A very fresh, very delicious version of salsa with corn. Put on top raw burgers, salads, tacos, or make some corn chips to scoop it up (I will be posting a corn-chip recipe soon)!

Persimmons are in season where I live. And i’m always trying to figure out ways to use this delicious fruits. I found it makes dressings creamy. So I decided I wanted a creamy mustard for my raw sandwiches. And I was very pleased with the results. You may add more mustard powder for a more spicer dijon tastiness.

Based on the “Cashew Mayonaise” recipe from this site; I just adapted it for my taste. Many thanks to Goddess Leonie for the original!

make your own by mimicking nature! no more little expensive jars from raw capitalists… transported from far far away.. i mean olives are staple food around here.. you can’t buy a little jar – olives are bulk only! so here’s how to make your own sun dried salt-free most delicious richly flavored pure olives…

This is a quick and tasty guacamole – you can make it in 15 minutes, and your friends won’t even know it’s raw.

This is not my recipe. It is from The Complete Book of Raw Foods book. I made these because I could not find any other recipe for raw croutons anywhere. These turned out quite nice. I halfed my recipe because I wanted to see if I liked them first. The recipe makes up to 9 dehydrator tray of croutons. Halfing it made about 4. Also, I didn’t use any leek because I didn’t have any and the recipe still turned out great. Oh, also I used the almonds instead of the sunflower seeds. Now, you don’t have to miss having croutons on your salads!

Adapted from “Rejuvenate Your Life” by Serene Allison. I found it on Raw Food Talk. I find this sauce is creamiest when I use soaked cashews. It can be used for pizza, on top of warmed broccoli, in lasagna, etc.

PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.

Our favorite salsa. It keeps well in the fridge, so I usually make a double or triple batch to keep everyone happy for a week at a time.

This is also really tasty if you add half a cup of this salsa to half an avocado and mash it all together. Serve with crackers/chips or veggie sticks.

PLEASE NOTE: I included this recipe in the Kids category, but it is not appropriate for children under one year.

“we” hold the record for the biggest tabbouleh (تبولة) ever right here in palestine! and look how green it is! not all traditional civilized foods are from hell… and you know what? this recipe is not only traditionally high in raw ingredients, it is also very green, and… it is eaten with whole fresh romaine leaves!

(click on image to enlarge)

This is actually a salad dressing, but I love it as a sauce or a sandwich spread. I make it all the time to put on top of falafels.

It is taken from Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD.

My girlfriend swears that her fiance asked her to marry him because of this sauce. Maybe you will have similar results, maybe not, but I guarantee that you will find this sauce unbelievably tasty!

We use it for everything – as a dip, a dressing, a pasta sauce, etc. But our favorite way to use it is as a sauce for salad rolls – use a lettuce wrapper, and load up the ripe avocado, sliced red peppers, julienned carrots, sundried tomatoes, red onion, sprouts, etc., then slather on a generous portion of this sauce, roll it all up and serve.

This sauce keeps well for about a week, so you can easily double or triple the recipe if you find you like it.

This is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”. I serve it over julienned veggies – carrots, parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks. It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.

From almondessence.com

For vegans and vegetarians who miss dairy products, seed cheese delivers! It’s made from sprouted sunflower seeds and almond milk, water, or kefir. This recipe won’t taste good unless the sunflower seeds have been sprouted! Soaking the seeds removes the strong “raw” taste and makes them sweet. The lemon and vinegar add delicious tang. This versatile recipe is adapted from the Casa De Luz Community Cookbook: Sauces, Dressings, Condiments, and Spreads, (www.CasadeLuz.org) given here with their blessing, and has become a staple in our diets. There are 35 grams of protein in one cup of sunflower seeds! The look and texture of sprouted seed cheese is like ricotta or cottage cheese. We use sunflower seed cheese in any recipe that normally would call for sour cream, cheese, or yoghurt. It has found its way to roasted veggies, salads, soups, crackers, fruits, green chilies, and much more. Sprouted seed cheese is an enzyme-rich food that will last 2 – 3 days, covered, in the refrigerator. Sometimes the cheese becomes a bit grey from oxidation, but this doesn’t seem to affect the taste. The lemon juice usually keeps the cheese white and bright. Leaving the skins on the sunflower seeds makes the seed cheese greyer. Taking them off makes the cheese whiter and smoother.

