1/4 cup almond butter
1 cup water
1/2 cup sun-dried tomatoes (soaked overnight)
2 medium cloves garlic
1/3 cup currants (packed)
1/4 cup olive oil
2 tablespoons maple syrup
1 lime, juiced and strained
1/2 teaspoon lime zest
1 tablespoon ginger
1 teaspoon dulse seaweed
1 teaspoon sea salt
1/4 teaspoon cayenne
Combine all ingredients in bowl. Pour half of the mixture into blender. Pour into bowl. Repeat.
Serve over kelp noodles, thinly sliced red bell peppers and mung bean sprouts. Garnish with peanuts and cilantro, if desired.
Variation: You can also use zucchini “noodles.” Turn zucchini and cucumber into fine angel hair “spaghetti” with a spiral slicer and toss the resulting “noodles” with the sauce.
NOTE: This is a raw, vegan recipe.
SOURCE: Recipe courtesy of Chef Creighton Jones, Café La Vie