This is a very versatile cheeze. I use it as a taco filling in romaine leaves with avo or guac, salsa and red onion. It’s much lighter than a nut cheese. It’s flavor is reminiscent of that gooey yellow pourable cheese sludge that people put on nachos. You could thin it out if you needed a pourable cheese.

the italian classic,gone raw

Amazing, low-fat and raw! Adjust quantities to suit your personal taste. I’ve added in 1/4 of a cup of red onion before, with great results.

There’s a lot of possibilities from Poemomm’s wonderful Real Cream Cheese recipe! This spinach dip tastes authentic to me at least! However, 8/1/1-ers beware, high fat!

This creamy, tangy dressing is perfect on a bed of greens and marries especially well with figs. With a few small tweaks, it also makes a great cucumber dip and a delicious sauce to accompany your raw falafel!

Just like from the bottle in the Asian shop! OK maybe better.

Spicy, Salty, Sweet…this can be used in salad as a dressing, on rawsta pasta as a spicy creamy sauce, on tomatoes just for fun, with cucumbers cuz they’re so cool or as dip with dino kale

**Yummy addition: raw tahini. a tbls or two,especially if you want to use it as dip or dressing.

5 minutes prep / 6-12 hours soaking. Made this when I was going thru a c-RAZY nori roll phase earlier in the year :)

I know that guacamole has been done, but i have done basically everything you can with a avocado, and this is my and my girlfriend’s personal favorite.

As with all recipes, adjust salt to taste, but push the acidity, the lime juice is necessary with so many flavors involved.

This is my favorite to bring to a non-raw party with fresh veggies and raw crackers. The BEST part is the left-overs can be thinned with water to make a great salad dressing or add a little to top a raw burger.

Quick (10 minutes), delicious snack. Works well as a party dip – many non-vegan friends and family love this dip! Serve with raw crackers, zucchini slices, celery or carrot sticks. Makes a great party tray along with olives, avocado slices and raw crackers.

if i was a capitalist – this recipe would be “for sale” only! i tried many raw hummus recipes that looked a little like hummus, tasted nothing like it, and didn’t taste good either! that raw beany flavor was simply too much! now, after many years of tweaking and improvements.. i give you: REAL HUMMUS. i am in palestine, one of the hummus havens of the world.. and people who are hummus addicts, taste this hummus and say it is simply the best hummus they ever tasted. so beware!

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

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.

This is a yummy Pesto Seed Cheese that can be eaten by itself, with sliced vegies, raw chips or crakers or used as a cheese for lasagna or pizza. Hope you like it!

What a flavor! Unique Greek/Middle-Eastern Sauce. I love it over big chunks of sweet ripe pears or avocados & broccoli or either with chopped green onions on top. Great dip also!

I was trying to make sunflower pate, but that didn’t quite work out … so hummus it is! And I love the pic, you can see my 2 year old’s little fingers in there trying to snatch a carrot. :)

Someone else deserves the credit for this recipe, but I can’t remember where I jotted it down from. All I know is that it is a really tasty and decadent recipe to whip up when you are craving something sweet. At some point, I plan to try experimenting with this for a raw version of cookie dough ice cream – yum!

PLEASE NOTE: I included this recipe in the Kids category, but children under 1 year should not be served honey. Also, some children can have adverse reactions to sesame and cacao, so please use caution.

This is just a gorgeous recipe, one of my favourites!

This has an exciting color and a fresh flavor!

This is a quick and versatile cheese recipe. It can be used as a sauce on raw pasta or pizza, or to spread on crackers, or as a dip for corn chips. Thanks to Tommie for sharing this recipe!

A true cheesy delight. Remniscent of traditional pesto :)

Since I steer clear of salt and a lot of spices I decided to make my own personal guacamole. The first time I took a taste I thought it was was nothing special, but after I left it in the fridge for a while, it tasted so much better. I ate mine with cuke chips! Yeah I know that there are two other recipes here for guac, but trust me once you add the mango, there is def a difference. You can also try other tropical fruits like pineapple, papaya, young coconut. As always be creative, and enjoy! :)

This is a phenomenal dip or sauce. I made a new batch every other day all summer long as long as I had access to fresh basil. The first time I did I I added some raw milk cheddar to the mix also, which was different but still good.

