This recipe comes from a raw vegan cooking course I took at the Tree Of Life Rejuvenation Center. It took me a while to try it, but now I am hooked. It's the essential sauce in my tempeh-veggie bowls. It adds a creamy touch to anything.
1 cup cauliflower
1 cup pine nuts, unsoaked
½ cup macadamia nuts, unsoaked
2 Tbsp. olive oil
1 ½ Tbsp. your favorite dried Italian seasonings (basil, oregano, sage, parsley, etc)
½ Tbsp. garlic, minced (1 large or 2 medium sized cloves)
½ tsp. salt
2 minced garlic cloves
1/2 cup tahini
1 Tbsp. chickpea miso
1 Tbsp. apple cider vinegar
1/2 cup prepared green or black plain tea
1/8 – ¼ tsp. cayenne pepper to taste
3 green onions, sliced on angle.
1 bag Sea Tangle Kelp Noodles rinsed according to directions on pack...