These aren’t your average vegan nachos that have mediocre flavors with barely melted vegan processed cheese. These are simply the best vegan nachos you’ll ever eat, and we stand by that statement. The entire plate is an explosion of flavors, exhibiting notes of salty, cheesy, spicy, tangy, and freshness. It is going to change your life for the better! We’re saying it now that these vegan nachos are better than any nachos you’ll find in a restaurant.

There are quite a few components to this recipe, but it doesn’t take all day to make. Should you choose to make some salsa, pickled onions, or guacamole, then that will extend the prep time for this recipe. Sautéing the onions, bell pepper, and canned black beans takes five to seven minutes. Blending the cashew cheese only takes five minutes, which includes the time it takes to portion out the ingredients. The reason why the cashew cheese is so incredible is because of the secret ingredient: pickled jalapeños. You also add a couple tablespoons of the pickling liquid, which gives the cashew cheese an extra layer of spice and acidity.

There are many ways to assemble these vegan nachos, but we have a suggestion for you. Put a layer of chips on a plate or platter and then ladle some of the black bean mixture on the chips. Drizzle some of the vegan cheese over the black beans and then repeat the whole process. After drizzling the cheese for the second time, top with diced tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and enjoy.

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Nothing against zucchini noodles, but we sometimes have to change up the vegetable noodle game. Zucchini noodles are some of the best noodles to eat during a raw vegan diet, but other vegetables have spiralizing potential. One such vegetable is the mighty beet. Just like zoodles, beet noodles don’t require cooking, but it’s wise to spiralize them with a thinner attachment. That will help you avoid crunching on large chunks of beets.

We’re not just going to have you put a pile of beet noodles in a bowl, though. This recipe calls for a creamy cashew cheese sauce, which is the highlight of the recipe. you can make it thick and chunky (like you see in the picture), or you can blend it for a longer time to get a creamier consistency. The sauce contains numerous healthy fats and the flavor pairs beautifully with the earthy flavor of beet noodles. You’ll smell the bold flavors before you even taste this entree!

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When you come off of a cleanse, the last thing you want to do is flood the body with unhealthy foods. Many people enjoy bagels and cream cheese for breakfast, but consuming gluten and dairy products after a cleanse is a recipe for disastrous results. This combo will impair digestion and may even result in side effects that result from food sensitivities. That’s where recipes like this healthier vegan cream cheese come into play.

There’s something we have to tell you about this vegan cream cheese: it doesn’t taste like the real deal. It’s not the same as that classic schmear, but it is very delicious. Things can be delicious if they are dairy-free too! The best part about this vegan cream cheese is the fact that it’s full of healthy fats and beneficial nutrients. All you need is a food processor, five minutes of your time, and a vessel for the final product. We hope you love it as much as we do!

Note: It’s wise to soak the cashews in water for at least two hours before you make the cream cheese. Drain the water and then proceed with the blending process.

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The raw vegan diet that goes along with any Dherbs cleanse, and that means you can’t have cheese, in addition to many other foods. One food that people really miss is cheese, though. In fact, cheese is the one food that prevents vegetarians from becoming vegans. Cheese is just that good, but do you know what’s even better? It’s this herbaceous raw vegan cashew cheese. It’s so creamy and packed with pure plant-based goodness. You will definitely be impressed if you make it. Go for the gold and spread this cheese on our raw vegan bread recipe by clicking here.

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This is unlike any cashew cheese that you’ve ever tasted. Filled with heart-healthy fats and protein, this raw vegan cheese is is creamy, sliceable, and has a refined smokiness from the paprika. The cheesy flavor comes from the nutritional yeast, which is an essential pantry item for anyone on a vegan diet. You can pair this cheese with fresh apple or pear slices for a lovely afternoon snack. Don’t knock it until you try it!

You can add slices to healthy crackers as well. Lastly, be warned that the texture differs from a regular block of cheese. This cheese is much softer and creamier, almost like brie.

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We really pulled out all the stops for this raw vegan take on a classic Italian appetizer, the caprese salad. You are going to be making some raw vegan cashew mozzarella! This isn’t something that you should eat all the time because eating cashew cheese too frequently can drastically increase your caloric intake. Treat yourself to this on the weekend when you have time to make it.

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The cashew is the best nut for making raw cheese recipes because of the inherent creaminess and neutral taste. This cheese is like a spread that goes perfectly on raw zucchini, cucumber, carrot, celery, or bell pepper slices. You’ll love it!

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It’s time for date night on a raw foods diet! The best thing about making lasagna is that you always have leftovers, which means you get to fill up twice on the same delicious meal. This is a labor intensive meal, so please allot enough time to make all the different components.

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In case you haven’t noticed, more and more grocery stores are carrying vegan cheeses. When you try some of these cheeses, you can’t even tell that they are dairy-free! This cashew spread is the perfect dip for your raw carrot or celery sticks. What are you waiting for? Get to snacking!

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We are taking a different approach to burgers by using the portobello mushroom caps as the buns. Stuffed with mixed greens, cashew cheese, and guacamole, these dehydrated burgers are perfect for a filling dinner while cleansing.

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