Try as a dip for veggies, a thick salad dressing, or a sauce. Great with mushrooms or almost any variety.

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.

You can use over your salads or raw pasta,rolls and roll-ups or even as a dip for the veggi sticks,if you sprinkle it with fresh mint it gets a real thai-like flavor.

I just made this by accident. I just started using a cheese cloth to strain my nut milk’s and wow!!!! I have bee missing out on all the recipe’s that could be made from the seed remains.

I’ve eaten alot of hummus in my life and this taste’s like hummus!! But, without, the heaviness from the garbanzo beans.

I love being raw!!!!!

I made this playing around with my brownie recipe, but this turned out really great with strawberries and banana slices dipped into it. I won’t lie, I didn’t take exact measurements, so these are rough estimates. Don’t be afraid to play!

This is strongly based on my addiction to Ani Phyo’s and Kandances zucchini hummus! Last week when I ran out of zucchini, I subbed in nearly a whole clamshell of spinach and I love it even more!I cannot stop dipping all my home grown cherry tomatoes in it. It’s VERY green. Jalapeno is optional, but my garden is exploding with them right now and I like that people can’t quite figure out that little kick. Enjoy!!!! It also makes a phenominal spread for a tomato/avo sandwich!

A zesty remoulade sauce to go with my veggie nuggets (see my profile for that recipe). I bet they would go great with the onion ring recipe in the recipe archive too!

(I also like to eat this on “crazy bread” with sliced zucchini)

all veggie!

This dip is very addictive and great with pears or apples.

Hot, Hot, Hot! A bit of New Mexico to you. Enjoy but BEWARE!

I was trying to create a kind of ricotta caneloni using zucchini. I wanted a raw ricotta-like filling. I know a recipe using tofu, but tofu is cooked. So I thought about cawliflower and spitskool. Spitskool is the Dutch name of a kind of white cabbage. This one is not round, but kind of pear form like. I have no idea what is the English name of this cabbage. You can use any white cabbage type for this recipe.

I didin’t see any other recipes for tofu spread and it used ot be one of my favourite dips!I ended up just throwing this together when i noticed i had some lefteover soaked almonds in the fridge and I swear it tasted and looked exactly like tofu spread. I didin’t write down the measurements so this is all guess work. This is my first recipe post so let me know what you think.

This is strongly based on my addiction to Ani Phyo’s and Kandances zucchini hummus! Last week when I ran out of zucchini, I subbed in nearly a whole clamshell of spinach and I love it even more!I cannot stop dipping all my home grown cherry tomatoes in it. It’s VERY green. Jalapeno is optional, but my garden is exploding with them right now and I like that people can’t quite figure out that little kick. Enjoy!!!! It also makes a phenominal spread for a tomato/avo sandwich!

Perfect as a dip for fruit or crackers, or on top of raw breakfast cereal!

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!

i don’t remember where i got this recipe for dukkah, but i love it. feel free to spice it up more – i usually do. i toss it on my salads, or mix it in with a veggie medley. sometimes i’ll mix it with a little cold press olive oil and dip raw veggies in it.

Nut pate that is extremely versatile and easy to make. Make it taste like it’s from any culture…Italian, Hispanic, Oriental…

My favourite thing to eat at the moment is mush…. I’ve only been raw for a month now and I just got a processor last week, so I’ve really been abusing my processing power… so hears one of my creations

Thick, rich and creamy this dipping sauce was made to compliment winter nori roll but it goes well with crudités, use as a condiment or spread. It can double as a pesto too!

Absolutely delicious! I tossed this together on a creative whim as a take-to-school lunch for my companion, who is a middle school music teacher. I included a bag of celery sticks in case he felt like eating it as a dip.

