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Olympia Auset’s Creamy Kelp Noodles in Almond Dressing

INGREDIENTS – Kelp Noodles

• 1 Pack Kelp Noodles
• Water
• Pinch of Bob’s Red Mill Baking Soda

DIRECTIONS (Kelp Noodles)

1. Set Kelp noodles aside in large bowl of water with 2 pinches of baking soda.

INGREDIENTS – Almond “Cheese” Dressing

• 1/4 lb raw almonds (sprouted preferred)
• 1/2 tsp Himalayan sea salt
• 1/2 tsp applewood smoked sea salt
• 1  tsp cumin
• 1/4 tsp pepper
• 1/2 chipotle powder
• 2 T olive oil or rosemary oil, to help emulsify dry ingredients
• 1/2 tsp garlic powder, or to taste
• 2 T fresh scallions or dehydrated green onion, sliced
• 1 fresh scallion green top (for moisture)
• 1 celery stalk, chopped finely
• juice from 1/2 lemon
• water as needed to adjust consistency

DIRECTIONS (Almond Cheese Dressing)

1. Add almonds and seasonings to a clean food processor and grind for 2 minutes or until crumbly and soft
2. Add olive oil and then water until mixture reaches desired consistency. (If you let it emulsify at this stage, you’ll have a great spread or base for cheese)
3. Gently fold the Almond Cheese Dressing into the Kelp Noodles.

INGREDIENTS – Toppings

• 1/3 lb fresh crimini mushrooms, small cubes
• 1 can artichoke hearts, rinsed and drained, Native Forest
• juice from 1/2 lemon
• salt and pepper, to taste
• 1/2 T olive oil
• 1 tsp fresh rosemary
• 1/2 tsp chipotle powder

DIRECTIONS (Toppings)

See Also

Meati Is So Meaty It’s Hard to Tell It’s Vegan

1. Place all of the ingredients into the food processor (no need to wash it after making the almond cheese dressing and garnish with additional fresh rosemary

Ingredients for Creamy Kelp Noodles

Creamy Kelp Noodles with Almond Cheese Dressing, with Artichoke and Mushroom Topping