Not exact matches
Cheese Base 1
cup nuts —
cashews, almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon
juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of salt
Yogurt Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon
juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Filling 1/3
cup virgin coconut oil 1/3
cup agave syrup (nectar) 2
cups raw
cashews, soaked for at least 2 hours and up to 8 hours Zest and
juice of 1 large lemon Zest and
juice of 1 orange 2 tsp.
Kuchen Ice - Cream 2
cups raw
cashews — soaked overnight 2
cups meat of fresh young Thai coconut 1
cup freshly squeezed apple
juice 3/4
cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4
cup coconut oil
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat of young Thai coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4
cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon
juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
The second time I used 1/2
cup of GOOD wine and really let it reduce, 1/2 TB of lemon
juice, 1/2 an onion minced and ACORN squash + I added roasted garlic to the
cashew creme (roasted in the hollow of the squash as it baked).
3/4
cup raw
cashews 1/3
cup pumpkin seeds 6 medjool dates 1/4
cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon
juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in
For the middle (cheese) layer: ingredients: 1
cup raw
cashews, soaked in water for at least 2 and up to 8 hours zest and
juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
3
cups soaked
cashews (soaked for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime
juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
3
cups cashews, soaked for 1 hour 3/4
cups coconut oil, melted fresh squeezed lemon
juice of 1 lemon 1/2
cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4
cup filtered water
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1
cup grated orange - fleshed sweet potato 1
cup cashews, soaked for an hour 1
cup water, if needed 2 tablespoons fresh lemon
juice, or to taste
1
cup of soaked
cashews (take one
cup of raw
cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1
cup of water 1/4
cup of nutritional yeast 1/2 of a lime squeezed for
juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw
cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon
juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) • 1/2
cup of almond milk (applesauce or apple
juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
Pin It Ingredients: the base 1 and 1/2
cups desiccated coconut 1/2
cup raw
cashews 8 dates zest of one lemon the top your briefly soaked
cashews, strained
juice of half a lemon add 1 heaped tablespoon honey * 140 grams... Continue Reading →
For The Briny Caesar Dressing: 1/2
cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4
cup capers, with some brine 3/4
cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4
cup fresh lemon
juice
Herb & Garlic Cream «Cheese»: 1 1/2
cups cashews, soaked in water for 4 hours then drained 1 small to medium clove of garlic or 1/4 tsp garlic powder 2 tbsp lemon
juice 1/2 tsp salt 1 tbsp water as needed to blend
1
cup of raw
cashews, soaked overnight in fresh, purified water 1/4
cup coconut butter (not oil) or maple syrup 1/4
cup of lemon
juice 1 teaspoon of coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded coconut flakes
For a large bowl of
cashew cream blend together a
cup of soaked
cashews, a
cup of water,
juice of a lime, a clove of garlic and some salt and pepper in a blender until completely smooth.
1/2
cup of raw
cashews soaked in water for at least 3 hours 1/4
cup of soy or unsweetened almond milk 1 tablespoon of lemon
juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper
Ingredients 3 - 5
cups greens of choice (arugula, spring mix, spinach, etc.) 1/2
cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2
cup red grapes, sliced in half 2 tablespoons roasted
cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon
juice Directions 1.
For the Middle: 3
cups raw
cashews, soaked overnight in cold water 3/4
cup (185 ml) coconut oil 1/2
cup raw honey or maple syrup, for pure vegan
Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butter
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast
juice of 2 lemons 1/2
cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some
cashew butter
1 head of kale, washed, dried and torn into large pieces 1/2
cup fresh dill 1/4
cup nutritional yeast 2 Tbsp dill pickle
juice (yep) 1
cup cashews 1/2 red bell pepper 1 Tbsp Dijon mustard 1/2
cup water Sea salt to taste Cayenne (optional)
Next combine the remaining 1/2
cup coconut oil,
juice from the lemons, 1/4 teaspoons salt,
cashews, almond milk, 1/4
cup maple syrup in a high - speed blender and blend until silky smooth.
1/4
Cup Cashews 1/2
Cup packed basil 1
Cup packed spinach 1/2 Lemon,
juiced Sea Salt and Pepper to taste 8 Tbsp.
1
cup cashews to 9 or 10
cups fresh basil, 1/4 C lemon
juice, 1 tablespoon miso, some olive oil, pepper, 4 — 5 fresh spinach leaves.
for the garlic cream 1
cup cashews — soaked for 2 - 4 hours 1/2
cup purified water 1 tablespoon plus 1 teaspoon tamari 1 tablespoon mustard 1 garlic clove 1 tablespoon lemon
juice
Basil Ice Cream 1
cup raw
cashews 2
cups purified water 8 - 10 pitted dates or 8 tablespoons agave syrup 1 1/2
cups loosely packed basil leaves
juice and zest of 1 lemon
Coconut - Cilantro Cream Cheese 1
cup meat of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon
juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs of your choice — chopped
Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2
cup fresh cilantro 3/4
cup roasted
cashews 1/3
cup water 1/4 teaspoon salt
Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, peeled...
