Miso & Wasabi Kelp Noodles

Based off of the sea tangle recipes on bag:
Miso Noodles:
1 1/2 teaspoon miso paste
1 1/2 Tablespoon almond butter
1 teaspoon raw agave nectar, optional
1/2 teaspoon sesame oil
1/2 teaspoon raw apple cider vinegar
1/2 carrot, shaved
1/2 cucumber, shaved
1 12 ounce package raw kelp noodles

Mix all but veggies and noodles in bowl. Add remaining ingredients. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.

Wasabi Noodles:
1 12 ounce package raw kelp noodles
1/2 carrot, shaved
1/2 cucumber, shaved
2 teaspoons braggs
1/2 teaspoon wasabi paste, or to taste
1 garlic clove, minced
1 teaspoon raw agave nectar
1/2 apple cider vinegar

Toss all but noodles and veggies in bowl until well combined. Add remaining ingredients and toss. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.

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