Trying to eat “warmer” foods on a raw diet while maintaining raw preparation can be difficult, unless you have a dehydrator. Dehydrators help to keep living foods alive, provided you don’t exceed the 115º Fahrenheit temperature. Usually, dehydrating food can take some time, but this recipe doesn’t require as much time as it takes to make chips or dehydrated fruit. This recipe only requires four hours in the dehydrator, which is great!

These raw meatballs exhibit less of an Italian flavor profile than you would expect from a traditional meatball. Instead, the flavor is a little sweeter and more akin to Swedish meatballs, minus the overly sweet glaze that comes with them. If you prefer a more savory flavor, omit the dates in the recipe. The rest of the ingredients have notably intense and briny, cheesy, and aromatic flavors.

One thing to keep in mind is that you want to thoroughly blend the ingredients, but not so much so that it turns to a paste. Everything should stick together very well, which will help the raw meatballs stay together during the dehydration process. Lastly, these meatballs will work with myriad zoodle recipes. We find that they go great with a creamy avocado sauce (click here for recipe), but a raw marinara sauce (click here for recipe) is quite nice as well. If you are a pesto lover and can’t get enough of it, click here to make a raw vegan pesto to go with your meatballs.

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When you have a dehydrator, or an air fryer, toaster, dehydrator combo gadget, it’s hard not to experiment with different foods. For example, you can dehydrate thin strips of marinated eggplant to transform them into raw vegan bacon. You can dehydrate thin pear or apple slices and sprinkle them with cinnamon to make pear or apple chips.

In the case of this recipe, you thinly slice Brussels sprouts and place them in the dehydrator to transform them into chips. This is a great way to use Brussels sprouts, especially if you bought a two-pound bag and don’t know how to use all of them before they go bad. Thinly slicing and dehydrating the Brussels isn’t exactly exciting, especially for your taste buds. That’s why we dressed them in a blended sauce made from grade A maple syrup, cashews, coconut aminos, lemon juice, and sea salt and pepper.

The blended dressing, although not quite cheesy, takes these Brussels sprouts chips to another dimension of flavor. The dressing crisps up during the dehydration process, which can take a long time, so make sure you start the process at night or in the morning. It will most likely take about 16-20 hours, but you can check them earlier to see if they are nice and crispy.

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It’s no secret that bananas are some of the most popular fruits in existence. People love to incorporate them into smoothies, add them to yogurt, or enjoy them raw. They provide key nutrients, including vitamin C, vitamin B6, potassium, manganese, fiber, and magnesium. Bananas can be a great pre-workout snack to boost energy levels, but the same applies if you need to get over an afternoon slump.

When it comes down to choosing the right bananas for the dehydrated banana chips, you should consider purchasing ones that are slightly yellow. The banana peel should have some green in it, so as to avoid mushiness. You can also purchase bananas when they are mostly green, but revealing a little yellow. Make sure they are plump and firm so that you can slice them easily. Avoid bananas that are too soft and brown because that will make it hard to slice them evenly for the chips. 

In order to successfully execute your banana chips, slice them and then spread them evenly across your dehydrator sheets. Make sure that the bananas are evenly spaced out on the sheets so that there is no overlap. The last thing you want is uneven dehydration. Ideally, cut your bananas into eighth-inch thick slices. You can use a mandolin slicer or a stainless steel wire butter slicer to ensure equal cuts. After dehydrating them, you’ll be left with your new favorite snack!

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A dish doesn’t always have to be complex or difficult to make in order for it to taste amazing. This easy peasy cheesy dehydrated broccoli fits that description. The hardest part of recipes is waiting the 10-12 hours that it takes to dehydrate. Yes, lovely people, dehydrating takes that long, but we promise that the juice is worth the squeeze. All you have to do is put the broccoli in the dehydrator in the morning and they’ll be ready by dinnertime!

