Matcha latte with homemade cashew mylk (simply soak 1
cup cashews overnight in water, then rinse and blend with 5 cups water, find recipe for latte here) has become my morning ritual, along with meditation.
Not exact matches
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
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
Crust 1
cup almonds — soaked
overnight 1/2
cup cashews — soaked for 4 hours 1/4
cup coconut flakes 1/2
cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea salt
1
cup cashews, soaked in water for at least 2 hours or
overnight 2
cups veg broth 2 tablespoons white miso (see recipe note) 2 teaspoons cornstarch or arrowroot
Just soak 1/4
cup of raw
cashews for at least 3 - 4 hours or
overnight, drain, and add them to your other smoothie ingredients.
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
The slower, simpler way is to soak the
cashews in a
cup and half of room temperature water
overnight.
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
Full of flavor (s) and fun Orange — Pear Cheesecake with Biscoff Drizzle — Vegan, Gluten Free, Refined Sugar Free & Raw Options For the Crust: Soak 2
cups of
Cashews overnight, drain and rinse.
1/2
cup of raw
cashews soaked for at least 8 hours or
overnight 1/2
cup of tinned coconut milk — make sure your refrigerate the can
overnight in the fridge and use only the thick part which should be on top 3 tablespoons of maple syrup a dash of vanilla extract
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
cup cashews, soaked
overnight 2 dates, pitted 4
cups filtered water pinch of sea salt 1/4 tsp.
Coriander Bread Thins 2
cups raw
cashews — soaked
overnight 1
cup meat of fresh young Thai coconut 1/2
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1
cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4
cup brown flax seeds — ground 1/8
cup ground almonds 1
cup chopped cilantro
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
To make the
cashew - basil cheese sauce, place 1
cup of raw
cashews in a bowl of water, cover, and soak
overnight in the fridge.
1 1/2
cup raw
cashews (soaked
overnight then drained and rinsed) 3 tbsp maple syrup 1/4
cup coconut oil, melted 1/3
cup almond milk 1/2 tsp mint extract (can also use vanilla extract) 1 - 2 tsp matcha powder
Soak
cashews overnight in the refrigerator, completely covered in about two
cups of filtered water.
vanilla
cashew cream 2
cups raw
cashews, soaked
overnight 2 teaspoons vanilla extract 1/4
cup pure maple syrup 1/4
cup plain plant milk (I use
cashew)
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)
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, 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
1
cup of raw
cashews (soaked
overnight or at least 8 hours) in fresh filtered water 1/3
cup of fresh filtered water 3 tablespoons of maple syrup 3 tablespoons of cacao powder 1 small or 1/2 of a very ripe banana 1 heaping tablespoon of almond butter (I melted Justin's) Pinch of salt
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
To make
cashew cream, soak 1/2
cup of
cashews in water
overnight.
Ingredients: Chocolate Brownie Base 1/3
cup pecans nuts 1/3
cup walnuts 8 - 9 Medjool dates 2 Tbsp maple syrup 3 Tbsp Cacoa powder 1 - 2 Tbsp water Raspberry Cheesecake Layers 2
cups cashews, soaked
overnight 1/4
cup coconut oil, melted 1/3
cup honey or maple syrup 3/4
cup coconut milk 1
cup fresh raspberries Directions: Line a loaf...
