Cue the faux “pasta” night for your next family dinner. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for five-calorie kelp noodles, paired with a vegan Alfredo sauce. “Kelp noodles are a great alternative to grain pasta. Made from raw kelp, they are low in calories and carbohydrates, easy to prepare, and packed with minerals, including iodine. Their neutral taste makes them a versatile staple,” Nikki explains. Give the health(ier) version of the creamy dish a try this year. Learn the step-by-step instructions below (nut-free sauce option included).
5-Calorie Kelp Noodles with Vegan Alfredo Sauce
Recipe TypeLunch/Dinner
Dietary InfoVegan/Keto/Gluten-Free/Can Be Nut-Free
Serving Size2-4
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Kelp noodle ingredients:
– 1 package kelp noodles
– 4 teaspoons baking soda
– 1 lemon
How to prepare kelp noodles:
1. In a medium-size mixing bowl, add the package of kelp noodles, baking soda, and fresh lemon juice.
2. Stir together until the kelp noodles have a soft, spaghetti-like consistency. Rinse and pat dry.
3. Put aside while preparing the Alfredo sauce.
Vegan Alfredo sauce:
– 3/4 cup cashews
– 1 cup vegetable stock
– 1/4 cup full-fat coconut milk
– 2 tablespoons nutritional yeast, add more until desired flavor
– 2 garlic cloves, minced (about 2 teaspoons)
Steps:
1. Blend the cashews into a powder consistency, about 30 seconds. Make sure that you do not over-blend and it becomes a butter.
2. Add all ingredients except the garlic to a food processor and blend until smooth, about 30-60 seconds.
3. Strain the sauce into a bowl, using a sieve (optional).
4. Sauté the minced garlic in a small pan using vegetable stock. Add Himalayan pink salt and pepper to taste.
5. Add Alfredo sauce to the pan on medium heat and stir until desired consistency. The longer it heats up, the thicker it will become.
6. Add your pasta, serve, and enjoy!
Stores in fridge for 3-4 days.
For a nut-free Alfredo sauce:
Ingredients:
– 1 package organic, extra-firm tofu
– 1/2 cup nutritional yeast
– 1/2 cup vegetable stock
– 1/3 cup your choice milk
– 1 teaspoon onion powder
– Salt, pepper, and cumin to taste
– Optional: add cayenne pepper for a little kick
Steps:
1. Add all ingredients to blender, and blend until smooth.
2. Adjust spices to desired taste.
Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook. For more tropical vibes, see her Instagram @MySweetBelly.
