• Maren Altman

creamy lime-peanut carrot noodles


so having my gas go out in my apartment for 8 months has definitely made me more creative in the kitchen. i ended up getting an air-fryer and an electric stove, but for the first few shocking days, raw foods were pretty much the only option. for breakfast, smoothie bowls were easy, but savory entrees without my baked tofu and steamed veggies? THAT threw me for a whirl. while i’m back to my usual cooked curries now, these creamy lime-peanut carrot noodles were a true creation of genius in a scary time (lol). plenty of micronutrients with the carrots and satiating fat and protein with the cashews and peanut butter make this a satisfying, tasty dish, even if it’s mostly raw (all except for the peanut butter, which is generally roasted :) ). Ingredients serves 3

  • 9 large carrots, spiralized or julienned

  • 1/2 C cashews, soaked overnight in water or for one hour in hot water

  • ⅓ C creamy peanut butter

  • 3 T coconut aminos (or tamari)

  • juice of one lime

  • ½ t garlic powder

  • pepper to taste

  • sprinkle of sesame seeds

Instructions

  • Combine all ingredients in a blender or food processor and toss throughout noodles.

  • Plate each serving and top with a sprinkle of sesame seeds.


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