12 to 16 ounces penne pasta 1 1/2
cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2
cup raw
cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon
juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Cashew - basil cheese sauce 1
cup raw
cashews 1/3 -1 / 2 teaspoon Himalayan sea salt, to taste 1/2 teaspoon cold - pressed sunflower oil 1 fresh basil leaf, diced fine 1 small clove garlic 1 1/2 tablespoon nutritional yeast 1 tablespoon fresh lemon
juice
Soak for 3 - 24 hours 1
cup of
cashews in filtered water 2 bananas, super ripe 1/4
cup of lemon or orange
juice — I used oj 1/4
cup of maple syrup 1/4
cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract
To make the curd: Combine the
juice, 1/3
cup (80 ml) water,
cashews, and agave in a blender.
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4
cup (40 g) plus 1 tablespoon
cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon
juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1
cup (240 ml) water 1/4
cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1
cup (34 g) packed watercress Freshly ground nutmeg, to taste
2
cups raw
cashews 1 whole head garlic 1 tablespoon + 1 teaspoon extra virgin olive oil 2 tablespoons lemon
juice 5 tablespoons water 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Wash out the blender and then add the
cashew butter, lemon
juice, lemon zest, 8 medjool dates, vanilla and 3/4
cups liquid coconut milk.
2
cups nuts (I used 1
cup of
cashews and 1
cup of almonds) 1
cup dates 1
cup dried blueberries 1 1/2 tsp vanilla extract (or seeds of 1 vanilla bean) 1 lemon, zested 1/2 lemon,
juiced 1/4 tsp sea salt
Add it to a high speed blender (like a Vitamix, Blendtech or NutriBullet) along with the drained and rinsed
cashews, 1/2
cup water, shallot, lime
juice, lemon
juice, nutritional yeast, cumin, garlic powder, and sea salt.
1/2
cup raw
cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon
juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2
cup but start with less since it will be more saucy initially.
1 1/4
cups raw
cashews 1/2
cup nutritional yeast 2 tsp onion powder 2 tsp sea salt 1 tsp garlic powder 1/8 tsp ground white pepper 3 1/2
cups unsweetened soymilk 1
cup agar flakes (about 2 ounces) 1/2
cup canola oil 1/4
cup yellow miso 2 Tbsp freshly squeezed lemon
juice (about 1 lemon) Using the pulse button, finely grind the
cashews in a food processor; don't allow the
cashews to turn into a paste.
1.25
cups of
cashews, raw preferably, soaked (see directions below) 1/4
cup of filtered water 1/4
cup of maple syrup 1 teaspoon melted coconut oil 1 teaspoon of vanilla extract 1 Meyer Lemon (or regular lemon)
juice 1 pinch of Himalayan Sea Salt
INGREDIENTS 3/4
cup of
cashews, preferably soaked 1 can of cannellini beans 1 tbsp mustard 1 lemon,
juiced 2 cloves of garlic 2 - 4 tbsp nutritional yeast 1.5 tsp oregano 1.5 tsp basil 1 tbsp summer savory 2 tbsp cornstarch 2 cans of artichoke hearts 1/2
cup pitted kalamata olives 1
cup of frozen peas 1 pack of puff pastry * (make sure it's vegan) salt **, pepper
2
cups raw
cashews, soaked in water overnight (about 290 grams) 1/2
cup full fat coconut milk (120 ml) 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon sea salt 3 tablespoon coconut oil 1 tablespoon lemon
juice (about 1/2 small lemon), plus more to taste
Make it Raw: Add 1/2 the lemon
juice and 1/4
cup more
cashews to the cheesecake filling.
1 To make Crème: Blend
cashews, cilantro, lime
juice, vinegar, garlic, cayenne (if using), and 1/4
cup water in blender or food processor 60 seconds, or until thick and creamy.
Filling 1 1/2
cups raw
cashews, soaked overnight 8 - 10 dried calimyrna figs 6 tbsp raw nut milk (or water) 2 tbsp red beet
juice, optional 1 - 2 tbsp lemon
juice 1 vanilla bean, split and scraped
1
cup raw
cashews, soaked for at least 2 hours 1/2
cup organic vegan margarine (I used Earth Balance Coconut Spread) 1/3
cup organic powdered sugar 1/3
cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon
juice
Ingredients for the batter: 1/2
cup soaked
cashews (soak in water for a couple of hours)
Juice of 1 lemon 1/8
cup melted coconut oil 1/4
cup coconut milk 1/8
cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
If you don't have any that you like, you can always make your own vegan sour cream by blending 1 and 1/2
cups soaked
cashews with 3/4
cup water, 3 tablespoons lemon
juice and a pinch of sea salt.