You can have your raw vegan cake and it too! And with raw vegan frosting, no less! If you have perused our dessert section, you know that we have several raw vegan carrot cake recipes. We have bars, bites, balls, and a full cake in there, and this maple cashew cream frosting would be the perfect complement to any of those recipes. It is similar in flavor to a classic cream cheese frosting, which pairs beautifully with carrot and red velvet cake.

Cashew cream is a versatile item to have in your kitchen because you can make it sweet or savory. Use it in everything from spreads and dips to sauces, frosting, and more. If you need a dairy-free or vegan option, cashew cream is great to have on hand. Honestly, you can slather this spread on anything and everything, depending on how you flavor it. Make it with savory flavors to use as a dip for raw vegetable sticks. Make it sweet, just like this maple-inspired recipe, to put on energy balls, toast, or raw vegan desserts.

Although we have this recipe pretty dialed in, you may want to tinker with it to achieve the flavor you are content with. You can adjust the amount of maple syrup, vanilla extract, and homemade almond milk to your liking. You want it to be thick, but smooth and easily spreadable. Just remember to soak the cashews in water for three to four hours to help soften them. That will make the blending process so much easier. Just don’t forget to discard the soaking liquid!

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It’s time that we take a break from avocado chocolate pudding because we have posted a handful of those recipes. This recipe, which is also raw vegan, requires five minutes of your time, a blender or food processor, and the ingredients. It is a decadent dessert that is the perfect balance of bitter and sweet, due to the raw cacao powder and maple syrup combo. It’s just beautiful that you can satisfy your craving for chocolate while cleansing. If we can provide that type of freedom for you, we will!

Chocolate in the form of a rich chocolate pudding is something to smile about. It isn’t as rich as fudge and you don’t have to feel guilty about eating it. This pudding is far from the unhealthy processed ingredients that you find in chocolate bars. It is also unlike other pudding recipes, which typically require cooking and simmering on the stove. That doesn’t work when you want chocolate and you want it now! This takes the elongated cook time out of the equation, so you only have to blend the ingredients until smooth and creamy.

Cashews, as you probably know, are quite amazing. They provide healthy fats, fiber, protein, minerals, and vitamins, but they also make a great base for puddings. If you want an easier time blending them, consider soaking them in water for about two hours before you make this recipe. Just make sure to discard the soaking liquid prior to blending everything together. Finally, make sure to top your pudding with things you like to eat, so long as they are cleanse-approved. Consider topping the pudding with raw nuts or fresh berries!

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Who loves pesto but either has a nut allergy or cannot properly digest different nuts, such as cashews, pine nuts, or almonds? Almost all pesto recipes call for nuts, so we decided to create a unique raw vegan pesto recipe that uses sunflower seeds. They have a mild, nutty flavor and add a smooth and creamy texture to this pesto. We also added two tablespoons of hemp seeds for an added boost of healthy fats and proteins.

Although you can use a blender, it is better to use a food processor when making this pesto. It also works best to process all of the ingredients, except for the basil, until smooth and then add the basil at the very end. That will help keep basil from bruising as much. You can also drizzle in a little more olive oil while blending if the pesto is too thick for your liking. Just keep in mind that this pesto, unlike store bought pestos, will only stay fresh in the fridge for a few days. That means that you will want to eat it soon after making it. You can also freeze it, so consider making a double or triple batch so that you can enjoy some later.

For easy storage, put the pesto in silicone ice trays, freeze, and then pop out the pesto cubes to put in a freezer-safe plastic bag. You can defrost the ice cubes 24 hours before you want to enjoy it. The sunflower seed pesto works great as a dip for raw vegetables, or you can use it with raw zucchini noodles to make a filling raw entree.

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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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If you are new to cashew milk, you are in for a serious treat. A lot of people enjoy almond milk or oat milk because they are readily available in stores. Making your own nut or seed milk is a very easy process. You just need a blender, a cheesecloth or nut milk bag, and something to store the liquid in. While a nut or seed milk is just two ingredients (the seed/nut and water), sometimes it is nice to add a little more flavor. You can do this by adding certain spices, agave nectar, or dates. In the case of this cinnamon date cashew milk, you get hints of spice from cinnamon and a richer, sweeter flavor from the dates. It’s perfect for your smoothie or to just enjoy as is. You can even put it in your coffee once you finish cleansing!

Cashew milk can be a little expensive in the stores, but you can save a little money when you make your own. Plus, making your own cashew milk means that you get to avoid thickeners, emulsifying agents, added sugars, and processed ingredients. It is better than any store bought cashew milk you will ever buy! With a whole cup of cashews in this recipe, you will incorporate some healthy fats and fiber into the nut milk. Using raw cashews not only makes this nut raw vegan, but it also helps you control the salt and flavor. If you do not have a strong blender, soak your cashews in water for a couple hours before blending. Just make sure to discard the soaking liquid before blending the cashews with the rest of the ingredients.

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Sometimes, you need a little spice to wake up those taste buds. There’s nothing quite like Thai spice, but the complex mixture of different ingredients creates layers upon layers of flavor. Even though the dish has a kick, it keeps you coming back for more, bite after bite. With this salad, you get the cool crunch of cucumber, which almost cleanses the palate as you make your way through this salad. The subtle bite of raw onion goes great with the nutty cashews. It’s an all-around great salad for a hot summer day.

