Raw Macadamia Alfredo with Chipotle Sprinkle

1/2 cup macadamias or pine nuts, soaked 2 hours and drained (or combo)
1/2 cup filtered water
1 garlic clove
1/4 teaspoon onion powder or fresh onion
sea salt, to taste
nutritional yeast, to taste
chipotle powdered, to taste (optional)
1 package raw kelp noodles

Blend all except noodles in high speed blender. (Add extra water if too thick; add a handful of kelp noodles if too thin.) Process until desired texture is achieved. Pour over remaining kelp noodles. Sprinkle with powdered chipotle, if desired.

Optional stir ins:
sun dried tomato or fresh
olives
carrot shavings
chopped bell pepper
chopped broccoli
chopped cauliflower
chopped mushrooms
peas
nutmeg sprinkle
basil chiffinade
spinach chiffinade
squeeze of lemon juice

Antipasto Salad

1 red bell pepper, diced
1/2 red onion, minced
1 cup cherry tomatoes
1 head cauliflower, chopped into bite sized pieces
1/2 cup green olives or kalamata olives
1/4 cup red-wine vinegar (or lemon juice)
6 tablespoons olive oil
salt and pepper to taste

13 ounces (1 can) artichokes, drained
1/2 cup feta cheese
6 ounces salami, diced

Toss all in bowl. Let sit for 2 hours or overnight in fridge.

I prepared the first 9 ingredients in a large bowl. I mixed the cheese and salami in a separate bowl and let non-vegans add it to their salad as they wished. The salad is great without the meat and cheese, but you could add a raw feta or raw tofu to it as well. I used canned artichokes, because I'm not sure how to prepare them raw. Any suggestions?