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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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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One of the best things about summer celebrations is the food. People get to show off their culinary skills, usually in the form of dips, snacks, and appetizers. Finger food is exactly what you want at a potluck, picnic, barbecue,  or cookout. Although you can use slow cookers, Instant Pots, or grills to make main dishes, they don’t have anything on snacks and apps! That’s why this article is all about dippin’ and chippin’.

The truth is that people will eat almost any dip at a party or gathering, so long as it is tasty. We don’t mess around with flavor here at Dherbs! Every dish you make needs to impress your taste buds, but that doesn’t mean each dip requires a long list of ingredients. As with most recipes, the quality of the ingredients is what makes the dish. If you make vegan bruschetta, for example, opt for heirloom tomatoes in place of Roma tomatoes. Quality ingredients elevate an average dish to something spectacular!

Why make your own dips when there are so many dip options in grocery stores? This is a valid question, and the simplest answer is that almost every store bought dip contains processed ingredients and preservatives. Do you want to worry about high sodium levels when you are dipping on Labor Day? We didn’t think so. With the following dips, you can both enjoy their flavors and feel good about eating them. If you make some of the dips, drop a comment to let us know if you enjoy them!

Homemade Bitchin’ Sauce

Bitchin’ Sauce is a brand that is readily available in many supermarkets, and you can typically find various flavors. This homemade version doesn’t contain any preservatives or excess sodium and it is 100% raw vegan

Click here to make the recipe. 

Mango & Watermelon Radish Salsa

Refresh your palate and elevate your salsa game with this raw vegan dip made with mango, cherry tomatoes, cucumber, cilantro, and watermelon radish.

Click here to make the recipe. 

The Best Guacamole Ever

When you make food in an authentic way, it tends to taste beyond delicious. That’s why this dip is the best guacamole ever.

Click here to make the recipe. 

Homemade Baba Ganoush

A healthy and traditional Mediterranean dip that’s sure to impress, baba ganoush is a unique, roasted eggplant dip with bold flavor and a subtle char.

Click here to make the recipe. 

Roasted Garlic White Bean Dip

Make this roasted garlic white bean dip with five simple ingredients in just five minutes of hands-on prep work. You’re going to love it!

Click here to make the recipe. 

Watermelon Avocado Salsa

Refresh your palate and indulge in this sweet, zesty, and slightly spicy watermelon avocado salsa that embodies the flavors of summer. This salsa is so versatile and ideal for raw vegans, vegetarians, and carnivores alike.

Click here to make the recipe.

Healthy Homemade Hummus

Whip up a batch of this healthy homemade hummus and enjoy a smooth, creamy dip that is m

Click here to make the recipe.

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Get ready to dive right into this delightful watermelon salsa with avocado. Although it isn’t a dessert, it’s quite the refreshing summer treat that is not only visibly stunning, but also bursting with tons of flavor and nutrition. The small cubes of vibrant green avocados offer a stark contrast with the ruby red, juicy chunks of watermelon. Toss those beautiful ingredients together with zesty lime juice, freshly chopped cilantro, diced jalapeño, diced red onion, and a pinch of sea salt, and you have a delightful summer salsa. It’s the perfect balance of sweet, savory, spicy, and tangy!

1. Hydration: Watermelon is composed of over 90% water, which makes it an incredibly refreshing and hydrating fruit. That’s why it is perfect for hot summer days!
2. Heart health: Both avocado and watermelon are great sources of potassium, which can help regulate blood pressure. Watermelon also contains citrulline, a plant compound that may improve blood flow.
3. Weight management: This salsa is low in calories yet high in fiber because of the watermelon avocado combo. That means that it can fill you up without weighing you down. Now, if you eat the whole bowl, you’ll rack up some calories, but keep your portions in check and it makes for an ideal snack or dip.
4. Nutrient-rich: The mixture of vitamins, minerals, antioxidants from each ingredient makes this salsa a nutritional powerhouse. From vitamin C to potassium, you’re giving your body a delicious boost!

