Integrative Nutrition Blog

Recipe: Noodles and Cashew Cream

April 26, 2018

Image via Shutterstock and Nikki Sharp.

Check out these tasty noodles from IIN graduate, Nikki Sharp. If you're hungry for more head over to our IIN Recipe Blog showcasing a variety of recipes that cater to diets of all types, from vegan to paleo to pescatarian and beyond!

“This is an incredibly tasty alternative to pasta that will leave you wanting more. Feel free to add 1/4 cup of black beans, quinoa, some sautéed tempeh, or two tablespoons of shredded chicken for extra protein. I also love to add shaved asparagus, chopped red pepper, and chopped basil. Or just eat it as is! It’s yummy either way.”

Haven’t heard of kelp noodles? Here’s the lowdown: They’re a low-calorie noodle made of kelp (a sea vegetable). They’re naturally gluten-free, and high in calcium, iron, and vitamin K.

For a crunchy texture, add them uncooked to recipes. For a soft pasta-like texture, soak them in water, with 1 tablespoon of lemon juice or apple cider vinegar and a pinch of salt.

INGREDIENTS

  • 1 package kelp noodles
  • 1 tablespoon baking soda
  • 1/2 cup cashews, soaked 8 hours
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon liquid aminos
  • 1 tablespoon nutritional yeast
  • Pinch of salt and pepper
  • 1/4 teaspoon paprika
  • 1 zucchini, washed

INSTRUCTIONS

  1. Rinse and drain the kelp noodles, then add to a bowl with hot water and 1 tablespoon of baking soda. Let them sit for 20 minutes until they begin to soften.
  2. While your noodles are soaking, drain your cashews and add to your blender along with water, lemon juice, liquid aminos, nutritional yeast, salt, pepper, and paprika. Blend until smooth, wiping down sides of blender as necessary.
  3. Cut the top and bottoms off the zucchini, then use a spiralizer to create your noodles. If you don’t have a spiralizer, use a peeler to create long thin strips. Drain the kelp noodles. Add them to the bowl of zucchini noodles. Pour in the sauce. Using your hands, blend all the ingredients together.
  4. Divide into two containers; top with extra veggies of choice and chopped olives. Place the dish in the refrigerator.  

After years of working as an international model, Nikki started to realize that she was tired of always wanting to be “skinny” and started pursuing her new desire – health. Through her work as a health coach and wellness blogger, Nikki’s mission is to spread the knowledge of healthy living for the mind, body and soul. She has become a leading speaker on health and wellness and is currently working on her second book! Find more from Nikki at NikkiSharp.com and on Instagram @NikkiSharp.

Are you an IIN Graduate with recipes worth sharing? Submit them to us here!

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