this is one of those “i can’t believe it’s raw” dishes. my entire family loves this. you have to make A LOT more than this if you want it to last as it reduces to not very much… plus, it’s delicious.

the recipe is adapted from my favorite cookbook, “verdura.” the book itself is neither raw nor vegan, but many of the recipes happen to be both (or easily modified)! there is an entire section on raw pasta sauces.

This chutney is great over greens or in this case cauliflower couscous. It is the perfect sweet, sour, spicy condiment. And it’s easy to make!

A simple, mild guacamole. The recipe is based on one found in an old Better Homes and Gardens Mexican cookbook from the 70’s. I updated a bit with a few healthier ingredients, but the taste is quite similar.

Not completely raw, but a good source of B vitamins.

Adding more cashews makes it more solid & creamier, adding more yeast flakes makes it drier & more ‘cheesy’. If you want to use soaked cashews, it’d be best to dehydrate them before using in this recipe.

this is better than parmesan cheese

This easy ketchup recipe is great on raw burgers. Based on a recipe by Matt Amsden.

Decadent – a little of this sour creme goes a long way!

Olives are disgusting straight off the tree. Commercially they are cured using lye, eg. caustic soda, which neutralizes the bitter taste. After which they are pasteurized. I prefer to do it with water and keep them raw.

This is a great dip. I find that I change my measurements everytime I make it. It’s best to use your intuition. Make it for how you feel in the moment!

Enjoy!

After a lot of experimenting, this is what I have found works the best for me. If you have a better way, PLEASE let me know.

I listed the ingredients to make a small batch of nut butter, but you can certainly double or triple the recipe if you wish. However, I would recommend sticking to just one cup of nuts in the blender at a time to avoid overheating. If you are planning to make this recipe often, you can soak and dehydrate all the nuts at once, and just keep the extras in a sealed container until you need them.

I find that I prefer the texture of the nut butter with the coconut oil added, but the recipe still works without it.

PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nut butter to your child.

A quick and simple creamy mayo. This versatile mayo great in sandwiches as well as an ingredient in Broccoli Cauliflower Slaw. Thanks to Tommie for sharing the recipe!

I make this all the time and many people have commented on how much it tastes very similar to dairy sour cream. It is easy to make too. You can use it for your mexican dishes or just as a dip for your raw corn chips.

I also use it to make dips that would call for a sour cream (like french onion or dilly) and I also use it in soups to make them nice and creamy and thick. Also adds a tangy-ness to the soup because of the sour flavor.

I have also added to dehydrated crackers before and it gave a nice tangy taste to them.

A yummy “cream cheese” icing, from Chad Sarno.

Goes well with the Carrot Cake recipe I have posted here.

This is an incredible ketchup or BQ sauce, or a sauce for wraps or raw sushi rolls…I make it ALL the time and just love it! Definitely one of my favourites! Non-raw people just love this too…it’s really amazing because the texture gets just like ketchup if you make it thicker, and thinner, it’s a wonderful dressing! I love versitality.

oooh.. look at’em stretch!

Found on Raw Sacramento Food Recipes website.

“I use it as a base for many Italian dishes, such as raw lasagna or raw-violis An easy lunch idea is to place 2T. or more of nut cheese on a sheet of nori, chop up some scallion, cucumber and tomato, and roll up. Cut into rolls. Yum!”

this topping adheres to whatever you sprinkle it over. it’s creamy and slightly salty. i got this idea from one of the many books i peruse at barnes and noble, so i can’t remember who to credit.

kind of reminds me of parmesean cheese!

I came up with this because my husband is allergic to the MSG in store bought ranch dressing. Before going raw, I used it like the Hidden Valley dry mix in dips and dressings for him.