Super-Quick Vegan ‘Cheezy’ Kelp Noodle Dish

This is an incredibly easy way to enjoy noodles that are plant-based, plus the delicious ‘cheeze’ sauce is dairy-free and full of flavor. Serve it up as a side dish or enjoy it on its own as a meal!


  • 1 package Sea Tangle Kelp Noodles
  • ½ cup nut cheeze (see below)
  • ⅛ cup coconut oil
  • 1 teaspoon fresh rosemary, minced
  • ¼ teaspoon Celtic sea salt
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Coconut Aminos
  • 3 tablespoons nutritional yeast
  • ½ teaspoon black pepper

Cheeze Sauce Ingredients

  • 2 cups cashews (I soaked mine overnight) NOTE: I have used pignoli/pine nuts in the past but that really makes this ‘cheeze’ sauce pricey.
  • 1 teaspoon fresh rosemary, de-stemmed and finely minced
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon Celtic sea salt
  • 1 ½ cups water
  • Equipment: VitaMix blender


  1. Prepare Sea Tangle Kelp Noodles according to package instructions.
  2. Prepare the Cheeze Sauce by blending the Cheese Sauce ingredients together into a thick cream and then add more water, little by little, as needed.
  3. Combine the Cheeze Sauce with the remaining ingredients.
  4. Pour on top of your noodles.
  5. Time to serve! Enjoy!
Tina Turbin