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Eden Foods Celtic Sea Salt -- 14 oz

Eden Foods Celtic Sea Salt
  • Our price: $5.99


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Eden Foods Celtic Sea Salt -- 14 oz

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Eden Foods Celtic Sea Salt Description

  • Hand Harvested
  • French Celtic

French Celtic Sea Salt - hand harvested and stone ground from protected marshes on Isle of Noirmoutier, Brittany, France. Celtic salt farmer made. Smooth, mellow, with a wealth of trace minerals. This is traditional sea salt that makes food taste noticeably better.


This salt does not supply iodide, a necessary nutrient.

Free Of
Added iodide.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 teaspoon (1.2 g)
Servings per Container: 330
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium390 mg16%
Total Carbohydrate0 g0%
Protein0 g0%
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Alfredo Spaghetti Pie (Gluten-Free)

Creamy and decadent, this gluten-free vegan version of spaghetti pie comes together with dairy-free cashew cream cheese and vegan mozzarella and parmesan. The perfect amount of garlic ups the mouthwatering savoriness. Bake in a spring form pan until the top is invitingly golden-brown and the edges are crazy crispy. Serve this fun slice-and-serve dish with a simple green salad for a better-for-you Italian feast. Vegan Spaghetti Pie

Vegan Alfredo Spaghetti Pie (Gluten-Free)

  • 1 pkg. Explore Cuisine Chickpea Spaghetti
  • 1 cup Milkadamia Macadamia Milk (unsweetened plain)
  • ½ cup vegan cashew cream cheese (homemade or store bought)
  • 1 cup grated vegan parmesan cheese (divided)
  • 1 cup grated vegan mozzarella
  • 1/4 cup Bragg Nutritional Yeast
  • 3 tsp. garlic (minced)
  • 1 tsp. black pepper
  • 1/2 tsp. Redmond Real Salt
  1. Preheat oven to 425 degrees F.
  2. Lightly grease 9-inch spring form pan and place on baking sheet.

  3. Cook pasta per package directions.
  4. In large mixing bowl, whisk together milk, cashew cream cheese, ¾ cup parmesan, mozzarella, nutritional yeast, garlic, pepper and salt. Combine fully.
  5. Add pasta to milk mixture and toss together to coat evenly.
  6. Pour mixture evenly into prepared spring form pan and gently press down pasta to flatten top. Sprinkle extra parmesan over top and bake 50 minutes.
  7. Cool pie about 10 minutes before releasing from pan. Slice and serve.

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