Spread Recipes
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.
Based on the “Cashew Mayonaise” recipe from this site; I just adapted it for my taste. Many thanks to Goddess Leonie for the original!
I was experimenting with spreads for crackers and breads for an open house in a few weeks, nonraw hubby said and I quote” i could eat that on crackers!” high praise..;) very addictive, i ate way to much for dinner on my onion bread!!!
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.
My mom says it makes her want to say “Hooray for Superman!” Because my mom said, “Hooray for Superman!” that’s what we called it. Dr. Cousens Phase 1
This was posted on vegsorce.com by silverfire. I have added the vanilla and cinnamon to it.
For those looking to substitute the use of agave and/or maple syrup. I was not aware of how much we are effecting the bat population by our use of agave, until recently. It is the main food source for nectar bats. Victoria J. has posted a thread about Agave Nectar and Bat Populations.
A winner: a creamy, tangy morish, paste redolent with fresh basil, that can be tweaked to taste and has a variety of applications. Serve with crudite, on crackers, as topping and more…
middle eastern nutty spread
I cant remember where I found this recipe but it’s really a great snack to serve up super quick on anything crisp,I am very fond of it on celery
Nut free chocolate spread, just like nutella
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!
You can use this mix as a pate, spread, rissoles, burgers or a wrap filling.
This is a delicious Fat-Free alternative to Guac. I could eat my own weight in guacamole if left to my own devices and this is a lighter alternative.
The taste is similar to a hummus; though my Honey didn’t appreciate my garlic breath. Oh well … it was yummy! :)
This garlicy pate is excellent on its own. A slightly modified version of this pate is also an ingredient in a raw lasagne recipe. Remember to allow for the sunflower soaking and sprouting time!
Recipe by Nomi Shannon at the Raw Gormet.
Perfect as a dip for fruit or crackers, or on top of raw breakfast cereal!
Delicious whipped buttery spread. It even melts! Goes good on “better than sliced bread” (pictured here).
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.
Craving Saver! The fenugreek seeds give it the amazingly real pimento cheese texture. Eat on celery or a raw cracker or bread. My boyfriend couldn’t tell this wasn’t real cheese. He had it on sourdough. This isn’t a very good pic but he has lost about 20 lbs and you can see it in his face here..=)
A raw version of Nutella, a delicious European chocolate-hazelnut spread.
Nutella®, in its original form, was first created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, cocoa was in short supply because of rationing due to World War II, so chocolate was very limited. So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply.
Very yummy spread on a banana!
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.
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.
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.
Just about everything in hummus sets off a bad gallbladder, but with the magic of sprouting, you can turn those wonderful and evil beans into something that you can enjoy and won’t hurt you. You can also sub in walnuts and avocado for the seasame seeds if you can’t handle them in even small quantities—I find actual tahini is just too much sesame oil.
Goes good with greens and as a spread. Try it with celery in place of the peanut butter that you can’t eat anymore.
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.
Light and moist pate with “the whole garden” flavor, great for dipping, spreading, rolling up and eating by the spoonful
A yummy “cream cheese” icing, from Chad Sarno.
Goes well with the Carrot Cake recipe I have posted here.
this was a total accident. it tasted EXACTLY like cream cheese to me. only, i HATE dairy, so there wasn’t exactly a party in my mouth. i figured someone who was missing it would be appreciative though. ;)
Usually I spread this on homemade flax crackers, romaine leaves or on an Ezekiel 4:9 sprouted grain tortilla and top with sweet onion, sultana raisins, julienned sweet bell pepper, a thinly sliced mound of Napa cabbage and grated carrot. Yum! Enjoy!
I saw the recipe for Pop Tarts that called for raw jam. I had never thought of making raw jam before, so I started playing. Yummy!
I came up with this to spread on Matt Amsden’s Onion Bread from the Rawvolution cookbook. It’s rich and earthy, so great for the winter months.
This saves me from my cream cheese cravings.
Make your own personal “cream cheese” blend by simple adding or substituting fruit, cinnamon, herbs…have fun & play with it.
I finally figured out the secret to making nut butters. You have to add a nut oil, which will make it like real nut butter. The problem with coconut oil is that it hardens too eaily, so if you blend coconut oil with it the coconut oil will harden, creating a crumbly nut “dough”. Not what you want.
Use the same nut oil as nuts you are using. For example, if you are making almond butter, you would use almond oil, and if you’re making Brazil nut butter, you would use Brazil nut oil, macadamia oil for mac butter, etc. Just be sure to use raw nut oil. If your grocery store doesn’t have the raw kind, you’ll probably have to order it.
I adjust the basic tofu pate recipe to whatever happens to be seasonal or in my fridge. Adjust any of the quantities as you see fit, as the trick is to just make it to taste. Great w/ any type of cracker or bread-like unit.
This is a great recipe for those of you who exercise, live in cold climate, or just have a fast metabolism. Full protein spectrum, not to mention delicious.
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!”
It is the week of the Festival of Unleavened bread, so I’m eating matzah this week. I really wanted a good tasting spread to eat on it and this is what I came up with! I think it is really good and hope you enjoy it!
I am so excited to have figured out how to make coconut butter at home! And for practically nothing! No more 8 dollar jars of Artisana for me!
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.
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 Ă la Wigmore, and now it’s just a little bit tastier.