1. Add all raw cashew butter recipe ingredients to high-speed blender.

2. Blend for a long time until very smooth. If the whole mixture seems to be stagnant (not moving) but the blades are still running, do this. Stop blending (turn it OFF!), once blades are not moving anymore slide a spatula down the side of mixture to create an air pocket right down to the blades, then blend again from LOW slowly accelerating to HIGH.

3. You'll know that your raw cashew butter is done when it resembles smooth peanut butter or tahini (if you have a high-speed blender, that is).

1. Clean all mushrooms with a dry tea towel or paper towel. Twist off stems. Separate stems from caps.
2. Place caps aside and reserve for later.
3. Throw clean mushroom stems into food processor. Add everything else to food processor EXCEPT RED PEPPER and EXCEPT MUSHROOM CAPS. Process until roughly chopped, resembling coarse pesto or a slightly chunky dip. Remove from food processor and set aside.
4. Place red pepper into food processor and pulse until lightly chopped. (Do not over-process.) Add chopped red peppers to previous mixture. Mix with a spoon.
5. Spoon the mixture into mushroom caps.
6. Dehydrate on high for 1.5 hours then reduce heat and dehydrate as high as rawfully safe for another 3-24 hours depending on how dehydrated you want them. Serve immediately after dehydrating.

1. Just combine and serve!

1. Wash and dry your mushrooms. Chop ‘em up a bit.  (If you’re using canned mushrooms, make sure to rinse and drain them. Pat dry with a clean tea towel.)

2. Add all ingredients (except the spinach) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw casserole recipe to be slightly warm when coming out of the blender.

3. Pour liquidy mushroom mixture into a bowl. Add finely chopped baby spinach and stir with a spoon. You can add a bit more finely chopped spinach (if necessary) to get a more raw casserole-type texture.

4. Serve this raw casserole recipe immediately while the mixture is still warm from the blending!

1. Chop or slice all your veggies. You'll get the nicest result if you use a combination of vegetables that are all chopped or sliced to similar size, ideally sliced quite thin, like a 1/4 inch thick.

2. Prepare the marinade. Either blend everything together in a blender or simply throw everything in a little bowl and mix well with a spoon, whatever's easier for you. If you're using garlic I'd probably go the blender route.

3. Combine the veggies and the marinade. Don't just pour all the mixture in right away. Start by pouring half the raw marinade into the veggies, stirring gently. You want the marinade to nicely coat the veggies but you don't want everything swimming in oil. Add some more of the raw marinade, watching to make sure the ratio looks good. Use your judgement. You don't have to use all the marinade. Let the mixed vegetables marinate together for an hour or so.

4. Line your dehydrator tray with a sheet of parchment paper. Spread out your marinaded vegetables on the parchment paper so that they are well distributed and so that air can flow around them (no big clumps). For the love of god don't use waxed paper because it'll stick to everything.

5. Dehydrate on a higher setting for two hours. You can use a high setting for a couple of hours max and not kill the enzymes.

6. Serve immediately. These do NOT keep well at all, so eat 'em STAT! I like to serve my raw marinade with a nice fresh cup of creamy raw soup.

1. Soak the walnuts, sunflower seeds and almonds for three hours. Drain. Rinse with clean water. Drain again.

2. Process walnuts, sunflowers, almonds, oil, garlic, ginger and sea salt in your food processor. You might need to add a little bit of liquid to help facilitate movement in the food processor. Add water carefully, 1 tablespoon at a time. Process until doughy. Small chunks of nuts are okay.  Transfer nut mixture into a big mixing bowl.

3. Next, you're going to process a few ingredients ONE AT A TIME using the S-blade to make the ingredients finely chopped (alternatively, you can chop by hand but this is faster). You don't need to clean the food processor in between. Place mushrooms in the now-empty food processor and pulse just to make them finely chopped. (Be careful, do not overprocess!! We are just using the food processor to chop, not to liquify!!) Transfer mushrooms into the nut mixture bowl.