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 a lovely creamy, tangy nut-free mayonnaise. I don’t like the taste of nut mayonnaises and after some research and practising, came up with this very simple mayonnaise using avocado. It has the same consistency and a nice tangy taste. It really hits the spot for me with the creaminess and likeness to mayonnaise. Other cold pressed oils can be used and other ingredients added. Experiment! Let me know what you come up with =)

I was going through my frig checking the freshness of my vegetable, I not the one to waste food. So I took the items that would soon expire and created this dip and it end up tasting great.

Simple, tasty guac recipe. I usually have it with carrot chips. This makes for a surprisingly filling lunch.

Simple, tasty guac recipe. I usually have it with carrot chips. This makes for a surprisingly filling lunch.

This recipe originally called for tequila to be mixed with the lime-juice, but it is just as good without. It’s a good dish to serve at a party, and kids seem to like it too.

For the chili powder, I left the amount blank, because it really depends on the type you are using and your personal “spicy” preference. I use chipotle chili powder (not technically raw), and usually put around 1/2 tsp.

My daughter would not stop eating this. I had to take it away to save some for later. It would be nice with a bit of Tahini(seseme seed paste) too.

My first attempt making a soup. Simple ingredients. Easy to make. It was yummy enough that my non raw daughter actually asked to try some & liked it! :) I will warn you though, while the amount of garlic I added made it taste scrumpshdeeleeumpshious … my honey was not impressed with my breath. Might not want to eat right before kissing your sweetie. {LOL}

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.

delicious herb spread, great for bell peppers and raw crackers!

This is a simple recipe once you have the sour cream made but I figured out some measurements and made it for potlucks and it went over very well.I served it with raw potatoe chips and raw doritos and it was a hit.

I’ve been trying to get more cilantro in my life, so today I started to make guacamole with what ingredients I had lying around, and this is what happened. I was pleasantly surprised.

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.

This recipe can be easily modified to suite your personal taste.I never make it the same way twice.

this stuff is an AMAZING spread. because of the fennel and tomato it is reminiscent of tomato-fennel sausages, but the consistency is that of a light guacamole.

This beautiful dressing will make you crave salad. Even my kids ask for it! All credit goes to Wendy Rudell and her book Raw Transformation. I always use fresh basil and cut the garlic in half to taste. When out of honey we have used agave nectar or a single date and it’s just as delicious.

This beautiful dressing will make you crave salad. Even my kids ask for it! All credit goes to Wendy Rudell and her book Raw Transformation. I always use fresh basil and cut the garlic in half to taste. When out of honey we have used agave nectar or a single date and it’s just as delicious.

The perfect party dip! Also great replacement for nut cheese!

This was originally supposed to be Alissa Cohen’s lemon pudding, but I wasn’t big on the citrus thing, so I adapted it into this much more delicious pudding or fruit dip!

I only had a blender so I added a lot more water than is actually necessary. You may want to cut back on the garlic too if you’re not a huge garlic fan. The tahini really makes it creamy and a bit of the olive oil. Try varying it up with sesame oil perhaps.

A spicy, fresh raw salsa.

This recipe was inspired by kandace’s hummus, also posted at goneraw. The parsley adds a lot of flavor.

A true southern treat. Thick, Sweet and Tangy BBQ Sauce. Combine with my “Grilled Steak” recipe for a authentic BBQ Beef experience that will fool a truck driver from Georgia. Great on top of NutLoaf also.

Light and moist pate with “the whole garden” flavor, great for dipping, spreading, rolling up and eating by the spoonful

This has a rather warm feeling for a raw food!

Any good southerner knows that eating greens and peas on new years day brings luck and wealth…traditionally a hearty soup stewed all day with a large ham bone, this pure southern comfort is served with chow chow( spicey/sweet corn relish) green onions and corn bread. I fixed both versions(hubby got the “healthy” non ham bone variety soup) the raw version while untraditional I hope will net the same results for our new year!

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 a heavenly dip. It has a lovely sweet/savoury/spice combination and satisfies the need for hummus if you are trying to eat completely raw. Tastes amazing with carrot sticks and fresh ripe tomato. It is quite rich and satisfies rather quickly..

Simple chutney for crackers or whatever.

