If you have not yet met kelp noodles, allow me to introduce you. I am obsessed. I first discovered them before I had gotten into raw “cooking” and used them in stir fry like dishes. They are a great alternative to heavier rice noodles, with a 6 calories per serving and 0 grams of fat (naturally), if you are interested in those types of things.
Then, I witnessed these noodles being used at my favorite LA raw spot, Juliano’s Planet Raw. I fell in love with his Cheezy Kelp Noodles at first bite. He now has a recipe for them up now, but did not when I decided that I had to make them myself. Since then I have made an effort to not use cashews as often. There is some sort of raw hype about how most raw cashews are not really raw and may be poisonous. I don’t necessarily believe it and I still eat cashews, but I like hemp seeds better, so I now make my cheezy sauce with hemp seeds instead of cashews.
Upon moving to NYC, I searched high and low for my kelp noodles and did not find them anywhere. Whole foods doesn’t even carry them here. So, I asked a couple of my local health food stores if they would start stocking them and the DID!!!!! So, if your store doesn’t ask them to! Or you can order here
Cheezy Kelp Noodles of Love Recipe
1 package Sea Tangle kelp noodles
1 cup hemp seeds
1/3 cup purified water
2 1/2 TBLS of nutritional yeast
juice of 1/2 a lemon about 2 TBLS
1 clove of garlic
3/4 – 1 tsp of Real salt or Himalyian Sea Salt
1/8 tsp turmeric
First, rinse the kelp noodles and soak in a bowl of purified water. I have found that this helps them soften quicker because often times they are crunchy if you use them right out of the package. Soak the noodles for 20 minutes.
Meanwhile, blend the rest of the ingredients, and taste. You may like it cheesier so add more yeast. If you do not have turmeric, no problem. It is mainly to add a bit of color.
Rinse the noodles, again. Pour your cheezy sauce on and mix it in, making sure that it all gets soaked up by the noodles. If your noodles still feel crunchy, let them sit in the sauce, at room temperature, for a little bit. Usually, no more than 20 minutes is needed and sometimes they are ready to go right away. In Juliano’s recipe, he doesn’t soak the noodles but puts them in a dehydrator for one hour after the sauce is on, this way they are a little warm, too.