Get ready to meet your new favorite condiment! Meet the delightfully spicy and incredibly creamy jalapeño cashew cream sauce. Drizzle it over salads as a dressing or replace it with ranch as a dip for carrot and celery sticks. When you finish cleansing, you can pour it over quinoa bowls, smear it on rice cakes, or serve with tacos and chips. You can even use it as a dairy-free substitute for mayonnaise.

This raw vegan jalapeño cream sauce has five core ingredients that create a luscious condiment that is more decadent than you could ever imagine. Don’t worry about the subtle kick from the jalapeño because it won’t overwhelm your palate. The nuttiness and creaminess of the cashews help mellow the heat, as does the bright lemon juice. If you do not have fresh lemons, you can use limes if you have them in the kitchen. Garlic gives an added boost of flavor, just like the onion powder, sea salt, and black pepper. Season to taste, but try to go easy on the salt. The lemon juice brings a little acidity to the party as well.

If you want to have a little fun with this sauce, feel free to add a few extra ingredients to adapt this sauce for unique flavors. You can omit the jalapeño, or keep it and add any of the following:

• Parsley
• Cilantro
• Curry powder
• Fresh ginger
• Turmeric powder (would go great with ginger)
• Tahini

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Finally, a smoothie that does not require homemade almond milk. It does, however, call for homemade cashew milk and raw cashews, so just buy some extra to make your nut milk ahead of time. We find cashew milk to be a bit creamier and smoother than almond milk, and that contributes to a silky smooth smoothie.

We could talk to you about strawberries, cashews, and dates at length, but there is an unusual ingredient in this smoothie: cardamom. There is not a huge amount because too much would easily overpower the smoothie. You get a subtle hint of aromatic essence from the cardamom that blends beautifully with strawberry’s sweet tartness. The sweetness from the dates helps to mellow cardamom’s intensity, so you don’t have to worry about this spice overwhelming your palate.

What you need to know is that cardamom acts like a superhero for your digestive system. It can help soothe an upset stomach and fight off harmful bacteria that cause digestive issues. Researchers note that cardamom’s antioxidant compounds help lower blood pressure and cholesterol levels. Those same antioxidants also work to protect your cells from oxidative stress, so you can remain youthful and spry. Lastly, some studies suggest that cardamom’s anti-inflammatory properties work to lower inflammatory markers in the body. This smoothie is truly the epitome of drinking to your health!

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If you’ve ever had a great dressing at a restaurant, you know that it takes the salad to the next level. You dream about it, think about it when you’re hungry, and try to figure out how to make it on your own. Sometimes, you hit it out of the park on your first attempt to recreate the dressing. Other times, it takes a lot of trial and error. You may even go back to the restaurant to taste/enjoy the salad dressing again. Maybe it’s for research and development, or maybe it’s for personal enjoyment.

Making this dressing is very simple. All you have to do is add all of the ingredients to a blender, blend until smooth, and then dress the salad you make. The cashews make this dressing very creamy, nutty, and filling. Because cashews are rich in fats and calories, you don’t want to consume too much of this dressing on your salads. You may struggle to resist the urge to poor more and more dressing on because it is just that good. Trust us when we say that you’ll be hooked after eating one bite.

Because this dressing is a little heavier and creamy, you want to use it on sturdier leafy greens. Kale, for example, can withstand the weight of this dressing. In fact, it may be the best green to pair with this dressing. Add some raw walnuts or pistachios to the salad, in addition to purple cabbage and apples. You can also keep it simple and just stick with the kale and some freshly squeezed lemon to finish it off. The choice is yours!

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The secret is in the sauce, right? While that may not be true for every recipe, it certain is the case for this one! This savory sauce is fresh, creamy, and extremely versatile. You can either drizzle it over your raw tacos, use it as a salad dressing, or toss zucchini noodles in it,

This sauce functions as both a dip and a sauce. It differs from a classic pesto in that it’s quite creamy and has somewhat of a cheesy flavor, which comes from the nutritional yeast. The sauce bursts with notes of zesty citrus, which is a perfect complement to the herbaceous cilantro. What we’re trying to say is that it’s not your average run-of-the-mill sauce. It’s a notch above, each bite exploding with layers and layers of flavor.

