It may come as a surprise to you, but this dressing does not contain tahini, despite the look and consistency. This creamy dressing is like an alternative to Caesar dressing, only it has a little more zest and spice. You can thank the fresh lemon juice, garlic, and mustard powder for that! The dressing is creamy because of the raw cashews, which also supply healthy fats, protein, and various vitamins and minerals. The protein, fiber, and healthy fats, specifically, help to keep you feeling full, which is integral while cleansing.

If you are like us, then you love eating salads, but too often do the dressings contain oils of some sort. We are not mad at olive oil or avocado oil, but it’s nice to take a break from traditional dressings now and again to diversify the flavor profile of your salads. The reason we chose raw cashews for this dressing is because cashews blend easily and create a creamier consistency than almonds or walnuts, for example. Because the dressing only calls for one-third cup of raw cashews, you don’t have to worry about consuming a ton of calories.

The great thing about this dressing, besides the zesty flavor, is its versatility. You can use it to dress your salads, enjoy it as a dip for raw veggies, or pour it over a Buddha bowl that contains quinoa, roasted veggies and more, provided you are not cleansing. No matter how you use it, one thing is for sure: this cashew dressing is rich in both nutrients and flavor. It elevates your salads and your health at the same time! We hope you love it as much as we do.

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Sometimes, you just need a recipe that comes together quickly. If you’re crunched for time or don’t want to put a lot of effort into a meal, you are going to love this recipe. Toss all of the ingredients together, pour the dressing over the slaw, toss to coat, and then serve. You’ll have a vibrant, herbaceous slaw that you can pair with almost any entree, but you can enjoy it on its own without hesitation. In fact, you may have to put your fork away to prevent yourself from finishing the entire bowl!

One of the best raw vegan hacks out there is to use pre-packaged salad mixes that you can buy in grocery stores. You have most likely seen broccoli slaw or cabbage slaw mixes. These are perfectly acceptable to enjoy during your raw vegan diet, but make sure that you do not use the nuts, dried fruit, or dressing that comes with it, provided those are included in the bag. Those items are not cleanse-approved. For convenience purposes, those bags are great options, and that is what we are using in this recipe today. Should you want to cut your own ingredients, you can use the following:

• 2 cups shredded green cabbage
• 1 cup shredded carrot
• 1 cup shredded broccoli stems

You can then add the freshly chopped cilantro to the mix. That’s it for the slaw, but what would a slaw be without a delectable, vibrant dressing. Unlike a traditional coleslaw recipe, this raw slaw does not have a dressing with a mayonnaise base. We decided to add tahini to the dressing to get a creamy consistency and subtle nutty flavor. Once you make the dressing, pour it over the slaw, toss to coat the ingredients, and serve immediately. We hope you love it!

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So…you’ve been on a quest to find new, interesting raw vegan recipes that keep your taste buds interested in raw foods during your cleansing journey. Well, did you ever think to make ceviche using mushrooms? Ceviche is a traditional South American dish typically made with two essential ingredients: fish and lime. Many people include different types of seafood, such as octopus and shrimp, in ceviche recipes, but one thing is for certain: the seafood never comes in contact with any heat source. The “cooking” of ceviche happens when the seafood marinates in the citrus juice.

Instead of using seafood, this recipe calls for nutrient-dense mushrooms, which take the place of seafood. Because mushrooms have a meaty texture and absorb the other flavors so beautifully, you will not miss the fish one bit. Mushrooms are very low in carbohydrates and calories, but supply a lot of valuable nutrients. They contain trace minerals, some B-vitamins, protein, fiber, and some vitamin D, the amount of which depends on how much sun the mushrooms absorbed while growing. Mushrooms also contain high levels of beta-glucans, which are compounds that keep immune cells alert, and ergothioneine, which helps lower total inflammation.

As for the other ingredients in this recipe, you have a little wiggle room. We decided to include tomatoes, red bell pepper, jalapeño, red onion, avocado, cilantro, and limes, of course. Should you want to change some of the ingredients out for other raw vegan produce items you prefer, feel free to do so. The important step is just to let everything marinate in the fridge for about 30-60 minutes before serving. We hope you love it!

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A big obstacle a lot of people face while cleansing is the food. We are all used to eating a certain way, but in the I Can house, you have to eat RAW VEGAN. AD shows Latoya and Clayton a raw vegan burrito and a sneak peek at what food will look like moving forward.

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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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Let us get one thing clear before we get into this recipe: there are no chickpeas in this hummus. We’ll go so far as to say that you won’t believe that it is made without chickpeas. Garbanzo beans, or chickpeas, can be very difficult to digest in their raw form, unless they are sprouted before you eat them. For this reason, we omitted them from this hummus and focused on using zucchini, raw sunflower seeds, lemon, and several other ingredients. It really does look and taste like hummus, though, especially after you garnish it with some optional herbs, spices, and a drizzle of olive oil.

