!

Summer Bounty Kelp Noodles

Yield : 2 to 4 servings
Active Time : 8 minutes

Ginger-Almond Sauce
1/2 cup raw almond butter
2 cloves garlic, minced
1-inch knob ginger, minced
Juice of 1 lemon
1 tablespoon coconut aminos
1/2 teaspoon red pepper flakes
3 tablespoons coconut oil

1 package kelp noodles, rinsed and drained
3 carrots, julienned
1 avocado, cut into cubes
1 large heirloom tomato, sliced
1/2 bunch cilantro, chopped
2 cups mixed micro-greens

In the bowl of a food processor fitted with the blade attachment, place the almond butter, garlic, ginger, lemon juice, coconut aminos, and red pepper flakes. Process to blend. With the food processor running, drizzle in the coconut oil. Set Aside

Toss the kelp noodles with the sauce, julienned carrots, avocado, and sliced tomatoes, and top with chopped cilantro and micro-greens. Serve at room temperature.

by igi

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