Creamy Kelp Noodles - Vegan and Gluten-Free
Updated: Feb 3, 2019
Kelp noodles are clear thin noodles made out of kelp, a brown seaweed. They are great source of iodine, calcium and iron to incorporate in a vegan diet. In this recipe I am using the Sea Tangle kelp noodles, per serving size(4oz) they provide 54.80mcg iodine, 15% calcium and 4% iron. The key to preparing the kelp noodles is to tenderize them first.
1 bag of Sea Tangle kelp noodles (3 servings)
1 tbsp tamari
2 tbsp lemon juice
1/2 tsp sesame oil (optional)
1/2 Cup soaked cashews
1/2 Cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp nutritional yeast
salt and pepper to taste
Rinse the noodles thoroughly with cold water. Combine 1 bag of noodles with 1.5 tsp baking soda, cover with warm water and soak for 15-20 minutes. Rinse and drain the noodles. For the marinade combine 2 tbsp lemon juice with 1 tbsp tamari (or soy sauce if not gluten-free) sauce and 1/2 tsp sesame oil (optional). Coat the noodles and let marinade for at least 30 minutes.
For the sauce, blend the soaked cashews with water, lemon juice, ACV, and nutritional yeast. Pour the sauce and stir well until the noodles well coated. Serve with kale or any other greens and shelled edamame(or peas).