These dehydrated cheese broccoli bites make for a great, healthy snack. It’s so much better and more enjoyable to eat these as opposed to raw broccoli florets. The reason for that is due to the sauce, in which you toss the broccoli prior to dehydrating the florets. The sauce has a cheesy quality because of the nutritional yeast, but it also has salty and sweet notes from the coconut aminos. The hemp seeds provide protein and fiber, but you can opt to use cashews if you have them on hand. Alternatively, leave out the hemp seeds or cashews completely! What these ingredients do is help thicken the sauce, but the majority of the flavor comes from the other ingredients.

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Crackers only come in boxes right? Wrong. While most of you are familiar with boxed crackers, they don’t always have to come out of one. You can easily make, and even improve upon, the humble cracker in a much healthier way. These rosemary coastal crackers, for example, are the perfect blend of savory, sweet, and salty. Each bite is more enjoyable than the next and we can confidently say that there’s no way you can enjoy one at a time. If you limit yourself to a single cracker, we need to contact you about your self-control because we need lessons.

Some crackers require dips, spreads, or toppings to enhance the flavor. With these crackers, you don’t need any of those flavor enhancers. All of the flavor is directly in the cracker. The dried cranberries (free of preservatives and added sugars) complement the herbaceous rosemary and nutty almonds and walnuts. Just make sure to chop up the dried cranberries before adding them to the food processor with the other ingredients. The food processor does a great job, but don’t trust it to chop up the cranberries along with all of the other ingredients.

This recipe has something that you probably don’t see too often: almond pulp. What is this strange ingredient and is it raw vegan? Almond pulp is the byproduct of almond milk. Save the pulp that results after you pour the almond milk through a fine mesh strainer, nut milk bag, or cheesecloth. You don’t have to throw that away because it is valuable! Finally, this is a time-consuming recipe because it take about 16 hours to dehydrate. Make it at night and it’ll be ready in the morning!

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You can’t have popcorn while cleansing, but you can have some cheesy raw cauliflower popcorn! This dehydrated snack is cheesy, salty, and crunchy. Not only that, but it is a great nutritious alternative to corn, most of which is genetically modified. The cauliflower absorbs the seasonings and nutritional yeast, creating a savory snack that is easy to eat and healthy to snack on. No more feeling guilty about reaching into a bowl of popcorn with this snack!

You’ll notice that the cauliflower has an orange tint and that is because of the turmeric, which exhibits many health properties. Not only does it help boost immunity and metabolism, but it also works to lower inflammatory markers. But let’s talk about the star of the show: cauliflower. This cruciferous vegetable is relatively bland, but is low in carbs, gluten-free, and offers surprising health benefits. One study found that cauliflower works to reduce inflammation, which researchers attributed to the antioxidants that counter oxidative stress. When you have a build up of free radicals in the body, the damage cells and result in systemic inflammation, which increases your risk of premature aging and disease.

Because cauliflower is a cruciferous vegetable, it helps reduce the risk of two leading causes of death in the United States: heart disease and cancer. Cruciferous vegetables contain substances that protect bends and branches of blood vessels. Those are the areas most prone to inflammation! that means that cauliflower, and other cruciferous veggies, help protect your heart. That’s why studies confirm that a higher intake of cruciferous vegetables reduces the risk of hardening in the arteries.

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Get ready to start snacking in a healthy and delicious way! These raw vegan, dehydrated flax crackers are a different breed of cracker. They are great alternatives to unhealthy, processed snacks because they pack a nutritional and flavorful punch. In fact, they are incredibly rich in fiber and omega-3 fatty acids, which aid immune, heart, and brain function.

Flax seeds are naturally rich in lignans, which may reduce the risk of breast cancer in women and prostate cancer in men. Even though flax seeds boast impressive health benefits, it’s best to wade into their waters when enjoying them initially. The reason for this is because flax seeds may cause bloating if you enjoy too much straight out of the gate. Enjoy small amounts first so that your body can acclimate to thew new ingredient. While you can use whole flax seeds in this recipe, you can also use ground flaxseed for better nutrient digestion. This is really a personal preference and won’t alter the flavor of the crackers.

