sharing raw, vegan recipes and advice
Sweet, tangy and spicy, definitely filling and a sensory meal. Takes a little prep time, so start prepping and dehydrating about 4 hours in advance, but worth it.
all the flavors of the italian classic in a light crisp cracker, perfect with caponata
My favourite way to make pesto.
You can add in a little ‘sprinkle’ if you want to make it a bit cheesier.
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.
