Base Ingredients: 1 cup pitted medjool dates 1/2 cup shredded coconut 3/4 cup almonds 3 tablespoons coconut oil 1/2 teaspoon cinnamon 1 pinch of salt Filling Ingredients: 2
cups cashews soaked overnight in water 1/4 cup coconut oil 1 cup coconut cream 1 cup shredded coconut 2 limes juiced 1/4 cup maple syrup or brown rice syrup To Garnish: Crushed pistachios Lime slices Grated lime rind Instructions: Line a square cake tin with baking paper and set aside.
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
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
Vanilla Cream Filling 1 1/2
cups cashews —
soaked for 4 hours 1/2
cup meat of fresh young Thai coconut 1/2
cup almond milk — homemade if possible seeds of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
I've been thinking about replacing the avocados and my best recommendation would be to add 1
cup of soft boiled peas and 1/3 a
cup of
soaked cashews into the sauce instead.
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
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 1/2 tbsp hemp seeds (or
soaked almonds,
cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1
cup water 4 ice cubes
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
Yes,
cashews should be
soaked in 3
cups of water and should be drained before adding to the dressing.
Looks great, but... for the
cashew dressing, the directions are «1
cup cashews,
soaked for at least one hour».
1
cup of dry
cashews (if you like to
soak your
cashews, you'll have to dehydrate them before using them for this recipe.)
While cauliflower is roasting, add
soaked and drained
cashews into a high powered blender or food processor with 1/2
cup water, dill, garlic powder, onion powder, salt and pepper.
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.
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
MAKES 4 - 6 tacos INGREDIENTS for the tangy
cashew cream: 1/2
cup of
cashews,
soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the
cashew cream METHOD Make the
cashew cream:
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
The slower, simpler way is to
soak the
cashews in a
cup and half of room temperature water overnight.
Soak the
cashews in about 1 1/2
cups water.
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 and 1/4
cup of almond milk (I used toasted coconut unsweetened milk)--
cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I
soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing
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.
For 1
cup of cream you'll need a bit more than 1/2
cup soaked cashews and 1/2
cup water.
In the meantime, combine the
soaked cashews and the 3/4
cup water in a food processor and blend for about 8 minutes, or until very creamy, scraping down the sides as needed.
Blend until creamy: 1/2
cup raw, unsalted
cashews (
soaked for at least 1 hour) with 1/2
cup water.
I
soaked the
cashews beforehand which made them easier to blend — also didn't add the full 4
cups of water I only added 3
cups and they turned out nice and creamy.
This soup is creamy and cheesey and extremely easy to pull together — providing you have a couple
cups of raw
cashews already
soaked and ready to go.
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 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
1/4
cup raw
cashews 2 Tablespoons cocoa powder 1/2
cup plain, unsweetened nondairy milk 1/2 teaspoon vanilla (optional) 8 dates,
soaked in water 10 frozen organic strawberries About 10 ice cubes (optional) In a high - powered blender combine the
cashews, vanilla, nondairy...
2
cups of
cashews (
soaked for at least 8 hours — the longer the better, you will attain a creamier texture)
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
1/4 to 1/2
cup cashew cream (from 1
cup raw
cashews blended with 1
cup water,
soak cashews for a few hours before blending if you don't have a power blender, save excess
cashew cream for another use.)
To start, I
soaked a third of a
cup of raw
cashews in a 5.4 ounce can of Native Forest Coconut Cream in my large Vitamix container.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp
cashew nuts,
soaked in 1/4
cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
If you prefer to use a non vegan cheese, you could
soak some
cashews (I'd say about a half
cup) in water for several hours, then drain that water and pulse the
soaked cashews in a food processor until smooth.
1
cup cashews,
soaked overnight 2 dates, pitted 4
cups filtered water pinch of sea salt 1/4 tsp.
If not, here's a replacement: Blend 100 g (3.5 oz) of
soaked macadamia or
cashew nuts with 240 ml (1
cup) of water.
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
2
cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews —
soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
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