This recipe is very tasty and involves a lengthy ingredient list. Some of the standout ingredients include nutritional yeast, tomatoes, basil leaves, garlic cloves, lemon juice, and nori sheets. When you buy nori sheets, make sure that they are not roasted or salted in any way, otherwise they aren’t raw vegan. You actually blend every ingredient, except the nori sheets, to create a paste, which you then spread on the nori sheets. The nori imparts a wonderful umami flavor to the crackers, and also provides a sturdy base.

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Portobello mushrooms, also called portabella, offer a rich flavor profile and meaty texture. For this reason, people regularly use them as meat substitutes. They are less spongy than button mushrooms and easily take on a variety of flavors. You can grill, stuff, broil, bake, or saute portobellos, but this recipe showcases how delicious they can be after dehydrating them.

Portobellos are naturally rich in riboflavin (vitamin B2), which is essential for energy production. It assists the body with breaking down carbohydrates into sugar for fuel. Portobellos are also high in selenium, a mineral that helps support healthy immune function, fertility, and cognition. It also plays a key role in maintaining thyroid hormone metabolism and DNA synthesis, in addition to protecting the body from infection and oxidative stress.

The key to making this mushroom jerky is just to let it take the time it needs in the dehydrator. It will most likely take about 10-12 hours, which is why it can be convenient to dehydrate overnight. Before you place the thinly sliced portobello in the dehydrator, make sure that all of the slices are liberally coated in the marinade. There are many seasonings and flavors that give this mushroom jerky depth of flavor, making it a tasty snack for anyone on a raw vegan diet. Try it out and let us know how you like it in the comments below.

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Dehydrating fruits or vegetables is a great way to reduce food waste. It’s not difficult and it’s a much more affordable and healthy option than buying packaged, processed snacks. Additionally, most dehydrated produce items are rich in added sugars and preservatives, a primary of which is sulfur dioxide. This helps to keep the fruit or vegetable looking vibrantly colorful, or more akin to the color of the fresh variety.

A dehydrator can seem like a burden, but it’s very easy to use, especially now that they make user-friendly compact varieties. Some dehydrators are noisy, but many are fairly quiet and don’t emit a lot of heat on the exterior. It’s a great kitchen item if you regularly purchase dried fruit, which can cost upwards of $15 per bag. You can also make chips, fruit leather, and other raw vegan creations. For these apple chips, you only need a handful of ingredients. Although it’s better to use Fuji or Gala apples, you can use an apple variety that you prefer. Galas and Fujis simply pair great with the cinnamon flavor.

During the dehydration process, it may smell like you’re baking apple pie. That signature cinnamon aroma fill the kitchen, and you may want to dive in immediately, but wait until the apples crisp up. It may take all night for this to happen, as peak crispiness can take up to 12 hours to achieve. The good news is that you’ll have crunchy apple chips that are 100% raw vegan when you wake up. Let us know how you like them in the comments below.

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Sometimes you just need to get your crunch on while adhering to the raw vegan diet. Not crunching on salads, raw vegetable sticks, or apply slices; rather, crunching on chips. You may be thinking, “How am I going to get away with eating chips on the raw vegan diet?” Well, that’s where the dehydrator enters the equation. You see, you can thinly slice different vegetables like sweet potatoes, zucchini, tomatoes, or jicama and dehydrate them until they are crispy and flavorful.

It’s easy to experience a burnout on the raw vegan diet because people don’t always think outside the box. There are many possibilities, example A being these dehydrated jicama chips, that make your time on the diet much easier. When you have dehydrated chips like these jicama chips, you can make fresh salsas and guacamole and enjoy a wonderfully tasty snack. It’s also possible to dip these chips in a raw hummus recipe (yes, that’s possible too). Even though you can enjoy these types of dips with celery, carrot, or bell pepper sticks, they taste better with chips.

Jicama is the perfect produce item to transform into raw chips. All you have to do is peel it, thinly slice it, season the slices, and dehydrate them until crispy. It’s best to use a mandoline so that all of the jicama slices are even, but you can use a knife if you have excellent knife skills. The one thing to keep in mind about these chips is that they do take a long time to dehydrate. It’s best to do it overnight so that you aren’t waiting all day. We hope you love them!

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