Cheezy Kelp Noodles

This recipe is contributed by Julianne from Planet Raw in Los Angeles, which I’ve altered slightly. It’s grain-free and gluten-free, creative, and super delicious. Also great for kids!

Prep time: 10-15 mins

Wait time: 0-1 hr

Equipment: Vita-Mix blender, Excalibur dehydrator

Lasts: 1 day

Servings: 4



1 package Sea Tangle Kelp Noodles

½ c nut cheese (see below)

1/8 c olive oil

1 tsp fresh rosemary, minced

¼ tsp Celtic sea salt

1 tbsp fresh-squeezed lemon juice

1 tsp Coconut Aminos

3 tbsp nutritional yeast

½ tsp black pepper



1. Prepare Sea Tangle Kelp Noodles according to package instructions.

2. Combine with the rest of the ingredients, including the Nut Cheeze (below).


Nut Cheeze



2 c cashews

1 tsp de-stemmed finely-minced fresh rosemary

3 tbsp fresh-squeezed lemon juice

1 tsp Celtic sea salt

1 ½ c water



Blend into a thick cream. Add more water, little by little, if needed.


Tina Turbin



From our home to yours, Tina Turbin
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About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

2 thoughts on “Cheezy Kelp Noodles

  1. Another promising dish that I can’t wait to try at home. I am so fond of cooking something new although I am not a really good cook to start with. I just want to experiment and I hope to be a good cook someday.

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