Alfredo Cream Sauce
1 cup cashews
1/2 cup macadamia nuts
1/2+ cup water, as needed to blend
2 cloves garlic, crushed
1 tsp miso
1 Tbsp olive oil
3 Tbsp chopped onion
1 tsp honey or agave
salt to taste
Mix in high speed blender until creamy.
Marinade2 Tbsp olive oil
1/3 tsp salt
fresh basil, chopped
Massage marinade into veggies and let sit for 2 hours, or let sit one hour and dehydrate 1-2 hours @ 110degrees. (Place in a glass casserole dish on bottom of dehydrator)
Try carrots, portobello mushrooms, onions, scallions and tomato. You can add zucchini, baby eggplant and yellow squash, sliced in very thin lengthwise strips and chopped. Red pepper, peas and broccoli would be yummy too.
1/2 cup mixed almonds, 2 Tbsp pine nuts, 1 Tbsp sesame seeds,sea salt, 1 Tbsp nutritional yeast (optional)
Use a spice/nut grinder to pulverize nuts and seeds.
Add salt and nutritional yeast. Mix.
Rinse and soak kelp noodles in warm water with lemon juice for at least 30 minutes and up to 3-4 hours. Cut kelp noodles in half and mix with a few spoonfuls of Alfredo sauce. Massaging cream into noodles with hands is easier (and therapeutic).
You can top the creamy noodles with veggies or you can mix some of the Alfredo sauce into the veggies first. You can also add a dollop of cream sauce to garnish the dish. It depends on how rich you like it. In place of kelp noodles, you can spiralize zucchini or summer squash too.
|Spiralized Zucchini and Summer Squash|