Downing Matcha lattes over ice isn’t the only way to get our fix during these hot summer months. This creamy kelp noodle recipe from our holistic buds over at CAP Beauty uses the mighty green powder to make a cashew sauce we can’t get enough of. Light, refreshing and effortless, this bowl makes the perfect summertime office lunch or beach day treat!
Kelp noodles (read up about them here) add crisp texture usually reserved for salads, and the matcha sauce gives this dish a kick of antioxidants and subtle energy. Enjoy this kelp noodle recipe as is, or use it as a base for a more substantial dish: We love it topped with clean protein and sautéed veggies…
After a recent trip to the opening of by Chloe’s new Flatiron location, we were inspired to create our own version of the matcha kelp noodles. The perfect combination of comfort and health, these noodles have become a go-to building block for our summer meals. Piled high on farmer’s market greens and topped with cilantro, pepitas and sauerkraut, they pack all of our favorite flavors into one healthy bowl. Enjoy!
Creamy Kelp Noodles With Matcha + Cashew Cream
Ingredients:
1/2 cup cashews
juice from 1/2 lime
1/4 tsp Himalayan pink salt
1/2 tsp coconut aminos or tamari
3 Tbsp water
1/2 tsp matcha
6 oz kelp noodles (we like Sea Tangle or Wild Mine)
Directions:
Add cashews, lime juice, salt, coconut aminos or tamari, water and matcha to food processor and blend till easily pourable. Prepare kelp noodles by rinsing in water and cutting to desired length. Pour matcha sauce on top and distribute evenly. Add chives or cilantro to top and serve. We like to serve on top of a bed of greens with some sauerkraut and pumpkin seeds.
Mad about matcha? Check out CAP Beauty’s DIY matcha and manuka honey face mask, and our recipes for maple matcha muffins and matcha pudding bowls!