Ok so this isn’t EXACTLY a recipe but it’s a super nutritious and filling breakfast that I’ve been enjoying lately. Not only does it squash my sweet tooth (I hear that’s going around ya know..) but it leaves me with alot of energy to keep up with my 4 month old.

still working on my fav. persian recipes to turn them raw and vegan, but this one turned out better than expected! usually the eggplant is roasted until the insides are gooey, but i found soaking the eggplant in a mixture of salt, lemon juice and olive oil and massageing gently for a minute or two actually softens it enough to blend to a very similar consistency! it is a pretty shade of green, unlike the cooked version….

Guacamole with cucumber instead of tomato.

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.

This is a quick & delicious salad dressing/dip with a great blend of tastes. It’s responsible for converting me & at least one other person to raw foods! If you make a big batch, it can dry out in the fridge after a few days so you may have to add more water to obtain the desired consistency.

This raw sour cream goes so well with lots of dishes. I love to eat it with Taco wraps and tomato soup. Enjoy!

Yesterday began my desperate search for the perfect Raw caramel dip. It belongs to Heidi at Raw Food, Right Now. Next came the brownie recipe from Jennifer Combleet on this site. You can imagine what happened next…This is a kid tested and kid thumbs up recipe!

Yesterday began my desperate search for the perfect Raw caramel dip. It belongs to Heidi at Raw Food, Right Now. Next came the brownie recipe from Jennifer Combleet on this site. You can imagine what happened next…This is a kid tested and kid thumbs up recipe!

This dressing is inspired on the “Real French Dressing”,page 124, of The American Vegetarian Cookbook by Marilyn Diamond. My version of this dressing is Creamy using Cashew Whipped Cream (Cashew-naise) – see my recipe on this website, some additional condiments and herbs. Until today, I only knew the orange coulor version of the French Dressing. I was surprised to learn that the original French dressing is yellow.

Very delicious thousand island dressing without dairy mayo! Perfect for a raw veggi salad. My husband found it also perfect for steamed potatoes (for those that do eat some steamed food). It uses cashed whipped cream (see my other recipe) instead of mayonnaise.

This quick salsa can be mixed and served with romaine leaves or as a soup. Thanks to Tommie for sharing this recipe!

Whipped cashew cream. It will thicken considerable in the fridge. Use it as whipped cream in fruit plates and raw cakes/pies. It can be used as a thick sweet mayoneise in saldas or as substitute for mayoneise in salad dressing recipes. I make my thousand island raw dressing using 1/3 cup of this cashew-neise.

This recipe is adapted from “Raw Energy” by Leslie and Susannah Kenton. It is so good .

I love orange French Dressing. This is my version of the orange French dressing we eat at home.

My new version of a great staple seed-cheese you can enjoy as a dip, in a collard-wrap, as part of a raw pizza, as a spread on crackers, or even rolled into little balls and dehydrated as snacks (my favorite!) Any which way, it’s a great way to get more probiotics into your diet without having to glug down plain rejuvelac on a daily basis à la Wigmore, and now it’s just a little bit tastier.

This is great as a dip for veggies, you favorite crackers, or spread on your favorite raw sandwich or wrap! I got the recipe from a lady my mom knows online who eats only mostly raw, so she uses it on her regular sandwiches, too.

This is a twist on the original guac :)

Low salt recipe that is great for wraps or even just as dip. I made this for all the people who can eat nuts and who are trying to lower or eliminate their salt intake. From experience, I think salt is addictive and can damage the ones internal organs if used in excess. So why not eliminate that risk and end the addiction :)

I made this yesterday and only a small portion is left :-). It’s very tasty and quick to make.

Amazingly simple and delicious. Great as is, or as a fat-free salad dressing, dip, or as a topping for my Gingerbread Cookies—see elsewhere on my profile.

Rich and creamy! It wonderful choice, if time to time you are still having cravings for Parmesan or Gruyere cheese.

using the leftovers from natalia’s rose’s “green lemonade” (raw food detox diet book) to make a yummy low-oil dressing.