Ceviche – but make it raw vegan. These trumpet royale mushrooms marinated overnight in fresh citrus juice develop the most incredible meaty texture that honestly rivals the real thing. This one is a total showstopper and so easy to throw together!

Ingredients:

• 8 oz trumpet royale mushrooms, chopped
• ½ cup freshly squeezed lime juice
• ½ cup freshly squeezed lemon juice
• 2 tbsp cilantro, chopped
• ½ cup tomato, diced
• 1 tbsp jalapeño pepper, diced
• ⅓ cup red onion, diced
• 1 tsp sea salt
• ¼ tsp black pepper
• 1 avocado, peeled, pitted & cubed

Instructions:

1. Add chopped mushrooms, lime juice, and lemon juice to a large airtight container and mix well. Cover and refrigerate overnight — don’t skip this step!
2. Remove from fridge and pour out about half of the juice
3. Add all remaining ingredients and mix well to combine
4. Let the ceviche sit for 20 minutes so the flavors can intensify
5. Plate and enjoy on its own or alongside a small salad!

Pro tip: Use a small mold to plate the ceviche for a restaurant-worthy presentation!

No fish, no problem. Head to the link in bio to check out our full raw vegan recipe page for more dishes like this one!

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Pesto night just got a raw vegan upgrade and honestly? We are not going back. This walnut parsley pesto is herbaceous, rich, and incredibly easy to throw together – and using walnuts instead of pine nuts makes it way more budget-friendly without sacrificing any of that creamy, nutty flavor. Ready in just 20 minutes!

Ingredients:

• 4 medium zucchini, spiralized
• 2 cups Italian flat leaf parsley
• ⅓ cup raw walnuts
• ¼ cup freshly squeezed lemon juice
• 3 tbsp nutritional yeast
• 2 cloves garlic, minced
• ½ tsp sea salt
• ¼ cup olive oil

Instructions:

1. Spiralize your zucchini and add to a large bowl — set aside while you make the pesto
2. Add parsley, walnuts, lemon juice, nutritional yeast, garlic, sea salt, and olive oil to a food processor
3. Blend until thoroughly combined — a little chunky is totally fine and actually adds great texture!
4. Pour the pesto over the zucchini noodles and toss until well coated
5. Divide into four bowls, garnish with extra parsley, and enjoy!

No cooking, no dairy, no problem.

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Okay hear us out – mango and carrot together in a smoothie is one of those combinations that just works. This one is vibrant, naturally sweet, and packed with vitamins A & C to keep your immune system happy. Ready in just 5 minutes!

Ingredients:

• 1 cup mango, cubed and frozen overnight
• ½ cup carrots, thinly sliced
• 1 tsp freshly grated ginger
• ½ cup water

Instructions:

1. Add all ingredients to a blender
2. Blend until completely smooth
3. If too thick, add a little more water and blend again until you reach your desired consistency
4. Pour into a large cup and enjoy!

Pro tip: Freeze your mango the night before for the thickest, creamiest texture!

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You know when you need something cold, refreshing, and just a little fancy to get you through the day? This raw vegan mint lemonade is exactly that — bright, zippy, naturally sweetened, and ready in just 5 minutes. Your new go-to summer drink!

Ingredients:

• ½ cup fresh squeezed lemon juice
• ¼ cup fresh mint 4 cups ice
• ¾ cup cold water
• ¼ cup raw agave nectar

Instructions:

1. Add lemon juice, fresh mint, cold water, and raw agave nectar to a blender
2. Blend until the mint is fully incorporated and the mixture is smooth
3. Fill your glass with ice and pour the lemonade over it
4. Garnish with a fresh sprig of mint and a lemon slice and enjoy!

Pro tip: Taste and adjust the agave to your preferred sweetness level before pouring!

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Cleansing is more than capsules – it’s a lifestyle reset! To get real results during your cleanse, you have to go raw: fresh fruits, veggies, raw nuts & seeds. Combine that with your capsules and the magic happens. Worried about messing it up? We made it foolproof head to our website’s recipe section and look for the “Full Body Cleanse Approved” mark. Thousands of delicious recipes, zero guesswork.

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You know that feeling when you just need something sweet, satisfying, and actually good for you? We’ve got THREE raw vegan bite recipes in this video that are perfect for snacking, meal prepping, or satisfying that sweet tooth without the guilt. No baking, no processed sugar — just whole-food goodness in every bite!

1. Raw Vegan Brownie Bites (makes 12)

Ingredients:

¾ cup raw cashews
¾ cup raw walnuts
2 tbsp unsweetened shredded coconut
¼ tsp sea salt
⅓ cup raw cacao powder
12 Medjool dates, pitted and roughly chopped
2 tsp raw cacao powder for dusting (optional)

Instructions:

Blend cashews, walnuts, and shredded coconut in a food processor until you get a fine meal
Add cacao powder and dates and blend until a homogenous mixture forms — stop to scrape down the sides as needed
If too dry, add a teaspoon of coconut oil or maple syrup to help it blend
Roll into tablespoon-sized balls and place on a parchment-lined baking sheet
Dust with cacao powder if desired, then freeze for 2 hours to set
Store in an airtight container in the fridge for up to 3 weeks!

