Not a green smoothie person? Give this one a chance and we promise you’ll change your mind. The frozen banana and pineapple make it so naturally sweet and creamy that you barely even taste the spinach — but your body feels every single bit of it. This one is a game changer!

Ingredients:

• 1 frozen banana
• 1 bunch of fresh spinach
• ¾ cup almond milk
• ¼ of a fresh pineapple, cubed

Instructions:

1. Add almond milk to your blender first — this helps everything blend more smoothly!
2. Add spinach, frozen banana, and pineapple
3. Blend until completely smooth and creamy
4. Pour into a glass and enjoy!

Pro tip: Freeze your banana the night before for the thickest, creamiest texture — and peel it before freezing to make your morning so much easier!

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You know those Green Goddess dressings you see at the store with the long ingredient list full of things you can’t even pronounce? Yeah, we fixed that. This raw vegan cashew dressing with fresh herbs is everything you love about that creamy, herbaceous flavor — but made with real whole-food ingredients, zero preservatives, zero added oils, and ready in just 10 minutes. Your salads are about to get a serious upgrade!

Ingredients:

• 1 cup raw cashews
• ½ cup water
• 2 tbsp freshly squeezed lemon juice
• ¼ cup fresh basil
• ¼ cup fresh chives
• 1 tbsp grade A maple syrup
• ¼ tsp sea salt
• Pinch of black pepper

Instructions:

1. Add all ingredients to a blender and blend until completely smooth
2. Taste and adjust seasonings as needed — a little more lemon for brightness, a pinch more salt to bring it all together
3. Pour into a glass jar and store in the fridge
4. Drizzle over your favorite salad and enjoy!

Pro tip: This dressing keeps in the fridge for up to 3 days — make a batch at the start of the week and your salads are sorted!

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Okay but who said you can’t have a tuna salad on a raw vegan diet? This one uses raw sunflower seeds and dulse to create the most incredibly satisfying ‘tuna’ — and spooning it into creamy avocado halves takes it completely over the top. Ready in just 15 minutes!

For the Raw ‘Tuna’:

• 2 cups raw sunflower seeds (soaked in water for 1 hour then drained)
• 1 tbsp dulse
• 1 garlic clove
• 1 tsp raw apple cider vinegar
• 1 tsp fresh lemon juice
• 1 tsp dried thyme
• ½ tsp sea salt

For the Avocado Halves:

• 3 avocados, halved and pitted
• ½ cup tomatoes, diced
• ½ cup cucumber, diced
• Fresh chopped parsley (optional garnish)

Instructions:

1. Add sunflower seeds and all remaining tuna ingredients to a high-speed blender or food processor and blend until you get a smooth paste. Add a little extra virgin olive oil if needed to help it blend
2. Take 1 cup of the tuna and mix it in a bowl with the diced tomatoes and cucumbers
3. Place avocado halves on a plate and spoon 1-2 tbsp of the tuna mixture into the center of each half
4. Garnish with fresh parsley and enjoy!

Pro tip: Any leftover tuna keeps in an airtight container in the fridge for up to 3 days — perfect for meal prepping!

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No buns, no problem! This recipe uses avocado halves as the buns, so get ready for a healthy dose of omega-3s, potassium, and magnesium. One of the key steps is marinating the carrots, which go inside the “burger.” Allow at least 30 extra minutes to marinate to let the carrots absorb those flavors.

For the Marinated Carrots

1 carrot, shaved into thin strips on a mandoline
1 tbsp. coconut aminos
1 tsp. olive oil
pinch of sea salt & pepper
dash of cayenne pepper (optional)

For the Burger

1 avocado
1 lettuce leaf
1 thick tomato slice
sesame seeds to top (optional)

Instructions:

For the Marinated Carrots

1. After shaving the carrots into thin strips using a mandoline, add them to a bowl.
2. Pour the coconut aminos, olive oil, sea salt, pepper, and cayenne over the carrots and mix up. Cover the bowl with plastic wrap and place it in the fridge for 30 minutes.

For the Burger

1. While the carrots are marinating, prepare all the ingredients for your burger.
2. Cut the avocado in half and remove the pit. Carefully remove the peel either by peeling it or spooning each half out very gently. The goal is to keep each half intact.
3. Place one half of the avocado, cut-side up, on the plate and place the lettuce leaf and tomato slice on the avocado.
4. Remove the bowl of carrots from the fridge and arrange them on top of the tomato slice.
5. Close the burger with the other avocado half and top with sesame seeds. Now, dig in!

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Salad doesn’t have to be boring — and this tangy Thai cucumber noodle salad is living proof. Crisp spiralized cucumbers, juicy Roma tomatoes, fresh cilantro, and a punchy lime dressing with just the right amount of heat from the jalapeño — every bite is bright, refreshing, and so satisfying. This is the kind of salad that actually has you excited to eat clean.

Salad Ingredients:

• 2 cucumbers, spiralized
• 2 Roma tomatoes, cubed
• ¼ cup cilantro, chopped
• 1 tbsp jalapeño, finely minced
• ½ cup red onion, thinly sliced
• 1 tbsp raw cashews, chopped (optional topping)

Dressing Ingredients:

• Juice of 1 lime
• 1 tbsp raw apple cider vinegar
• 1 tsp raw agave nectar
• ½ tsp sea salt

Instructions:

1. Spiralize cucumbers and pat dry on a paper towel-lined baking sheet to remove excess moisture
2. Add cucumber noodles and all salad ingredients to a large bowl and toss gently
3. Whisk dressing ingredients in a small bowl until combined — or pop everything in a jar and shake!
4. Pour dressing over the salad and toss to coat every noodle
5. Finish with a sprinkle of chopped raw cashews for extra crunch and dig in!

Quick tip: Adjust the jalapeño to your spice level — a little goes a long way but more is always welcome!

15 minutes, zero cooking, maximum flavor.

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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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