Learn to make this fabulous RAW Alfredo sauce with Blythe.
Yield: 4-6 servings
Prep time: 10 (excluding germination time)
1 ½ cups raw organic macadamia nuts (soaked 4 hours)
½ cup raw organic cashews (soaked 4 hours)
½ cup nutritional yeast
¼ cup fresh oregano leaves
1 Tbsp fresh lemon juice (juice from half a lemon typically)
2 tsp black pepper
1 tsp sea salt
1 ½ cups water
Kelp noodles, found in refrigerated section. These are clear skinny noodles made from kelp. Delightfully low in calories and very high in minerals. Naturally gluten, dairy, & soy free.
Rinse the nuts after they have soaked at least 4 hours. Add all alfredo ingredients except fresh oregano, to the food processor with the chop tool and puree until creamy and smooth. If too thick, add more water to desired texture. I add the oregano to the food processor after the sauce is nicely pureed for a few pulses. I leave some leaves to add to the very top.
Dice tomatoes and mince garlic, stir together in small mixing bowl.
Open package of kelp. Kelp is usually sold ready to eat. Place contents of a 1 lb bag in large mixing bowl.
Pour half of the alfredo sauce on kelp noddles and toss. Add diced tomatoes and the remaining oregano leaves, toss and serve.
Add more of the sauce if you want it saucier, or put remaining sauce in glass covered container in the fridge. Will keep for 3-4 days. This is a terrific ready to pack lunch to take to work. The kelp will absorb the flavor of the sauce, so it’s fine to combine the sauce with the noodles in a container to take for later in the day.
Kelp is very high in minerals while only being about 6 calories a serving. YEP, I said 6. Hello yummy pasta substitute!
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