For the Basil sauce
1 cup coconut water
1 cup raw cashew nuts
1 clove garlic ,minced
2 tablespoons olive oil
1/3 cup fresh lime juice
1/2 tablespoon pink himalaya salt
2 cups basil leaves
Combine all of the ingredients in a high speed blender, and blend till smooth.
1 pack Kelp noodles, 340 gr ( Sea Tangle, noodle company)
Place Kelp noodles into a colander.
Run lukewarm water over them a few times to rinse them out.
Place noodles into a bowl and pour basil sauce over them.
Cover them lightly and let them sit at room temperature for 1 hour.
That will improve the texture of the noodles.
Or store them in the refrigerator up to 6 hours to enjoy them cold.
Alternatively, you may soak the noodles for 30 min in lukewarm water before serving them with sauce .