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*raw*organic*vegan*gluten free

drain 1 package of kelp noodles then coat with lemon juice and sea salt for an hour to ‘cook’

Cashew Sauce
1 cup raw creamy cashew butter (I made mine in food processor by blending cashews on high until creamy)
1/2 cup coconut milk
1/4 cup water
fresh lime juice of 1/2 lime
3 tablespoons Nama Shoyu
1 tablespoon fresh ginger root
3 cloves garlic
dash of cayenne
blend all ingredients in food processor

Thoroughly rinse kelp noodles and mix in cashew sauce (there will be leftover sauce-can store in fridge for up to 2 weeks)
add chopped vegetables of your choice (I used purple cabbage, yellow and orange pepper and a spicy Thai red pepper) along with a bunch of cilantro and scallions and top with gomaso