Recipe by Dominique of @cozybowl https://www.cozybowlnoodles.com/
This gluten-free, vegan pasta dish is tossed with a sauce made with our mac nut butter, tamarind and topped with Slow Island's Kaua'i Ginger Macadamia Chili Crunch!
(Makes 1 serving)
Step 1
2 tsp Macadamia Nut Butter
1 tsp Tamarind Puree
1/4 cup 'ulu or cassava flour
1 tsp Mac nut milk
Make a roux! Cook over low heat until a ball forms, making sure to keep moving with a spatula to prevent burning
Step 2
2 tb macadamia nut butter
2 tsp lime zest
2 tsp lime juice
1 tsp ground Hawaiian chili's
1/2 tsp paprika
1/2 tsp ground oven dried tomatoes
Macadamia nut milk, by eye
Whisk in remaining ingredients until smooth and silky! Add more milk until desired consistency is achieved!
Step 3
After Noodles have cooked, lightly toss in a pinch of avocado oil.
Toss in prepared sauce and scallions, topping with Thai basil and Slow Island's Kaua'i Ginger Macadamia Chili Crunch. It's spicy, enjoy!