sharing raw, vegan recipes and advice

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

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

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.

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.

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.

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.