"Ani's Raw Food Essentials" by Ani Phyo
Makes: 4 servings
1/4 cup cashew butter
1/4 cup walnut butter
1 TBS sesame oil
2 tsp Bragg Liquid Aminos
2 tsp apple cider vinegar
1/8 tsp cayenne, or to taste
1 tsp minced garlic (about 1 clove)
1 tsp minced fresh ginger
6 TBS filtered water
1/2 cup sliced and seeded red bell pepper
2 TBS thinly sliced green onion (about 1 stalk)
1 cup sliced coconut meat
1 (12-oz) package kelp noodles or spiralized zucchini
Place all sauce ingredients in a small personal blender and blend until smooth. (You can use a handheld blender as well.)
Place the noodle ingredients in a mixing bowl, and toss with the sauce.
To serve, distribute the tossed noodles among four plates.
The sauce will keep for 3-4 days in the fridge. Noodles that have been tossed with the sauce will keep for a day or two in the fridge.