Raw vegan cheese recipes typically cashews or almonds, but not this one. This raw substitute for parmesan cheese is made with raw sunflower seeds, nutritional yeast and sea salt. Nutritional yeast is a constant in most vegan or raw vegan cheese recipes because it provides that classic cheesy flavor. As a product, nutritional yeast comes in the form of flakes, granules, or a powder. Most nutritional yeast that you find in grocery stores is fortified with high levels of many vitamins, including vitamin B6, riboflavin, thiamin, folate, and vitamin B12. So not only does it impart a cheesy flavor, but it also supplies you with valuable nutrients that can be difficult to obtain on a raw vegan diet.

To be fair, this raw vegan parmesan recipe does not taste like regular parmesan cheese. It does enhance the flavors of dishes that would normally benefit from parmesan cheese, though. Consider adding it on raw zucchini noodle recipes, in homemade raw pesto recipes, or even as a salad topper. How you use this parmesan is entirely up to you, but it is highly versatile and easy to make in a food processor or high-speed blender. Just make sure that you do not over-blend the sunflower seeds until they become a puree. You want this parmesan cheese to have some texture.

A few tips for blending: have your food processor or blender on pulse setting. Pulse for a few seconds at a time or else you will end up with some savory sunflower seed butter if you don’t. To prevent this, stop blending and give it a mix as soon as you see the mixture start to clump. Once it reaches a nice finely ground consistency, you are finished and can pour it into a jar for storage.

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Are you looking to bring more life and flavor to your dishes? Perhaps you have been searching for a great sauce for zucchini noodles, or just a tasty dip for vegetables. Whatever your culinary goals, this raw vegan hemp seed pesto is the dish that you’re after. It’s been in your dreams and you didn’t even realize it until you clicked on this recipe. It is robust in flavor and is dairy-free, nut-free, and gluten-free. It has that signature basil flavor, while the nutritional yeast offers that signature cheesy elements, in addition to necessary vitamin B12.

Because this pesto stores for four to five days in the fridge, you can add it to several different meals. All you need is a blender or food processor and the ingredients. Blend until you reach your desired consistency, adjusting seasonings to taste. Allow yourself to be generous with the sea salt and pepper (especially the pepper). If you prefer a runnier pesto, add a little more olive oil or water and blend until it meets your liking.

• As always with raw vegan recipes, there are many antioxidants, vitamins, minerals, and other nutrients that the body can easily absorb. For reference:
• Hemp seeds are great sources of omega-3 fatty acids, plant-based protein, vitamin E, zinc, calcium, magnesium, potassium, and iron.
• Nutritional yeast is a great source of B-vitamins, including niacin, B6, thiamine, riboflavin, and B12, in addition to manganese, zinc, and selenium.
• Basil exhibits impressive antioxidant activity and is a great source of calcium, potassium, iron, magnesium, and vitamins A, C, K, and B6.

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This is a simple yet vibrant, tangy salad dressing made from simple, wholesome ingredients that come together to make one flavorful creation. Smooth and rich olive oil forms the base, while freshly squeezed lemon juice brightens the dressing with a clean, citrusy lift. A touch of apple cider vinegar, will do, as too much can overpower the other ingredients. It also adds extra acidity, ensuring the dressing stays lively and balanced.

In order to create savory depth without tamari or soy sauce, we included coconut aminos in this dressing, as it is not only raw vegan, but also gluten-free and gently sweet. The mild, umami-rich flavor pairs beautifully with nutritional yeast, which contributes an almost cheesy, nutty note to the dressing. Nutritional yeast is especially beneficial for vegans because it contains fortified B vitamins (most notably B12), which can be harder to obtain if you follow a plant-based diet. Its flavor and nutritional profile make it a valuable ingredient for vegan dishes. Mustard powder helps add another dimension of flavor to the dressing, bringing everything together with a subtle tang.

If you are familiar with our recipes, especially our salad dressing recipes, you know that we cannot omit garlic or garlic powder. It adds aromatic warmth, while the kiss of agave nectar provides just enough sweetness to round out the sharper flavors. What you are left with is a versatile, well-balanced dressing that enhances leafy greens, roasted vegetables, grain bowls, or even works as a quick marinade. Whisk all of the ingredients together in a matter of minutes and you will have a truly special creation!