3. Place the parsley into the empty food processor and pulse to chop parsley. Transfer parsley to nut mixture bowl. Now, chop your onion the same way (pulse til finely chopped but do not overprocess) and add to nut mixture bowl. Now, place your bell pepper into your empty food processor and pulse to make finely chopped bell pepper. Add finely chopped bell pepper to nut mixture bowl.

4. Add the rosemary, basil and flax seed to nut mixture.

5. Mix all ingredients together using your clean hands.

6. Form into small, single-serving loaves, approximately 1 inch thick or less, probably two inches wide.  Do not make a big huge loaf because it won't dehydrate properly! Place on parchment paper inside your dehydrator.

7. Dehydrate on high for 2 hours. Reduce temperature to 105 degrees and continue dehydrating until to your desired result.  The outside will go first, then the inside will go dark as well. I like to leave a bit of moisture in these--don't overdry. Just dehydrate them similar to how you'd make standard American diet meatloaf or standard veggie burgers.

Enjoy! I like to serve this with raw raw meatloaf recipe with raw ketchup and some greens. Yum!

1. Add everything (except celery, red pepper, pepper, and paprika) into a high-speed blender. Blend very well until it resembles a smooth, creamy hollondaise sauce! (Note: if you don't own a super powerful blender try soaking the cashews for a few hours first to help soften them.)

2. Pour yellow "egg salad" liquid mixture into a large bowl. Add chopped celery, chopped red pepper and anything else you'd like to add, like chopped parsley or chopped white onion, too.

3. Mix everything together with a spoon until nicely coated, like in pictures. Sprinkle with pepper and paprika. Your raw egg salad recipe is now ready to eat!

4. Serve on romaine lettuce wraps for an raw egg salad sandwich experience. How do you like to enjoy this raw egg salad recipe?

1. Throw walnuts and cashews into bowl. Cover with lukewarm water. Let soak for at least 1/2 hour.  Discard water. Rinse well. Drain.

You should now have some slightly wet nuts. Pat them dry with a clean tea towel. The purpose of  soaking/rinsing is to soften the nuts and remove the enzyme inhibitors, which have a bitter taste.  This recipe is a little more moist than some nut pates, so be sure not to be sloppy and add too much nut water.

2. Place all ingredients in your food processor. (Do not use your blender for this.)

3. Process until very well blended, like in the above photo. You will need to stop every so often and scrape the sides of your food processor. You'll know you're down when the consistency is like the above photo.

4. Once well blended, consume immediately. Store leftovers in the fridge.

1. Throw all ingredients in a high-speed blender.

2. Blend. This recipe can be a bit of a @#$#$% when blending, so if you're having trouble getting the mixture to mix properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because I like to keep the texture nice and thick.

3. Serve with noodles . For noodles, you all know that I am obsessed with kelp noodles, so that's what I use for my raw macaroni and cheese extravaganzas. But if you're cheap and/or disorganized and don't have raw kelp noodles, you can make zucchini noodles using a carrot peeler.

4. Garnish with lots of pepper! Normally, I don't really like pepper, but this recipe just totally gets better when you sprinkle a lot of pepper on it. Don't ask me why. It just does. Oh! And you could also even serve with raw ketchup :)

Enjoy this raw macaroni and cheese recipe! I don't have children, but something tells me they would just love this raw recipe as a treat on a cold, wintry day.

1. Throw everything in a food processor. (Do not use your blender for this.)

2. Process very briefly until your mixture resembles the above photo.

3. You can let this raw recipe sit for half an hour or so to let the flavors combine briefly, but this raw vegan meal does not keep for very long so eat up!

4. Serve as above, in lettuce wraps, in a hollowed out sweet bell pepper, or serve with avocado chunks on top!

I love the simplicity of this raw vegan chicken salad recipe. This recipe is also a good contender for substitutions... Just make sure you've got the ratio of  nuts to vegetables as per the above recipe. Do not omit the apple or the cashews, though, because they are integral to the flavor of this delicious, easy raw vegan chicken salad recipe.

Let us know what you think about this recipe in the comments!