1.5
cups of raw
cashews soaked
overnight in cold water 1
cup of pumpkin puree 1/4
cup of almond or
cashew milk (unsweetened)-- I used Silk
cashew milk 1/4
cup of maple syrup 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon clove Pinch salt
1
cup of
cashews — soaked in water for at least 3 hours or
overnight 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/2
cup of unsweetened almond milk 1/2 teaspoon of salt A pinch of black pepper
For the frosting: 3/4
cup of
cashews soaked for 3 hours or
overnight 2 tablespoon of maple syrup 60gr of Mia 100 % dark chocolate melted
1
cup of
cashews — soaked in water for at least 3 hours or
overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4
cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1
cup of frozen peas
3/4
cup cashews, soaked
overnight, drained 1 clove garlic 1 teaspoon lemon juice pinch Himalayan Salt and pepper
for the filling: 500 grams
cashews, soaked
overnight big pinch sea salt 100 grams (7 tablespoons plus 1 teaspoon) coconut oil 400 grams (1 2/3
cup) full - fat coconut milk 100 — 160 grams (1/3 — 1/2
cup) maple syrup juice of 2 blood oranges 300 grams (3
cups) cranberries
1 packed
cup of fresh cilantro leaves 1
cup raw
cashews, soaked
overnight 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar 1
cup filtered water 1 clove of garlic 1/4 teaspoon ground cumin few cracks fresh black pepper fine pink salt to taste (I used scant 1 teaspoon)
2
cups raw organic hazelnuts, almonds,
cashews, pecans, pumpkin seeds, hemp seeds, or brown rice, soaked
overnight (hemp seeds do not need to be soaked) 5
cups filtered water 1/4 teaspoon sea salt 2 - 3 dates, pitted, or 1 tablespoon maple syrup 2 teaspoons vanilla extract, or 1 vanilla bean, seeded
Filling 1 1/2
cups cashew pieces, soaked at least 4 hours or
overnight 3/4
cup fresh squeezed citrus juice Thumb sized chunk of red beet, for color 8 medjool dates, pitted and soaked 20 minutes
1
cup raw
cashews, soaked
overnight or simmered in a saucepan of boiling water for fifteen minutes
1
cup short grain brown rice 1
cup split mung dal, soaked
overnight 1/2
cup Ancient Organics Ghee 1» piece of fresh ginger, minced 2 tsp whole black peppercorns 1/2 tsp whole coriander seeds 1 tsp whole cumin seeds 1/2
cup raw
cashew nuts 1/4
cup shredded coconut
First, soak 1/2
cup of quinoa and 1
cup of
cashews (separately) by covering in filtered water
overnight in a bowl.
For the cheesecake: 156g / 1 1/4
cup cashews (soaked
overnight or min.
1 large white onion 1
cup raw
cashews, soaked in water for a couple of hours or
overnight, then drained 3
cups unsweetened soy milk 1/2
cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2
cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
the sauce 1
cup raw
cashews, soaked in water
overnight 1
cup fresh water 2 cloves garlic 1 teaspoon mellow white miso zest of a small orange juice from one small lemon 1 teaspoon apple cider vinegar 1 teaspoon tamari 1/4 teaspoon raw honey sea salt to taste
Ingredients: 1
cup / 135g chopped sunflower seeds 1/2
cup / 90g ground flax seeds 1/2
cup / 65g chopped walnuts 1/2
cup / 65g chopped
cashews 1/2
cup / 65g chopped almonds (soaked
overnight — helps to release the enzymes and makes them softer) 1 1/2
cups / 145g gluten free rolled oats 2 Tbsp.
1/2
cup raw
cashews (soaked
overnight) 1/2
cup water 1 small clove garlic 1/4 lemon (juice, flesh and rind) 1 tsp apple cider vinegar 1/4 tsp organic sea salt 1 tsp dijon mustard (optional)
Ingredients: 1/2
cup / 90g chopped dried figs 1/2
cup / 90g chopped raisins 1/2
cup / 90g chopped prunes / dates or apricots 1/2
cup / 90g ground flax seeds 1/2
cup / 65g chopped walnuts 1/2
cup / 65g chopped
cashews 1/2
cup / 65g chopped almonds (soaked
overnight — helps to release the enzymes and makes them softer) 1 1/2
cups / 145g gluten free rolled oats 2 Tbsp.
If not, I will post it here in case: 1
cup raw
cashew nuts soaked
overnight in water 1/2
cup nutritional yeast flakes if using powder, you can use slightly less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1
cup dairy - free milk (unsweetened)
* To make the
cashew cream, soak 1
cup of raw
cashews overnight.
Place squash in a blender with 1/2
cup soaked
cashews (just put them in water
overnight), Lindsey's 5 spice, nutritional yeast, cayenne + olive oil.
Banana cream 1
cup raw
cashews, soaked
overnight 2 small ripe bananas 2 medjool dates, pitted and soaked 15 minutes 1/4
cup raw almond milk 1 tsp pure lemon juice Pinch of fine Himalayan salt
-LSB-...] grape tomatoes and some smoked tofu, though to make it some - more cheesy we took a evidence from a Post-Punk Kitchen «Mac and Shews» recipe, and combined 1 1/2
cups of
cashews (soaked
overnight and -LSB-...]
CHEESY
CASHEW CHICKPEA SPREAD 1
cup raw
cashews, soaked
overnight 2
cups cooked chickpeas 1 teaspoon nutritional yeast 1 garlic clove, crushed zest of 1 small, organic lemon sea salt to taste (about 1/2 teaspoon for me)