YieldServes one, with potentially enough sauce for a second dish.
¼ cup raw almond butter
1 teaspoon braggs liquid amino acids, or more to taste
1 tablespoon vinegar of choice
dash black pepper
4 drop hot sauce of choice
½ teaspoon ginger juice or ginger
¼ cup raw slivered almonds
1. Julienne the carrots. I have a special peeler that does this. Alternately you could make linguini rather than spaghetti by using a regular peeler. Arange it in your bowl.
2. Whisk together remaining ingredients, except slivered almonds, adjust seasoning to your personal taste and restir. Pour over carrots.
3. Sprinkle slivered almonds over the top.
4. Snarf and gloat.
-Measures are approximate. I lack the ability to measure apparently.
-This dish can be made quite extravagant with the use of exotic carrots. I use local organic purple carrots.
-My camera doesn’t work, if you make it and take a picture I’ll post it here.
Krystale's ThoughtsBy Krystale
For those noodle slurp and fork twirl cravings.
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