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This vibrant vegan pesto made with broccoli stems offers a refreshing twist on an old classic sauce (pesto) while reducing kitchen waste. We say this because people typically discard broccoli stems and only focus on using the florets. The stems offer valuable nutrients and taste incredible, whether you blend them into a pesto, shred them for slaws, or cook them in stir-fries. This recipes calls for blending broccoli stems with basil, garlic, lemon, pine nuts, nutritional yeast, and a handful of seasonings to create a naturally creamy pesto that balances earthiness with subtle sweetness. This smooth, green pesto adheres beautifully to zoodles, spreads easily on sandwiches, or works as a tasty dip for fresh vegetables.

Using broccoli stems in pesto also invites a pleasant yet mild flavor that doesn’t overpower the aromatic basil. They have a firm yet tender texture once you peel them, and they give the sauce body without the need for cheese. That makes this recipe an easy vegan, and even raw vegan, staple for future cooking. Due to the relatively light flavor of the stems, they pair especially well with citrusy ingredients, allowing the fresh lemon juice to brighten the pesto without creating a bitter flavor.

Broccoli stems themselves are generally under-appreciated in most kitchens. They are rich in fiber, which supports digestion and helps you feel fuller for longer, and they also contain many of the same nutrients found in the florets, such as vitamin C, vitamin K, and potassium. Because people typically discard the stems, using them helps reduce food waste while simultaneously stretching your grocery budget. Maybe now that you have this recipe, you can figure out more ways to incorporate them into other recipes you make in the future.

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This is a wonderful, vibrant, and flavorful way to enjoy raw zucchini noodles. It combines the creaminess of avocado pesto with the textural crunch of zucchinie noodles. Is it a meal? Yes, but it is also as nourishing as it is delicious. Spice up your dinner routine and get away from salads by making this incredibly easy raw vegan entree. As you’ll see when you make it, the ingredients and steps are quite simple. You don’t need to overcomplicate recipes; rather, you just need quality ingredients.

The raw vegan world celebrates zucchini noodles and the majesty of the spiralizer. They are quite versatile and give you the feeling of indulging in spaghetti, only you don’t feel that common feeling of bloating and digestive discomfort that can result after eating a giant bowl of pasta. A bowl of zoodles covered in a creamy pesto is also a great introductory meal into the raw vegan world. The fresh basil and garlicky undertones come together beautiful in the beautiful pesto. Now, the pesto calls for raw walnuts, but if you enjoy the classic flavor of pine nuts in pesto, you can obtain raw pine nuts. Just keep in mind that pine nuts can be quite expensive, while raw walnuts are a much more affordable option.

The vibrant green pesto is a glorious celebration of fresh ingredients. Make sure to add nutritional yeast to achieve that signature cheesy flavor you know and expect from pesto. Fancy a bit of spice to your pesto? Feel free to add red pepper flakes! Love this recipe? Let us know in the comments or tag us on social media when you make the recipe.

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Is this dandelion pesto nature’s green powerhouse in sauce form? We’ll leave that for you to decide. What we can tell you is that this highly addictive sauces is crafted from dandelion greens, which bring a wild, bitter-green twist to a classic sauce. Forget the basil and cheese, because they aren’t needed here. It still contains pine nuts, lemon juice, olive oil, and other seasonings, but the dandelions require other ingredients to tame the subtle bitterness.

Often dismissed as pesky weeds, dandelions are rich in antioxidants, including vitamins A, C, and K, and other minerals like calcium and iron. That makes this pesto a superfood sauce in disguise! Blended with heart-healthy olive oil, crunchy pine nuts, garlic, lemon juice, turmeric, nutritional yeast, and sea salt, this pesto strikes a great balance between bold, rustic flavors and bright citrusy tones. It’s a great sauce, whether you decide to pour it over zucchini noodles, use it as a dip, or pile it onto a tray of roasted veggies. It truly awakens the palate!

Best of all, it does not contain preservatives, dairy, and artificial additives, which are common ingredients in most store bought pesto sauces. This sauce is pure plant-powered goodness straight from the garden to your plate. Now, that does not mean you have to go foraging for dandelions, but they are a common weed that people discard. Just forage for flavor! Play it safe and buy dandelion greens from the grocery store, a move that will also ensure you have enough greens free of pests for the pesto.

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This raw vegan ricotta is a cashew lover’s dream. Made with rich and creamy cashews, this vegan cheese makes for the perfect spread or topping for a raw zoodle entree. Have a cashew allergy or just dislike them? You can replace them with raw almonds, but make sure to use slivered almonds, as whole almonds don’t yield as creamy a consistency. Cashews are commonly used to make vegan and raw vegan cheeses, which is why we decided to use them. Just make sure to soak them for an hour or two prior to blending. That will soften them and allow for easier blending.