Besides the addicting flavors, this salad can help you increase your water intake. Cucumbers are over 90% water, which is great news if you aren’t the best of keeping track of your water intake. Cucumbers are also rich in antioxidants, which work to combat oxidative stress. One study found that consuming cucumbers daily for one month increased antioxidant activity in the body. Cucumbers may also help lower blood sugar levels. A 2016 test-tube study found that cucumbers were effective a preventing diabetes-related complications.

The one thing to remember about this salad is that you wan to allow for 30 minutes of marination time. By allowing the cucumbers and onions to soak in the dressing, they can absorb more flavor. If you cannot handle a lot of spice, reduce the amount of jalapeño you put in the dressing, or consider removing the seeds.

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Greek yogurt is just one of the many items on the list of non-vegan foods you have to avoid while cleansing. This can be a big deal during your cleanse, especially if you rely on Greek yogurt as a breakfast item. There are definitive health benefits to Greek yogurt, for example, it helps to boost digestive function and nourish healthy bacteria in the gut.

Although a raw vegan yogurt will not have the same probiotic bacteria that Greek yogurt has, it may be able to replace your signature yogurt breakfast during your cleanse. Just be mindful that raw vegan yogurt can contain more calories, due to the cashews and bananas. Blended cashews offer a lovely creaminess to puddings, dressings, and more, as do bananas, so the two of them together make for a smooth and creamy yogurt.

The lemon juice adds a lovely tartness to the yogurt, but if you don’t enjoy lemon, you can omit it. Perhaps you enjoy a more vanilla flavor. Swap the lemon juice for about one teaspoon of maple syrup and one teaspoon of alcohol-free vanilla extract. Consider a dash of cinnamon as well to really round out that warming vanilla flavor!

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It’s safe to say that the caesar salad is the most popular of all the salads. You have the classic wedge salad and Waldorf salad, but the caesar is usually unmatched. Some people make it a point to try the caesar at every restaurant they visit. They are aficionados of sorts, comparing the tartness of one dressing to the level of anchovy or parmesan flavor of another.

We know two things for certain about this vegan kale caesar salad: the dressing does not contain anchovies, nor does it contain parmesan. You won’t find an egg yolk in this dressing either! It does contain cashews, which act as a thickening agent, and capers, which work to provide that briny flavor that anchovies provide. The dressing also contains lemon, Dijon mustard, garlic, and olive oil. Just make sure that you blend the dressing sufficiently to avoid unnecessary cashew chunks in the dressing. It will probably take a minute or two of blending to yield a luxuriously creamy consistency.

The great thing about this salad is that you get to enjoy varying textures between the leafy greens. Both kale and romaine lettuce are crunchy, but romaine tends to be a little softer than kale. In order to avoid any unpleasant bitterness, make sure to remove the thick stems from the kale leaves. And finally, there is one other component to this caesar salad that sets this salad apart from the rest: the chickpeas. Season the chickpeas with sea salt, pepper, and garlic powder and sauté them in a pan until crispy. They act like more nutritious croutons!

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Sometimes, you need a quick and easy salad dressing to dress your entree or side salad. A creamy dressing, especially if it is raw vegan, usually contains cashews because help create a smooth consistency. This creamy cilantro dressing uses raw sunflower seeds in place of cashews, making this dressing friendly for anyone with a nut allergy. It requires a mere five to 10 minutes of your time and five simple ingredients, some or most of which you probably already have in your kitchen.

Why did we choose sunflower seeds for this dressing? Sunflower seeds have a milder flavor when compared to cashews. They also contain essential nutrients, such as selenium, zinc, folate, vitamin E, and vitamins B5 and B6, in addition to many more. Fresh lemon juice is a great addition to most salad dressing recipes because it adds a refreshing zest. Not to mention, it provides a healthy dose of vitamin C and helps promote alkalinity within the body.

Now, for the star of the show, we have the cilantro, which colors the dressing a vibrant green. If you are one of those people that has an aversion to cilantro because it tastes like soap, we feel sorry for you. That said, you can choose another herb, such as basil or parsley, to use in place of cilantro. The flavor will change, but all of the other ingredients work with both of those herbs. You can even use dill if you want, but dill has a stronger flavor, so just keep that in mind.

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Jalapeños and ranch? Say less and get ready to impress your taste buds. You may just bid adieu to that hidden valley over yonder (wink wink) and embrace a much healthier, homemade ranch dressing with a kick. You don’t have to give up the creamy texture of dairy and oil-based salad dressings or dips! This dressing is oil-free and dairy-free, and it all starts with cashews.

You begin by soaking raw cashews in water for about 20 minutes. This step helps soften the cashews, which makes them easier to blend, and that contributes to a creamier, more luxurious dressing. If you happen to have some roasted cashews on hand, go ahead and use those, but you will need to soak them a little longer than 20 minutes. Using raw cashews also helps you cut down on the salt content, as most roasted cashews typically contain salt. You can, however, rinse salted cashews well to help remove the excess salt.

Enough about cashews, it’s time for the star of the show: jalapeños! Pickled jalapeños add a beautifully acidic and briny flavor to this vegan ranch dressing. Some people prefer the tamed pickled jalapeños because they don’t enjoy spice. You can choose whichever variety of pickled jalapeños you enjoy and add them to your dressing. Finally, make sure to use a high-speed blender, such as a Vitamix, or a food processor to thoroughly blend the ingredients. You don’t want cashew chunks in your dressing. You want a smooth consistency the drizzles beautifully over salads. If you prefer a thicker ranch as a dip, you can add a little less liquid!

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