This watermelon salsa is so versatile and ideal for raw vegans, vegetarians, and carnivores alike. You can scoop it up with chips (not while cleansing), use it as a topping for a Buddha bowl or wild caught fish, or simply enjoy it straight out of the bowl as a refreshing snack. Whip up this salsa for your next gathering and watch everyone fall in love with it.

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Are you ready to enjoy a homemade salsa that is every bit as spicy and delicious as it is chunky and smoky? Some people like smooth, pureed salsa, while others prefer the chunky salsas that you make in a molcajete. Is the salsa imperfect? Yes, but it’s also perfectly chunky, smoky, and full of flavor. Not everything that you make has to look like a work of art. Sometimes, foods or dishes that don’t satisfy everyone’s aesthetic appeal taste the best! That’s how we feel about this salsa.

A molcajete, in case you are unaware, is the Spanish word for mortar and pestle. The name comes from the Aztec words that translate to “seasoning” and “bowl.” A traditional molcajete varies slightly from your average mortar and pestle, though. It is made from volcanic rock and the hard, rough surface makes it easier to grind spices or mash different ingredients, for example, the pan-roasted ingredients for this salsa. Just make sure that you don’t add all of the ingredients to the molcajete at once. Start by mashing the onion and garlic, then follow that with the jalapeño.

Once you have a smooth paste of onion, garlic, and jalapeño, you can add the tomatoes, one or two at a time. Don’t overcrowd the molcajete, or you’ll have tomato juices flying all over the place. Add your chopped cilantro, cumin, sea salt, and black pepper and mix to combine. Serve with some sturdy chips that can support the weight of this homemade chunky salsa. It’s got a little kick, but not so much so that it overpowers the rest of the ingredients. If you like a spicier salsa, add two jalapeños!

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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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The unofficial start of summer is nearly here! Memorial Day is the first long weekend just before the summer solstice and people are ready to gather and celebrate. There’s no better weekend to socialize outside and make delicious food than Memorial Day Weekend. That’s why this article brings you seven amazing, healthy recipes that will surprise your taste buds with bold flavors. 

The sad reality is that most people will abandon their diets and wolf down all sorts of unhealthy foods over the weekend. According to statistics, there are roughly 800 hotdogs eaten every second on Memorial Day. That means that about 72 million hotdogs are eaten on this day alone. Perhaps this is because roughly 57% of people engage in barbecuing, but maybe it’s because Americans are inherently unhealthy. 

If you are looking to stay on track with your health goals, however, there are tasty recipes you can make that won’t cause a caloric overload. Make the following recipes this coming holiday weekend and let us know how you like them. 

Mango And Watermelon Radish Salsa

Refresh your palate and elevate your salsa game with this raw vegan dip made with mango, cucumber, watermelon radish, cilantro, and more. It is bright, zesty, and has summer vibes in every bite!

Click here to make the recipe.

Sweet Chili Jicama Sticks

New to jicama? Crisp sticks are tossed in a sweet chili sauce, making them a highly addictive and nutritious snack, which is not a common theme at Memorial Day gatherings.

Click here to make the recipe. 

Grilled Romaine Hearts With Balsamic Dressing

Elevate your grilling game this Memorial Day Weekend with this easy recipe that takes less than 10 minutes to make. Romaine hearts are great on the grill and the sweet tanginess of the balsamic goes great with those char marks.

Click here to make the recipe.

Grilled Portobello Mushrooms

Here’s another great grilling recipe for all you grill fanatics out there. Crank up the heat with these grilled portobello mushroom caps. Marinated in a tart, herbaceous balsamic marinade, these grilled portobellos make for a light and meaty entree or perfect side dish.

Click here to make the recipe.

Oil-Free Baked Vegetable Chips

Skip the hydrogenated oils and chemicals in processed potato chips and churn out a batch of crispy, vegetable chips this holiday weekend! Although this recipe calls for carrots, sweet potatoes, zucchini, beet roots, and turnips, you can whichever vegetables that you enjoy.

Click here to make the recipe.

Melon Ball Salad With A Minty Lime Dressing

Refresh your palate and hydrate the body when you enjoy this Instagram-worthy melon ball salad that has a zesty, minty dressing.

Click here to make the recipe. 