2. Blueberry Lemon Energy Balls (makes 12)

Ingredients:

½ cup blueberries
1 cup Medjool dates, pitted and chopped
¼ cup raw cashews
1 tbsp lemon zest
1 tbsp freshly squeezed lemon juice
1 cup desiccated coconut

Instructions:

Add all ingredients to a food processor and blend until a dough-like consistency forms
If too moist, add a little more coconut and blend again
Transfer to a bowl and refrigerate for 1 hour — this makes rolling so much easier!
Wet your hands and roll into about 12 tablespoon-sized balls
Store in the fridge for up to a week or in the freezer for up to 2 months

3. Cashew Cherry Bites (makes 4 servings)

Ingredients:

1 cup raw cashews, soaked in water for 2 hours and drained
1 cup Medjool dates, pitted and roughly chopped
¾ cup dried cherries (no added sugars or preservatives)
Pinch of sea salt
Fresh grated coconut for rolling (optional)

Instructions:

Add all ingredients to a food processor and blend until a clumpy mixture forms
Using your hands or a tablespoon, form bite-sized balls and place on a parchment-lined dish
Cover and refrigerate until firm
Roll in fresh grated coconut for an extra special touch!

Three recipes, zero baking, all the good stuff.

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Not a beet person? This smoothie is about to change your mind. The pineapple, oranges, and ginger mellow out that earthy beet flavor while the avocado makes it unbelievably creamy. The color alone is absolutely stunning – and your body is going to feel amazing after this one.

Ingredients:

• 2 oranges, peeled and segmented
• 1 beet, peeled and cubed
• ½ avocado, pitted and peeled
• 1½-inch piece of ginger, peeled
• 2 cups pineapple, cubed and frozen overnight
• 1 cup water

Instructions:

1. Add all ingredients to a high-speed blender
2. Blend until completely smooth — beets can be mealy so don’t rush this step! Blend for a full minute if needed
3. Add more water if you’d like a thinner consistency
4. Pour into two cups and serve immediately

Pro tip: Peel and cube your beets carefully’ they stain everything! Consider using disposable gloves to protect your hands and clothes.

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Sometimes the simplest recipes are the most satisfying ones. This tomato, cucumber & avocado salad is fresh, light, and ready in just 10 minutes – and that lemony dill dressing ties everything together beautifully!

Salad Ingredients:

• 1 pint cherry tomatoes, halved
• 2 cups cucumbers, thinly sliced
• ½ small red onion, thinly sliced
• 1 avocado, peeled, pitted & cubed

Dressing Ingredients:

• 2 tbsp extra virgin olive oil
• 2 tbsp raw apple cider vinegar
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• Pinch of sea salt & pepper

Instructions:

1. Combine all salad ingredients in a large bowl and set aside
2. In a small bowl, whisk all dressing ingredients together until combined
3. Drizzle your desired amount of dressing over the salad and toss to coat
4. Garnish with extra fresh dill and enjoy!

Pro tip: If you can get your hands on fresh heirloom cherry tomatoes, use those – they take this salad to a whole new level!

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Taco Tuesday just got a raw vegan glow-up and honestly? We’re never going back.These 15-minute raw vegan tacos are smoky, hearty, and packed with flavor – and that walnut taco ‘meat’ is going to blow your mind!

Walnut Taco Meat:

• ⅓ cup sun-dried tomatoes (packaged dry, NOT in oil)
• 1½ cups raw walnuts
• 2 cloves garlic, minced
• ¼ tsp sea salt
• ½ tbsp paprika
• ½ tbsp ground cumin
• ½ tbsp chili powder
• ¼ cup filtered water

Taco Ingredients:

• 8-10 romaine lettuce leaves (your tortilla!)
• 1 roma tomato, diced
• 1 avocado, peeled, pitted & thinly sliced
• ¼ cup cilantro, chopped
• Lime wedges for serving

Instructions:

1. Add all walnut meat ingredients to a food processor and pulse until you get a ground beef-like texture — chunky, not mushy!
2. Stop and scrape down the sides as needed. Be careful not to over-pulse
3. Lay out your romaine leaves and spoon the taco meat into the center of each one
4. Top with diced tomatoes, avocado slices, and cilantro
5. Squeeze fresh lime over everything and dig in!

No meat, no tortillas, no problem. Just clean, whole-food goodness in every bite.

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You know how a really good caesar salad just hits differently? This raw vegan version brings all the creamy, crunchy, garlicky goodness you love; and that cashew dressing is honestly the star of the whole show. Ready in just 15 minutes!

Salad Ingredients:

• 1 head romaine lettuce, chopped
• 1 avocado, peeled, pitted & cubed
• 1½ cups cherry tomatoes, halved

Cashew Caesar Dressing:

• ½ cup raw cashews
• ¼ cup raw pumpkin seeds
• 2 tbsp freshly squeezed lemon juice
• ¼ cup filtered water
• 1 clove garlic, minced
• 1 tbsp nutritional yeast
• ½ tsp coconut aminos
• ½ tsp raw apple cider vinegar
• 2 tbsp olive oil
• Pinch of white pepper
• ¼ tsp sea salt

Instructions:

1. Blend all dressing ingredients until smooth
2. Add romaine, avocado, and cherry tomatoes to a large bowl and toss gently
3. Drizzle dressing over the salad, toss to coat, and serve!

No dairy, no anchovy, no guilt – just pure plant-based deliciousness.

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