Raw cashew butter recipe

2 cups cashews

1 1/2 cups water

1/4 cup pitted dates

1/2 cup dried, shredded coconut

1 1/2 tablespoons lemon juice

Tiny sprinkle salt

Directions

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).

The Rawtarian's Thoughts

This raw cashew butter recipe is very useful to have in the fridge in a tupperware container. It doesn't taste that fabulous on its own, but it's handy to have available in the fridge.

It has a subtly sweet flavor, but it can also be added to savory recipes too since it's not overly sweet. It's very versatile.

Here are some examples of uses for this raw cashew butter recipe:

Raw sour cream recipe

1 cup of cashews (soaked and rinsed)

1/2 cup of water

1/4 cup of lemon juice

3/4 teaspoon onion powder

1/2 teaspoon celtic sea salt

Raw sour cream recipe contributed by the lovely Ashlyn!

Directions

Directions to make this raw sour cream recipe:

1. If you are wise and patient, soak your cashews first and then rinse them before blending. If you are impatient and have a high-speed blender, just throw dry cashews in your blender.

2. Add all ingredients, including cashews, into your blender.

3. Blend until smooth.

4. Transfer to a bowl and then chill in fridge for at least 2 hours.

5. Enjoy on raw vegan tacos or as a dip!

The Rawtarian's Thoughts

Raw sour cream recipe - Yet another simple cashew-based recipe that whips up quickly in the blender and will tingle your taste-buds!

Big thanks to Ashlyn for sending this recipe my way. It's totally my style (simple, quick and delicious) and a great excuse to make this raw vegan taco meat recipe, which I hadn't had for ages.  Because to me tacos and sour cream go hand in hand, don't you think!

This is super quick to prepare. Best made in a high-speed blender, of course.

Raw ranch dressing recipe

1 ¼ cup cashews

¾ cup water (or a little more)

3 tablespoons lemon juice

1/3 cup apple cider vinegar (OR LESS!!! START WITH HALF THE AMOUNT)

1/3 cup extra virgin olive oil

3 tablespoons agave nectar (or honey) (or maple syrup)

2 cloves garlic

3 teaspoons onion powder

1 teaspoon dill

1 teaspoon sea salt

Directions

What are the directions for making this raw ranch dressing recipe..?

Well, just throw everything in your high-speed blender and blend until smooth! Easy!

Don't believe me that this could taste as good as old-school SAD (standard American diet) ranch? Just try it. I dare ya :)

The Rawtarian's Thoughts

Raw ranch dressing is another one of those things that I cannot believe it's possible to replicate raw. But, hallelujah, it is possible.

There is nothing like nice fresh carrots dipped in raw ranch dressing, no?

And I have even had the pleasure of dipping my raw vegan pizza in raw ranch dressing. "Cue heavenly harp sound...."

Raw macaroni and cheese recipe

2 cups cashews

3/4 cup water

1 tablespoon lemon juice

1 teaspoon sea salt (or slightly less)

1/3 cup nutritional yeast

Optional: 2 to 3 more tablespoons water if needed to facilitate blending

Directions

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.

The Rawtarian's Thoughts

Raw macaroni and cheese... This recipe was born out of me saying to myself, "I need some raw macaroni and cheese right now or I am going to scream!" So I busted out my Vitamix and a sac of cashews and got to work creating this simple but ooeeey, gooey cheesey recipe.

Beware: this raw macaroni and cheese sauce is very potent! Start with a tiny bit of sauce and mix it into your noodles and then add more as your tastebuds dictate. If you add too much this raw mac and cheese recipe can be overpowering and way too saucy. So start slow with the sauce!

Raw ketchup recipe

1 1/2 cups of diced tomatoes

3 tablespoons dates (do not soak)

1/4 cup olive oil

1 teaspoon sea salt

1 tablespoon apple cider vinegar

1/2 cup sun dried tomatoes (dry - do not soak)

Raw ketchup recipe inspired by Ani's Raw Food Kitchen

Directions

1. Blend everything in the blender except the sun dried tomatatoes. Add the sun dried tomatoes in last and blend until you get a ketchupy consistency.

2. Ketchup is complete!

3. Serve on veggie burgers and don't forget your raw mayonnaise (yummy)!!Or serve this raw ketchup recipe on top of raw macaroni and cheese. :)

The Rawtarian's Thoughts

Raw ketchup recipes that have the right ketchupy texture aren't that easy to find.

I really like this raw vegan ketchup recipe, from Ani's Raw Food Kitchen, a new book that I bought lately.

Once again, it's pretty easy and can be made instantly without any soaking or prepping. All you need is a blender.

Simple raw garlic salad dressing

1 cup olive oil

1/2 cup fresh lemon juice

3 garlic cloves

2 teaspoons dried Italian or Greek herbs (for example: thyme, rosemary, etc.)

1/2 teaspoon sea salt

Simple raw garlic salad dressing inspired by Kristen Suzanne

Directions

1. Throw it all in the blender and...blend!

2. Keep blending 'til thoroughly mixed.

3. Use right away or refrigerate.

The Rawtarian's Thoughts

This is a handy, savory dressing that keeps in the fridge nicely for four or five days. It tastes best on the second day, because it's a lot thicker and almost creamy.

Beware: garlicky!

When not in a garlicky mood, I love to use a simple apple cider vinegar and olive oil dressing. But when I'm in the mood for some zing, I go for this raw garlic salad dressing recipe.

I find that this is a versatile dressing that, in some ways, mimics a ceasar salad dressing (on day two and after, because it's thicker after having been refrigerated).

Raw mayonnaise recipe

3/4 cups water (or less)

1 1/2 cups of macadamia nuts (expensive but worth it)

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon italian spices

1/2 teaspoon sea salt

dash of cayenne

Raw mayonnaise recipe inspired from "Uncooking with Raw Rose"

Directions

1. Throw everything in the blender and just BLEND until smooth!

The Rawtarian's Thoughts

I don't make recipes with macadamia nuts very often because they are rather expensive, but this raw mayo is totally worth it.

It's light, fluffy, and subtly tangy. It's also very rich. Mmm!

My husband is a purist type, and he doesn't even like this raw mayonnaise recipe because it tastes "too much like mayo." But I love it for that very same reason!

I definitely recommend this mayonnaise recipe. It's a must-serve when making raw veggie burgers.