Truffle Kelp Noodles with Shiitakes and Leeks

Creamy and decedent, yet vegan and grain-free, this truffle kelp noodle dish hits all the spots when it comes to satisfying a pasta craving. The cashew based truffle sauce is the star, and you will be shocked to hear that its made without dairy. If you are new to the kelp noodle game, they are a thin, clear noodle made from sea kelp. Traditionally used in Asian cuisine, they can be found at most grocery stores, or even on amazon. But the best part about these noodles is they are free of fat, gluten and cholesterol while still being rich in calcium, iron and Vitamin K at only 6 calories and 2 net carbs per 4 ounces!

The one problem most people find when using kelp noodles is that they have a crunch consistency, which isn’t ideal as a pasta or noodle substitute. However I discovered a trick to softening the noodle where you soak them in a bowl of hot water with lemon juice and salt. It completely changes the texture from crunchy to slurpy, making kelp noodles my all time favorite pasta substitute.

I hope you enjoy my most favorite grain-free (and vegan!) pasta dish.

TRUFFLE KELP NOODLES WITH SHIITAKES AND LEEKS

Truffle Sauce
1 cup of cashews, soaked
1 tablespoon of truffle oil
1 tablespoon of nutritional yeast
1 lemon, juiced
1 garlic glove
1 teaspoon of salt
1 teaspoon of cracked pepper

Noodles
1 package of kelp noodles, rinsed
1 lemon, juiced
Water
Salt
2 cups of shiitake mushrooms, steamed and sliced
1 leek, trimmed and sliced
Olive oil
Salt & pepper

Start by soaking your cashews in a bowl and cover them with water. Let them soak overnight, or for a faster method, pour boiling water over them and let them soak for 1 hour. Meanwhile, rinse your kelp noodles in a colander, and put them in a large bowl of warm water, the juice of one lemon and lots of salt. Let the noodles soak for 40 minutes to 1 hour, until they are no longer crunchy, and have a soft, slurpy texture.

While the noodles soak, make the truffle sauce. Drain the soaked cashews and add to a high speed blender along with the rest of the sauce ingredients. Blend on high until smooth. Next, rinse the noodles in a colander and then place them in a paper towel lined bowl to absorb any water. Last step, sautéed your leeks and mushrooms in a medium sized skillet with olive oil, salt & pepper. Cook until soft and then add the kelp noodles to the skillet. Pour the truffle sauce overtop and mix well. Season with cracked pepper and top with fresh sliced truffles if you’re feeling fancy!