This can be used as a mayonnaise, a base for desserts, a dressing for salads or cream dip for veggie sticks or for strawberries or other fruit..whatever you desire. It’s so versatile and you can doctor it up however you like. I made this little concoction because I wanted to use up the rest of my fresh basil. It’s quick and easy and the combination of sweet and salty along with its creaminess is really nice. Raw cashews are naturally sweet and so is fresh basil, but I think that soaking the cashews might bring out their sweetness even further. I didn’t soak them this time and they were still sweet and blended very easily to a very creamy consistency.
Submitted by myrawlife on January 12, 2008 - 10:57pm
1-2 plate servings
Sea spaghetti is a delicious and nutritious seaweed. It looks like spaghetti,and when soaked has the texture of pasta “al dente” style. I wanted to eat it like spaghetti, so I made a nice marinera sauce, and layed it on a bed of lettuce. You don’t have to add the avocado, or the pine nuts, or the olives. They are just for garnish, but they taste real good with the dish. You can also ground up the pine nuts to use as “parmesan cheese” if you’d like. Your choice. Enjoy!
The sea spaghetti can be hard to find. I found my selection through the Raw World Site.