Kelp Noodles don't carry that much nutrition in terms of calories and fiber, but they do have a percentage of calcium, iron, and vitamin K. They are a super easy way to eat pasta on a hot day when you don't want to boil water, or peel zucchinis. A little high in salt so you may find that you don't need to add that much per your taste.

recipe below...

First prepare the noodles (not in video)
Just rinse them in some warm water, drain the water, and then pat dry. You can even soak them in the water while you make the sauce. Cut them up a little so you can manage them.

Then for the sauce:
Add the following to a high speed blender:
1 cup cherry tomatoes
2 tbs soaked cashews (soaked 4 hours, overnight, or while you are at work)
Spice Blend: 1 tsp garlic powder, 1 tsp onion powder, 1 tbs tomato powder, 1/2 tsp smoked (or sweet) paprika, 1/4 truffle salt (or regular salt), 1 tsp basil and/or Italian spices.
2 tbs nutritional yeast

Blend until smooth.
Add sauce to drained kelp noodles. Really work the sauce in with your hands - this is KEY to soften the noodles and make them edible. They will absorb all the goodness.  Let sit a few minutes until ready to serve.

Top with fresh basil and nut Parmesan.
Nut Parmesan recipe:



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