Zucchini exhibits a diverse nutritional profile and is particularly rich in antioxidants, more specifically carotenoids. Zucchini offers lutein, zeaxanthin, and beta-carotene, all of which may benefit your eyes, skin, and heart. These carotenoids may even offer some protection against certain types of cancer, such as prostate cancer. According to research, the skin of zucchini contains the highest levels of antioxidants, with yellow squash offering slightly higher levels than green varieties.

Because zucchini contains both soluble and insoluble fiber, it may promote healthy digestion in several ways. Soluble fiber feeds the healthy bacteria that live in the gut, which helps them produce short-chain fatty acids that nourish gut cells. Short-chain fatty acids may also lower inflammatory markers and reduce symptoms of certain gut disorders. Insoluble fiber adds bulk to stool and helps food move through the digestive tract. If all of that is not reason enough to eat this zucchini hummus, we don’t know what is! It is purely delicious and a great raw dip to have in your cleansing recipe arsenal.

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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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We’re making sushi today, people, but we’re going the raw vegan route so that all of our cleansers can enjoy. Take a break from salads and smoothies for a meal and make these raw vegan avocado nori rolls instead. Not only are they incredibly filling, but they are also very easy to make. The “rice” is made with cauliflower and parsnip, a vegetable duo that gives just the right amount of moisture for sushi rice. On its own, parsnip can be quite dry, which is why we added cauliflower cashews, tahini, sea salt, and olive oil.

The “rice” is the most laborious part of this entire recipe, only because it requires you to blend ingredients in a food processor. Because it is “rice,” you want to have some texture. That means do not blitz the rice ingredients until you achieve a smooth paste. You want it to be slightly gritty, as that will give the rolls more body. Blending the ingredients until creamy will create a nice dip, but that is not suitable for sushi rolls.

As for the filling, we kept it very simple, including avocado, cucumber, and some watercress. If you do not have watercress, cannot find it, or do not like the taste, simply add another leafy green of your choosing. Butter lettuce, romaine lettuce, arugula, or spinach are great substitutes for watercress. Let your taste buds guide you and you will make great nori rolls! Just make sure to buy the nori sheets that are not roasted to make this recipe raw vegan.

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Let’s talk about soup, ba-bay. Let’s talk about how delicious it-can-be. Soup is essentially comfort in a bowl, and the ingredients you include can either enhance comfort or make it slightly refreshing, for example, if you make a chilled gazpacho. Although zucchini is a type of summer squash, it is typically available year round. The great thing about zucchini is that it is low in calories and rich in nutrients, so you get a lot of bang for your bite!

Zucchini is naturally rich in vitamin A, manganese, potassium, folate, copper, magnesium, vitamin C, phosphorus, fiber, thiamine, and vitamin B6. It may also provide small amounts of several B vitamins, calcium, zinc, and iron. Interestingly enough, raw zucchini provides a similar nutritional profile as cooked zucchini, only with less vitamin A and more vitamin C. But zucchini is not the only standout ingredient in this soup. The following ingredients are equally as important:

• Fresh basil: This is an absolute must! Not only is basil aromatic and robust in flavor, but it also helps color this soup a beautiful green hue. You should not substitute it with dried basil!
• Onion and garlic: First of all, you should always add onion and garlic to most meals. They enhance the flavor of the soup, adding a sweet and savory essence to the soup. It’s possible for people to be allergic, so we understand if you cannot eat them, but we do not recommend omitting either of these ingredients, as they provide flavor and valuable phytonutrients.
• Lemon juice: Fresh is best, people! Adding the juice of half a lemon not only brings necessary acid to this soup, but also makes it a bit brighter and more refreshing. Just make sure to add it at the end of the cooking process to prevent it from cooking out.
• Broth: You cannot have this soup without broth, but make sure to get either low-sodium or unsalted vegetable broth. Regular vegetable broth can contain a lot of sodium per serving, so make sure you read the labels!

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Leave the tortillas in the fridge for this recipe because you will not be needing them. You know what? You don’t need to defrost chicken, pork, or beef, either. These raw vegan tacos pack a flavorful punch that will blow your taste buds away. In fact, they won’t know what hit them! You get a variety of textures and flavor combinations that leave you wanting more after every bite. You won’t want to put the taco down once you start eating it.

Now, the “meat” in this recipe is made from sunflower seeds, sun-dried tomatoes (not in oil), and a long list of seasonings. Trust us when we tell you that these are not lacking in seasoning. Just keep in mind that you have to do a little prep in advance. Soak the sunflower seeds for a couple hours in order to soften them. This step helps them blend a little easier in the food processor, but you don’t want to blend them so much so that they become a paste. Pulse the sun-dried tomatoes and sunflower seeds with the seasonings until you get a crumbly mixture that is similar to ground meat.

One of the best parts of eating tacos is enhancing them with various toppings. Perhaps you go simple with some diced onion and cilantro and a squeeze of lime. Maybe you want to take it up a notch and make guacamole and pico de gallo. Perhaps you want to peruse our recipe section to find a raw vegan cheese sauce that you can drizzle over the tacos. Let your palate guide you and top these raw tacos with whatever you desire, so long as they are raw vegan.

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