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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This is a very simple dip that packs a big flavorful punch. Your taste buds won’t know what they hit them, even after you’ve taken 10 to 12 bites. There is just one thing that you have to remember to do for this recipe: make sure that you use the sun-dried tomatoes that are not in oil. These are also known as dry-packed tomatoes, which have a similar texture to dried fruit and come in sealed packages. Traditional oil-packed tomatoes are dried in the same way, only they are submerged in oil and flavorings after being dried.

What Is In This Dip?

To make a quick clarification, there are no olives in this dip, despite what you see in the picture. Additionally, you cannot enjoy this dip with bread if you are cleansing. Now, if you are not cleansing and want to enjoy this dip with a fresh piece of naan or pita bread, knock yourself out! As far as the dip goes, it is made from the following ingredients:

• Raw cashews: These are great in dips because they are very creamy when blended. They are rich in iron, healthy fats, fiber, magnesium, zinc, and other nutrients.
• Sun-dried tomatoes: Remember, only purchase the dry-packed sun-dried tomatoes for this recipe. They pack a ton of concentrated tomato flavor, making them great for dips, sauces, and spreads.
• Garlic: If you are making a savory dish, it would be a shame to omit garlic. It’s great in both raw and cooked preparations, and works impressively well with the flavors in this spread. Garlic offers manganese, selenium, vitamin C, vitamin B6, fiber, and antioxidants like alicin.
• Lemon: Yet another favorite ingredient of ours, the mighty lemon provides a lovely acidic flavor to this dip. It is also rich in vitamin C and other antioxidants, which help fight free radicals and enhance immune function.

In addition to these ingredients, sea salt, paprika, and olive oil help make this dip come to life. Don’t forget that you can add a little water at a time if you need a little assistance blending.

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Are ready for a salsa that is so good that it’ll carry you all the way from spring through summer? Well, get your palate ready because you just clicked on that recipe! So zingy, zangy, zesty, and incredibly refreshing, this kiwi salsa will jazz up any night of the week. Say goodbye to any sluggishness that stems from colder weather when you enjoy this salsa bite after bite. It’s like sunshine for your taste buds!

You might be thinking, “How can I enjoy this salsa without chips if I am cleansing?” That’s a valid question, considering that you cannot have packaged chips during the cleansing process. You can, however, make your own dehydrated chips from root vegetables, such as sweet potatoes, zucchini, parsnip, and more. Use those vegetable chips as your dipping vessels to enjoy this addicting salsa. Alternatively, you can spoon this salsa into small lettuce cups and enjoy it that way.

For this salsa, choose kiwis that are ripe, or else your salsa will have a sour flavor profile. If green kiwis are too tart for your palate, consider using golden kiwis, as they have a sweeter flavor. Unlike other salsas that you are familiar with, this one contains ginger, which pairs beautifully with kiwi. Instead of using red onion, we opted for shallots because they exhibit a sweet mildness that doesn’t overpower the other ingredients. The savoriness of cilantro plays well off the slightly tart kiwi and, well, you can’t have a salsa without fresh lime juice. That’s the ingredient that ties everything together!

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Here we go again with the creativity! This isn’t a plane Jane pesto, people. We have to change it up and keep you on your toes so that your taste buds remain interested in raw vegan foods. Varying your ingredients and straying from the well-traveled path is a great way to enjoy new flavors and reap the benefits of different plant compounds. Because we live in a society that regularly wastes edible parts of fruits and vegetables, we wanted to provide a unique way to use celery leaves, which most people discard without hesitation.

Next time you have a bunch of celery with beautiful leaves, turn those leaves into a pesto. While you can incorporate them into salads, it is much easier and quicker to transform them into a pesto sauce. From a nutritional standpoint, celery leaves are rich in the following vitamins and minerals:

• Vitamin A
• Vitamin C
• Vitamin K
• Calcium
• Magnesium
• Potassium
• Fiber
• Beta-carotene

Celery leaves may help enhance immune function due to the presence of vitamins A and C. Both of these vitamins work to protect the body against infections, while simultaneously enhancing skin health. The calcium and magnesium in celery leaves are essential for maintaining strong bones and reducing the risk of osteoporosis. Because celery leaves contain antioxidants and chlorophyll, they aids the body’s natural detoxification processes. In fact, they may aid the body with toxin elimination.

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Homemade nut butter is just the way to go, folks. You only need two ingredients and a food processor to make a smooth and creamy nut butter that is free of preservatives and other unnecessary ingredients. Unlike store bought brands, this macadamia nut butter is free of palm oil, lectins, peanuts, and added sugars. That means that this nut butter is raw vegan, Whole30-approved, Paleo, grain-free, gluten-free, keto, and sugar-free. The subtle hint of sea salt perfectly complements the robust macadamia nuts.

Is homemade macadamia nut butter better than store bought varieties? While both are great options, making your own allows you to control the ingredients and blend until you reach your desired consistency. Perhaps you enjoy a nut butter that is just between chunky and smooth. Maybe you like nut butter to be velvety smooth, and you can have control over that when you make your own. Plus, homemade macadamia nut butter is nearly identical in price as the store bought version. Depending on which stores you have access to, you may or may not always see macadamia nut butter available. If you find raw macadamia nuts, though, you can transform them into a luxurious butter.

You will need a food processor for this recipe because a blender just won’t cut it. To achieve a smooth nut butter, you will probably have to blend for three to five minutes, stopping to scrape down the sides periodically. Just keep blending, scraping down the sides, and blending again until you achieve a smooth consistency. Once you are satisfied, spoon the butter into a container, seal the lid, and refrigerate. Use when ready.

