Creamy Kelp Noodles

By Chef: Marlie Centawer
Posted:   May 12, 2013


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If you want to take veggie noodles to the next level, you may come into contact with kelp noodles. This recipe for Creamy Kelp Noodles is a variation on my all-time favourite recipe for raw vegan pad thai. Instead of using an assortment of veggies, I opted for some sliced chard and cucumber.


  • 1/2 cup almonds, soaked for at least a few hours
  • 1/2 cup water
  • 2 tbsp melted coconut oil
  • juice of 1 lemon
  • 1 tbsp freshly minced ginger
  • 1/2 clove garlic
  • 1/4 tsp red pepper flakes
  • 1 tamarind pod, peeled and de-seeded
  • salt to taste
  • sliced chard


Soak 1 packages of kelp noodles for at least an hour in warm water. Drain. Blend the first nine ingredients in a blender, and add to noodles, making sure to mix the dressing with the noodles until well-integrated. Add chopped vegetables and serve immediately or let the dish ‘set’ overnight in the fridge.