Comfort food at its finest, the infamous Fettuccine Alfredo. Pasta has always been one of those feel good foods that makes you feel all warm inside and happy. That is until later when you feel sluggish and icky. Loaded with heavy carbs its no secret as to why this reaction happens. I wanted to remake this traditional meal as a raw vegan to still be able to indulge that comfort food craving. This recipe is light, creamy, nutritious, and completely delicious. The best part? You won't feel like crap after eating it! Pasta lovers and foodies alike will most definitely be adding this as a staple into the weekly rotation. It really is that good!
1 Bag kelp noodles (12oz bag)
2 tsp baking soda
1/2 lemon juiced
3 TBSP cashew butter.
1 TBSP nutritional yeast.
1/8 tsp garlic powder
1/8 tsp onion powder
1/2 tsp apple cider vinegar
1 TBSP coconut aminos
1 TBSP water
1/8 tsp Himalayan salt (or to taste)
1 TBSP hemp seeds
1. Mix baking soda and juice of ½ lemon in large bowl. Remove kelp noodles from package, rinse, drain and add to the bowl with the baking soda and lemon juice. Mix well for 30-60 seconds or until soft.
2. Rinse noodles well and strain. Set aside in serving bowl or to go container.
3. Combine cashew butter, nutritional yeast, garlic powder, onion powder, apple cider vinegar and coconut aminos. Mix well into a paste. Stir in water.
4. Mix noodles and dressing together and enjoy!
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