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You can have your raw vegan cake and it too! And with raw vegan frosting, no less! If you have perused our dessert section, you know that we have several raw vegan carrot cake recipes. We have bars, bites, balls, and a full cake in there, and this maple cashew cream frosting would be the perfect complement to any of those recipes. It is similar in flavor to a classic cream cheese frosting, which pairs beautifully with carrot and red velvet cake.

Cashew cream is a versatile item to have in your kitchen because you can make it sweet or savory. Use it in everything from spreads and dips to sauces, frosting, and more. If you need a dairy-free or vegan option, cashew cream is great to have on hand. Honestly, you can slather this spread on anything and everything, depending on how you flavor it. Make it with savory flavors to use as a dip for raw vegetable sticks. Make it sweet, just like this maple-inspired recipe, to put on energy balls, toast, or raw vegan desserts.

Although we have this recipe pretty dialed in, you may want to tinker with it to achieve the flavor you are content with. You can adjust the amount of maple syrup, vanilla extract, and homemade almond milk to your liking. You want it to be thick, but smooth and easily spreadable. Just remember to soak the cashews in water for three to four hours to help soften them. That will make the blending process so much easier. Just don’t forget to discard the soaking liquid!

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Who loves pesto but either has a nut allergy or cannot properly digest different nuts, such as cashews, pine nuts, or almonds? Almost all pesto recipes call for nuts, so we decided to create a unique raw vegan pesto recipe that uses sunflower seeds. They have a mild, nutty flavor and add a smooth and creamy texture to this pesto. We also added two tablespoons of hemp seeds for an added boost of healthy fats and proteins.

Although you can use a blender, it is better to use a food processor when making this pesto. It also works best to process all of the ingredients, except for the basil, until smooth and then add the basil at the very end. That will help keep basil from bruising as much. You can also drizzle in a little more olive oil while blending if the pesto is too thick for your liking. Just keep in mind that this pesto, unlike store bought pestos, will only stay fresh in the fridge for a few days. That means that you will want to eat it soon after making it. You can also freeze it, so consider making a double or triple batch so that you can enjoy some later.

For easy storage, put the pesto in silicone ice trays, freeze, and then pop out the pesto cubes to put in a freezer-safe plastic bag. You can defrost the ice cubes 24 hours before you want to enjoy it. The sunflower seed pesto works great as a dip for raw vegetables, or you can use it with raw zucchini noodles to make a filling raw entree.

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Get ready to dive right into this delightful watermelon salsa with avocado. Although it isn’t a dessert, it’s quite the refreshing summer treat that is not only visibly stunning, but also bursting with tons of flavor and nutrition. The small cubes of vibrant green avocados offer a stark contrast with the ruby red, juicy chunks of watermelon. Toss those beautiful ingredients together with zesty lime juice, freshly chopped cilantro, diced jalapeño, diced red onion, and a pinch of sea salt, and you have a delightful summer salsa. It’s the perfect balance of sweet, savory, spicy, and tangy!

1. Hydration: Watermelon is composed of over 90% water, which makes it an incredibly refreshing and hydrating fruit. That’s why it is perfect for hot summer days!
2. Heart health: Both avocado and watermelon are great sources of potassium, which can help regulate blood pressure. Watermelon also contains citrulline, a plant compound that may improve blood flow.
3. Weight management: This salsa is low in calories yet high in fiber because of the watermelon avocado combo. That means that it can fill you up without weighing you down. Now, if you eat the whole bowl, you’ll rack up some calories, but keep your portions in check and it makes for an ideal snack or dip.
4. Nutrient-rich: The mixture of vitamins, minerals, antioxidants from each ingredient makes this salsa a nutritional powerhouse. From vitamin C to potassium, you’re giving your body a delicious boost!

This watermelon salsa is so versatile and ideal for raw vegans, vegetarians, and carnivores alike. You can scoop it up with chips (not while cleansing), use it as a topping for a Buddha bowl or wild caught fish, or simply enjoy it straight out of the bowl as a refreshing snack. Whip up this salsa for your next gathering and watch everyone fall in love with it.

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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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We are very excited to share this homemade bitchin’ sauce, which looks like hummus but is made from almonds. Bitchin’ Sauce is a brand that is readily available in many supermarkets, and you can typically find various flavors. This homemade version doesn’t contain any preservatives or excess sodium and it is 100% raw vegan. That makes this dip great for anyone following our cleansing programs. It goes great with almost any raw vegetable, but we prefer it with celery, carrots, mini sweet bell peppers, broccoli, snap peas, or cauliflower.

Because this bitchin’ sauce uses almonds as the base, it has a thicker consistency, but isn’t quite as thick as hummus. Not only that, this sauce is oil-free, which helps to cut down on the calories. Almonds, just like other nuts, are calorically-dense, so keep that in mind when enjoying this dip. Trust us when we tell you that you will want to eat the entire batch. Although it contains ingredients that benefit your overall health, eating too much of it will not do you any favors. Don’t do it! Your waistline will regret it!

Once you make this recipe and get comfortable with the ingredients, you can start to flavor it differently. Play around with the seasonings to start developing different bitchin’ dip flavors. Perhaps you add some sun-dried tomatoes and basil, or garlic, herbs, and lemon. The possibilities are endless, but keep in mind that the more fresh ingredients you add to the dip, the shorter it will keep fresh in the fridge, even in an airtight container.

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