Pineapple Mango Agua Fresca

Perfect for hot summer days, this refreshing, tropical pineapple mango agua fresca is naturally sweetened with a subtle hint of tartness. It’ll put you in that perfect summer state of mind!

Click here to make the recipe. 

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We are very excited to share this homemade bitchin’ sauce, which looks like hummus but is made from almonds. Bitchin’ Sauce is a brand that is readily available in many supermarkets, and you can typically find various flavors. This homemade version doesn’t contain any preservatives or excess sodium and it is 100% raw vegan. That makes this dip great for anyone following our cleansing programs. It goes great with almost any raw vegetable, but we prefer it with celery, carrots, mini sweet bell peppers, broccoli, snap peas, or cauliflower.

Because this bitchin’ sauce uses almonds as the base, it has a thicker consistency, but isn’t quite as thick as hummus. Not only that, this sauce is oil-free, which helps to cut down on the calories. Almonds, just like other nuts, are calorically-dense, so keep that in mind when enjoying this dip. Trust us when we tell you that you will want to eat the entire batch. Although it contains ingredients that benefit your overall health, eating too much of it will not do you any favors. Don’t do it! Your waistline will regret it!

Once you make this recipe and get comfortable with the ingredients, you can start to flavor it differently. Play around with the seasonings to start developing different bitchin’ dip flavors. Perhaps you add some sun-dried tomatoes and basil, or garlic, herbs, and lemon. The possibilities are endless, but keep in mind that the more fresh ingredients you add to the dip, the shorter it will keep fresh in the fridge, even in an airtight container.

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When the chips and salsas are out, it’s hard to leave them alone. You can call this intuition or an immense desire to enjoy a salty snack. Salsa tends to reign supreme in the dip category, but only if it tastes great. Terrible salsa is not only an insult to your palate, but also your overall health. A jar of salsa doesn’t offer any nutritional value and can be overly sweet or salty, depending on the variety. That’s why it is always better to make your own, especially since it is very easy.

Some people do not label a dip as a salsa unless it is blended or smooth. For example, a salsa verde or roja is a true salsa, whereas pico de gallo may not be viewed that way to some salsa purists. We are not here to judge or change your opinion on what a salsa is, but this recipe, be it a salsa or not, is an insanely tasty dip. It is sweet, spicy, zesty, refreshing, and highly addictive. Additionally, the salsa offers a wide range of nutrients, given that it contains a mix of colorful fruits and vegetables. If you need antioxidants and vitamin C, this is the salsa for you!

This salsa offers two sweet components: strawberries and mangos. Don’t think that this is just an overwhelming bowl of sweetness, though. The red onion, jalapeño, cilantro, and lime juice create a balanced flavor profile that makes each bite more enjoyable than the last. As a final note, don’t worry if the mango isn’t the sweetest, most tropical mango you’ve ever tasted. It is perfectly fine if the mangos are slightly underripe.

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Do you pour this over zucchini noodles or is it made out of zucchini? The correct answer is: both! This quick pesto sauce is raw vegan, dairy-free, gluten-free, and contains a generous serving of vegetables in each bite. Serve it as a dip, spread, or as a sauce for some zoodles or regular noodles.

We like to stray from the well-traveled path and pave our own way, especially in regards to flavors. That’s how this zucchini pesto sauce came to be. It’s a tasty and zesty twist on a classic pesto recipe that exhibits an impressive nutritional profile. This pesto sauce is more akin to an avocado pesto, in the sense that it is a little thicker and creamier than a regular pesto. Like any great pesto, this recipe contains nuts, only we use walnuts instead of pine nuts. If you prefer other nuts, then you can use almonds, cashews, or pine nuts instead. If you want to enjoy a nut-free version, use pumpkin seeds.

Because zucchini contain a lot of water, you have to do your best to squeeze the water out before blending it with the rest of the ingredients. Grate the zucchini with a cheese grater, place it in a cheesecloth, and squeeze out as much water as you can. You don’t want excess water, or else your pesto will become too watery. Just make sure that you use this pesto relatively quickly, because it only keeps fresh in an airtight container in the fridge for up to five days.

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