This may be a copycat recipe from a popular fast-casual vegan restaurant that makes a *very expensive* version of this. I don’t feel guilty about posting a copycat since the billionaire restaurant conglomerate owner forced out the vegan founder, who is doing just fine on her own.
Back to the dish, kelp noodles are a fantastic (and low calorie) source of iodine. The matcha-cashew sauce is almost like an energy-boost alternative pesto! In any case, try this recipe and enjoy how healthy you are while eating delicious food.
Note: make this at least an hour in advance of serving, or else noodles will be crunchy. If you need to rush, soak the kelp noodles for a few minutes in warm or hot water before mixing in sauce.
- 1 cup cashews
- 1 lime
- 2 tsp tamari (use coconut aminos for soy-free sub)
- ¼ cup water
- ½-1 tsp matcha
- 1 package (12 oz) kelp noodles
- Almond Parm (recipe below)
- ½ cup almonds (preferably blanched)
- 1 tsp nutritional yeast flakes
- 1 tsp maple syrup
- ½ tsp salt
To make Almond Parm:
Combine all ingredients into a nutribullet / food processor and pulse or use low setting until mixture turns to light granules. Clumping is natural, so mix well after processing. This can be made in advance and used as a topping for other pasta dishes.
To make Matcha Sauce:
Soak cashews for a few hours (at least 4) or overnight. Drain and rinse, then add to a nutribullet or food processor. Add remaining ingredients (except kelp noodles and almond parm) and blend well. Mixture should be liquid enough to pour easily – if not, add more water and blend again.
To Prepare Kelp Noodles:
Rinse kelp noodles well, cut to preferred length, and soak them in water for at least a few minutes. Drain and add to bowl; mix well with matcha sauce. Wait at least an hour before serving!
To plate, add noodles and sprinkle almond parm on top to taste. You can also add garnishes such as chopped scallions and additional lime. This dish goes wonderfully by itself or over some arugula tossed with olive oil.