We don’t want to hype this sauce up to the point where you are let down by flavor. It’s an incredibly tasty creation, but it may not be the best sauce ever created. The flavors are prominent and it tastes fresh, which will give that same quality to whatever you use it with. Let us know what you end up using the sauce for because we’re eager to hear about your culinary creations. We’d say “happy cooking,” but no cooking is involved, so “happy blending.”

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If you’ve ever been to Palm Springs, California, you know that dates are extremely popular, due to the date farms that exist out there. Roadside stands typically offer delectable date treats like date shakes, but they’re made with ice cream, milk, and other ingredients that are fattening and overly sugary. Not this shake, though!

Instead of ice cream, this recipe calls for frozen banana, which give the smoothie a creamy consistency. For those who lack experience in the smoothie game, it’s best to peel, cut, and then freeze a banana. You don’t want to deal with removing a frozen peel, as it is quite difficult. It can also be beneficial to place the banana pieces on a tray or plate lined with parchment paper to help avoid sticking. It takes a few hours for banana pieces to freeze, so you can add them to a Ziploc bag after that.

This smoothie also contains a lot of spices that many people incorporate into holiday desserts. Nutmeg, cinnamon, and vanilla may very well be the holy triumvirate of flavor combinations. They just work, you know? And they work especially well with dates and bananas. You’re bound to love this smoothie, so we won’t waste any more time. Get to blending and let us know how you like it in the comments below!

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Your search for the perfect raw vegan appetizer or picnic snack is over. These stuffed mini peppers with a garlic cashew spread will impress the masses, from young children to adults with educated palates. This recipe is paleo-friendly, vegan, dairy-free, gluten-free, and compliant with the Medical Medium.

If you have a food processor, then you have the upper hand for this recipe. A blender will do the job, but only if it is a high-speed blender like a Vitamix. Should you decide to use a blender, it’s beneficial to soak the cashews for a couple hours. If you use a food processor, a 15-30-minute soak will be sufficient. Soaking in water helps to soften the cashews, which makes for a creamier spread that goes inside the mini sweet peppers.

When it comes to stuffing the peppers, you have two options. You can remove the tops, hollow out the peppers, and fill them that way (pictured). The other option is to cut them in half lengthwise, remove the seeds, and fill each half with the spread. However you decide to fill the peppers is completely fine. Your preference is what matters! Lastly, if you feel like adding some extra herbs to the spread, please feel free to do so. Dried parsley, oregano, and lemon zest are all tasty additions that enhance the flavor of the spread. If you make this recipe, we’d love to hear how it turned out for you.

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This week, The Hairy Arm Chef shows us how to make Raw Vegan Cashew Yogurt Parfait!

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When it comes to succeeding on the raw vegan diet, you can’t simply eat salad every night. Well, that’s not entirely true because some people can eat the same thing every night. We, and many other people, love diversity in our cuisines and our meals. That’s why we recommend experimenting with multiple raw vegan entrees such as these mixed vegetable wraps. Rather than combining a bunch of salad ingredients in a bowl, you can roll them up in cleanse approved wraps!

The raw vegan diet continues to grow in popularity, so a number of health food brands keep producing raw vegan snacks, beverages, and more. One great option for raw vegans is the raw coconut wrap. You do have to be selective with the coconut wraps you purchase because not all of them are raw. We recommend the organic coconut wraps from Thrive Market, which only consist of organic coconut meat, organic coconut water, and organic extra virgin coconut oil. Amazing, right?

What would wraps be without an excellent dipping sauce? Nothing, is the correct answer. The dipping sauce is the icing on the cake, the banana in the smoothie, the pesto on the zoodles; you get the picture. The sauce is the boss and reigns supreme in the wrap game. Now, all you have to do is roll up those veggies and start dippin’!

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There are a lot of seemingly healthy bars on the market, and they attract you trendy health words. Something that is gluten-free, dairy-free, and Non-GMO can also contain lots of sugar or unhealthy fats. To avoid the potential intake of unhealthy ingredients, it’s often better to make your own protein bars or energy bites. This sounds a lot more complicated than it is. In the case of these cashew coconut balls, simply blend three ingredients in a food processor and form them into balls. That’s it!

The great thing about this recipe is that the ingredients are raw vegan, gluten-free, and they can be organic if you purchase those varieties. If you are cleansing, energy bites make great travel snacks, so we recommend portioning out a couple in separate bags for snacks throughout the week. Eat two of these energy balls and you’ll say goodbye to any feelings of hunger!

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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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