For this recipe, we highly recommend using a food processor, as a blender may not be able to do the job effectively. Because this is ricotta cheese, you want the blended mixture to retain some texture. For this reason, keep an eye on the ingredients during while you blend them. If you end up with a super creamy spread, don’t think that you have wasted ingredients. You can still enjoy the spread, which will be more of a creamy sauce. Ricotta cheese tends to have some curds, giving it a lumpy texture. To get a similar texture with cashews, blend for 30 seconds at a time. Scrape down the sides of the processor each time and repeat until you achieve a texture that appeases you.

Finally, if you feel the need to add a little pizzazz to this cashew ricotta, you can do so with the following measurements:

• Fresh chopped herbs: Add 1/3 cup of cilantro, dill, or basil
• Pepper: Add one teaspoon of crushed red pepper flakes for spice
• Fresh chopped garlic: Add one or two cloves of minced garlic

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Are you ready to dance? A better question is: Are your taste buds ready for a flavor party? This raw vegan kale pesto with pumpkin seeds is a blissful bowl of green goodness! This delightful twist on a classic pesto is not only a beautiful sight to behold, but also a powerhouse of flavor and nutrients that goes great on zoodles or as a dip for raw veggie sticks. You may find that you prefer this pesto to an unhealthy, processed jarred pesto sauce! And that jarred sauce belongs in one place: the garbage!

Kale is a super green that offers an earthy, robust flavor and an assortment of nutrients, including vitamins A, C, & K, an abundance of fiber, magnesium, iron, and calcium. It harmonizes with the creamy nuttiness of raw pumpkin seeds, or pepitas. Pumpkin seeds contain heart-healthy fats, protein, and good amount of magnesium. Those little green seeds add great texture to this pesto, in addition to helping you feel full and happy.

One of the traditional ingredients in pesto is parmesan cheese, which you cannot enjoy on a raw vegan diet. That’s why you use nutritional yeast to help achieve that signature cheesy flavor from classic pesto recipes. Nutritional yeast, in addition to offering a cheesy flavor, is packed with necessary vitamins and minerals, including vitamin B12, which can be difficult to get on a vegan or raw vegan diet.

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Sometimes, you make a salad dressing that is so good that it causes you to eat more salad. It doesn’t have to be a dressing filled with cheese, ketchup, or some other unhealthy product in order to taste great. This dressing, for example, only contains 5 ingredients and you can put it on just about anything. Dress your salads, pour it over Buddha bowls, drizzle it on potatoes, or pour it over anything else you can think of. Okay, maybe don’t pour it over cereal or ice cream, but it works with so many other recipes.

Nutritional yeast is valuable currency for vegans and raw vegans alike. It is a deactivated yeast that works as a cheese substitute in vegan and raw vegan recipes. Not only does it impart a cheesy flavor to your food, but it is also a great source of nutrients, especially vitamin B12, which can be tricky for vegans to get without supplementation. Nutritional yeast also contains protein, fiber, and essential vitamins and minerals.

The dressing is very simple to make and you can tinker with the measurements over time. Perhaps you decide to add a little bit of this or that to enhance this already delicious dressing. Great additions include ginger, green onion, cilantro, raw sesame seeds, grade A maple syrup, and red pepper flakes. What goes great with such a creation? More like what doesn’t go great with this creation?!

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Believe it or not, not all pesto is green. The classic green pesto that you know and love is from Genoa, Italy, and it typically consists of basil, pine nuts, olive oil, salt, pepper, and parmesan cheese. If you peruse our recipe section, you will find many pesto variations, many of which are raw vegan. Your love for pesto doesn’t have to stop at the color green, though. There are many kinds of pesto sauces from various regions throughout Italy. This recipe is inspired by the traditional Sicilian pesto.

What makes a Sicilian pesto different from the classic green pesto is that it uses almonds instead of pine nuts. It also uses fresh tomatoes, which prominently grow in the south of Italy and Sicily. Traditionally, Sicilians use the small Pachino tomato, but this recipe calls for grape or cherry tomatoes. Adding tomatoes to the sauce brightens the flavor and gives the sauce a lighter consistency.

This is a great condiment and sauce to have on hand, especially now that the weather is warming up. You can use it as a dip or pour it over your zucchini noodles to enjoy a light raw vegan entree. If you aren’t cleansing, feel free to spread this pesto on a crostini, or serve it alongside roasted or grilled vegetables. It also makes for an excellent cheese board condiment. Try it out and let us know if you like Sicilian pesto more than a classic Genovese pesto!

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