Rating5/5 (from 1 ratings)5
1 cup raw cashews
3 tablespoon raw honey
2 tablespoon Bragg's Liquid Aminos
2 teaspoon Bragg's Apple Cider Vinegar
3 strips of dried kelp, cut into small strands
1 cup mung bean sprouts
Soak, drain, and blend cashews in a blender until smooth. Add remaining ingredients except sprouts and kelp noodles to blender and blend until smooth.
Lay out a bed of sprouts then a layer of kelp noodles and pour sauce on top. Try adding snap peas or other Asian veggies too!
Holistica's ThoughtsBy holistica
This is very reminiscent of Pad Thai noodles.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note