This recipe calls for the following products in the Elevated Pantry:
SAUCE INGREDIENTS NEEDED:
- 1 cup of cashews, pre-soaked for at least 6 hours
- 1 tablespoon of RICH Curry Seasoning
- 1/2 cup of olive oil
- 1/2 cup of coconut milk
- juice of 2 lemons
- cracked black pepper to taste
- pink himilayan salt to taste
- 4 dates
- 4-6 cloves of garlic, peeled
- 1/2 small yellow onion, chopped
- 1-2 tablespoons of Purple Seamoss Gel (I get my Pure Authentic Seamoss straight from the seas of Jamaica from my friends at YagaLifestyle. You can browse their selection of Seamoss & Wildcrafted Herbs by clicking this link HERE. You may also use my discount code "LETSTALKFOOD" to get $$$ off everything on the site! YAGA is my most TRUSTED source for Royal Purple Seamoss!)
PASTA OPTIONS:
- kelp noodles OR yellow squash noodles (or a blend of both!)
- (optional) 1 cup of thinly sliced portobello mushrooms
DIRECTIONS:
Blend all sauce ingredients.
Pour sauce over top of your choice of raw noodles. Add mushrooms if you please. Top with more cracked black pepper. FullJoy your meal! Eat with a side salad if you wish.
1 comment
OMGGG… Another INSANELY DELICIOUS sauce!!! I really enjoyed it with some raw zucchini noodles, and I used what was leftover as a dip for some raw veggies (I tripled the ingredients because I just knew that I was going to want more). Thank you for sharing this recipe!