This Kelp Alfredo is one of our favorite recipes of all time. It’s guilt free but tastes so. damn. good.
I recently finished a cleanse - 8 days of goat milk with The Milk Cleanse
(intense but totally worth it) and after the week of milk, your on a strict whole foods, clean eating diet. No sugar, gluten, processed foods, dairy, and oils.
About 11 days into the total cleanse I really wanted something that felt filling and uber comforting, so I whipped up this Alfredo in about 30 minutes and enjoyed!
Prep Time: 30 mins
Serves: 2 people
1 cup of Raw Cashews
3/4 cup of Almond Milk
1/2 tbsp of Lemon
3 tbsp of Nutritional Yeast
2 cloves of Garlic, peeled
1/2 cup of diced Onion
1 tsp of Salt
1 tsp of Rosemary
1 tsp of Black Pepper
Begin by prepping your whole leaf kelp by removing it from the package and dipping it into a bowl of water to rehydrate it and rinse off extra sea salt.
After it’s rehydrated, cut the whole leaf kelp into noodle sized strips or pieces.
Boil water and place kelp in for about 10-15 mins. Kelp should be a bright green throughout. Once cooked, strain and run under ice cold water and set aside.
You can now begin to prepare the alfredo sauce by boiling raw cashews until soft. Typically 15-20 mins, and then strain.
Place cashews in a high powered blender or food processor along with your almond milk, nutritional yeast, lemon juice, onion, garlic, sat, rosemary, and black pepper. Blend until smooth. Add more yeast, lemon and spices to taste.
Top your kelp pasta with alfredo sauce and dig in! If you’d like to make this meal even more kelp-y, sprinkle a pinch of sugar kelp flakes on top.