Oodles of Raw Noodles

My title says it all - this post is dedicated to veggie noodles. I don't care for pasta, but I really love kelp noodles and enjoy them occasionally. Here are some recipes that I've been meaning to post for a while (meaning from the middle of summer - thats how behind I am, and a few recent ones).

I've done posts on kelp noodles before. If you'd like more raw vegan noodle recipes check out these ideas I've posted over the years:

Juliano's Cheezey Kelp Noodle
Simple Stir Live
Italian Sea Pasta
Nacho Noodles
Tomato Basil Pasta
Easy Cannelloni 
Asian Noodle Salad
Spaghetti with Sundried Tomato Sauce

I made a few great pasta dishes in the summer too. Alfredo noodles were a "must" for a friend who was visiting from out of town because they're her favorite.

Alfredo Sauce

1 1/4 cup cashews

3/4 cup water

1/4-1/3 cup lemon juice

1 teaspoon himalayan salt

1 clove garlic

1 drop stevia

Blend all ingredients until smooth and creamy.

Toss with zucchini or kelp noodles.

Spice It Up!

For a little variation, add chopped red bell pepper, tomato, fresh basil, chives, and parsley.

Creamy Ginger Kelp Noodles

Creamy noodles, crunchy veggies, and flavored seeds - the perfect combo for me. I like lots of textures in a dish. Dehydrating them for a while makes the noodles really soft and brings all the flavors together even more.

1 package kelp noodles
Veggies of your choice, sliced such as:
Zucchini
Baby bok choy
bell peppers
Carrot
Celery
Cilantro
Chopped cashews, raw peanuts, or sunflower seeds

Creamy Miso Ginger Sauce

Here's another yummy sauce I made recently (I didn't get a pic), also for kelp noodles. It's creamy and coconutty which I love. Serve it over zucchini or kelp noodles with veggies.

1/4 cup raw sesame oil*
8 tablespoons orange juice
3 tablespoons almond butter
3 tablespoons white miso
2 tablespoons lemon juice
2 teaspoons lemon or lime juice
3 drops stevia
2 teaspoons apple cider vinegar
2-3" piece of ginger, peeled
1 small clove garlic
Cayenne, to taste

Blend all ingredients until smooth and creamy in a blender.

*not to be confused with toasted sesame oil which has a very strong taste. The extra virgin kind has a very neutral taste.

Creamy Pad Thai Sauce

3/4 cup coconut milk*
1/2 cup almond butter
4-5 teaspoons chopped ginger
1 tablespoon white miso
1 small clove garlic
1 tablespoon lime juice
1 teaspoon tamari
1 drop stevia or 1/2 date
Jalapeno, red chili flakes, or Cayenne pepper, to taste

*Option 1: Blend young coconut pulp with it's water, making sure it's the consistency of thick cream. If there isn't much pulp you will need more pulp to thicken it up, or less of the water.

*Option 2: Blend 1/3 cup shredded coconut with 1 cup water in a high speed blender until smooth and then strain through a nut milk bag for a smooth milk.

*Option 3: Canned full fat coconut milk.

I made a few great pasta dishes in the summer too. Alfredo noodles were a "must" for a friend who was visiting from out of town because they're her favorite.


Pesto Noodles are always delicious! Here's a spinach basil pesto I made in the spring. Here's the original post with other recipes. In the summer I mixed it with zucchini noodles and tomato.

Spinach Basil Pesto

Packed with spinach and much lower in fat than most pestos, this is great over zucchini/kelp noodles, salad, crackers, or veggie sticks. 

2 1/2 cups packed spinach

3/4 cup fresh basil leaves

1/3 cup sun dried tomatoes, chopped

3 Tablespoons hemp seeds

3 Tablespoons lemon juice

2-3 Tablespoons water

3 Tablespoons olive oil

1 Tablespoon nutritional yeast

1 large clove garlic

1/2 teaspoon Himalayan salt

In a food processor, blend all ingredients into a paste. 

Taste, adjust salt.

Mac N' Cheeze

If you want the creamiest, cheeziest Mac N' Cheese, here's a great recipe which is adapted from Matthew Kenney's recipe. 

Zucchini,

Cut the zucchini into long strips with a veggie peeler, and then stack and then slice it. 

Sauce:

1 cup cashews

1/3 cup chopped red bell pepper

1/4 cup water

4 teaspoons lemon juice

3 tablespoons olive oil

3 tablespoons nutritional yeast

1/2 teaspoon salt

1/2 very small clove garlic

1/4 teaspoon onion powder

1/4 teaspoon apple cider vinegar

Blend all ingredients until smooth and creamy. 

Toss with the noodles spread into a shallow dish. 

Add topping and dehydrate for 1-2 hours at 115F. 

Topping (optional):

Walnuts and a pinch of salt, chopped and spread over the noodles/sauce.

Creamy cheezey noodles, warm from the dehydrator. Mmm...

There you have it. Enjoy your noodles - raw vegan style!