Quick · 5–15 min

Ally's Raw Fettuccine Alfredo

Name: Ally's Raw Fettuccine Alfredo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup hemp seeds; 2 tbsp lemon juice; 2 tsp agave syrup; 2 cloves garlic; ¼ cup fresh basil; 1 ½ cups water, to blend; ½ cup macadamia nuts; 1 tbsp fresh thyme; 1 tbsp fresh oregano; 1 tbsp fresh rosemary; 4 fresh basil leaves, fresh, for garnish; 1 12 oz bag kelp noodles, Sea Tangle Kelp Noodles

Ally Midgley makes this raw Alfredo when she wants something that tastes like the classic but stays fresh and full of living nutrients. Kelp noodles soak up a creamy hemp and macadamia sauce until they turn soft and silky.

Ally Midgley’s pick · regenerative detox and raw vegan recipes · 9 years, 4 months plant-based

@puresoftandsacred

Hands-on: 15 min
Hands-off: 25 min
Total: 40 min
Dishes: 3

15gprotein368cal13gcarbs32gfatper serving · $0.89

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Method

1
Rinse the kelp noodles well under cool water. Put them in a large bowl, cover with warm water, and let them soak for 10 to 15 minutes.
2
While the noodles soak, add the hemp seeds, macadamia nuts, lemon juice, agave, garlic, basil, fresh thyme, fresh oregano, fresh rosemary and 1 1/2 cups water to a blender.
3
Blend on high until the sauce is completely smooth and creamy. Scrape down the sides and blend again if you see any bits.
4
Pour the soaked kelp noodles into a colander and drain off all the soaking water. Shake well, then return the noodles to the bowl.
5
Pour the Alfredo sauce over the noodles and toss until every strand is coated.
6
Let the noodles marinate in the sauce for 10 to 15 minutes, until they turn soft and tender.
7
Divide between 4 plates, garnish with fresh basil leaves, and enjoy right away.

Storage

Best eaten fresh. Leftovers keep in a sealed container in the fridge for up to 2 days, and the noodles will keep softening.

Good to know

Rinse the kelp noodles well so they taste clean and fresh.
Drain the noodles very well before adding the sauce so it stays thick and creamy.
Strip the thyme, oregano and rosemary leaves from the woody stems before blending.