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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When we present you with a creative recipe, we try to keep it as simple as possible. The ingredient list may be long or short, but the preparation is meant to be easy. That is especially true for raw vegan recipes. A recipe should not scare you away! It should invite you to make it and inspire you to be more creative in the kitchen. That’s exactly what we though when we came up with this recipe.

All you really have to do for this recipe is soak the sunflower seeds and sun-dried tomatoes for a few hours. Blend them with the other ingredients to create the taco “meat,” and then roll up the nori wraps. Speaking of nori, make sure that you get the sheets that have not been roasted. You can usually find them at a number of grocery stores, especially health food stores. And another quick note about using the nori sheets: make sure to wet your finger and dab one end with it before you roll them up. That will help seal the roll.

These rolls differ from other raw vegan sushi rolls we’ve posted in the past. These have a raw vegan taco “meat” in the center. Roll that smoky, delicious, nutty concoction up with lettuce, bell peppers, avocado, and cilantro and you have a raw nori taquito. If you really want to go the extra mile, feel free to make your own pico de gallo or guacamole to put inside the rolls. That really just depends on the time you are willing to dedicate to this recipe. Whether you make those dips or not, these nori taquitos will have your tasted buds jumping for joy.

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No need to set up a lemonade stand in front of your house because this won’t even make it out there. People will drink it before you get the chance to sell it! Fresh-squeezed lemonade is one of the best beverages to enjoy during the summer months. It brings back memories of hot afternoons playing outside with your friends. Mom would pour you a glass of tart, thirst-quenching deliciousness, and it was nothing short of magical.

Mom probably wasn’t shy with the sugar, people. She probably loaded that pitcher up with a healthy amount of granulated sugar or simple syrup. This recipe takes a step in a healthier direction, replacing simple syrup with raw agave nectar. It also uses freshly squeezed lemon juice. You know, one of the best parts about getting older is that you realize how simple it is to make lemonade out of lemons. Yes, they can occasionally be pricey in the store, depending on the season, but we encourage you to befriend a neighbor or two with lemon trees. Some neighbors even leave boxes of excess lemons out because they’ll go bad if they just leave them on the tree and let them fall.

The secret to any great lemonade is establishing a little bit of sweetness that doesn’t overpower the sour punch of the lemons. Additionally, you want to evenly combine sweetener with the water and lemon juice. Make sure that you are actively stirring as you pour the agave into the pitcher. Liven up your lemonade pitcher by adding fresh lemon slices!

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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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If ever there was a juice that screamed, “Summer is here,” it would be this watermelon cherry and berry beet juice. Did we create this juice because we had some leftover ingredients lying around? In truth, yes, but we are so glad that we used what we had! Sometimes, challenging yourself with the ingredients you have can yield tremendous creations, such as this refreshing, summery juice. Plus, the rich crimson color makes this juice quite the appetizing beverage.

One of the great things about this juice is that it aids your hydration efforts. Watermelon has a high water content and offers a lot of vitamin C, just like the strawberries, beets, and cherries. Now, if you don’t enjoy strawberries, you can opt for raspberries instead, but they may cause the juice to taste more tart. That is also true for the cherries that you choose, as some varieties are sweet while others are more sour (hence the name sour cherry juice). Just make sure that you pit the cherries prior to processing them through your juicer.

There is definitely a red trend for this watermelon cherry and berry beet juice recipe. It’s great to embrace the different colors of the rainbow when it comes to your diet. The “eat the rainbow” motto helps you get a diverse mix of antioxidants and polyphenols, many of which you will not get if you only eat a select number of fruits and vegetables. Beets, for example, contain betanin, which gives them their deep red pigment and may be responsible for some of the health benefits.

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It might not be the Summer of Love, but you’ll love these summery, homemade popsicles. With just three simple, real-food ingredients, these strawberry orange popsicles are to die for. It’s like a sweet and tangy union of strawberries and oranges, with a sweet note from the maple syrup. It’s like a match made in flavor heaven, or in this case, your freezer. You can enjoy them as an adult or make them for your kids. You’re never too old to enjoy a popsicle, especially if the weather is hot!

What’s great about these popsicles is that they are so easy to make. You need three ingredients, a blender, and popsicle molds. We recommend using silicone popsicle molds because you can get the pops out of them much more easily than a classic plastic mold. You know those old school popsicle molds that broke the pops as you tried to take them out.

Homemade strawberry orange popsicles have a just the right amount of sweetness with a tiny hint of tartness. They are loaded with vitamin C and have very few calories. Because strawberries are usually on the Dirty Dozen list (click here for more info on that), we recommend that you get organic strawberries. Also, if you are not cleansing, you do not have to make freshly squeezed orange juice. We do encourage you to purchase the option that is cold-pressed, though, as most store bought orange juice varieties contain preservatives and excess sugar.

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It’s not often that you get to say, “I can’t wait to dive into this bowl of raw vegan ice cream that doesn’t contain added sugars.” That’s not a sentence that people ever utter, but maybe we should change that. This mango pineapple turmeric ice cream is creamy, perfectly sweet, fruity, and mouthwateringly delicious. You’ll wish your bowl wasn’t empty after you devour your first scoop or two.

Not only do mango and pineapple provide the sweetness, but they also do wonders for your gut health. The addition of turmeric makes this raw vegan ice cream anti-inflammatory in nature. Plus, this recipe contains fresh liquid and meat from young Thai coconuts. Fresh coconut water is naturally sweet and provides electrolytes that help enhance your hydration efforts. If you cannot get your hands on a young Thai coconut in the grocery store, feel free to use a regular coconut with hard meat. The water is not as sweet, but it provides similar electrolytes and flavor. Alternatively, just use filtered water!

If you like a sweet and refreshing dessert after dinner, this is going to be your new favorite recipe. You can top it with unsweetened, desiccated coconut, raw agave nectar, berries, or any other type of fresh fruit. If you want to be experimental, feel free to blend strawberries into the ice cream. Lastly, it is sweet enough to the point where you don’t need agave nectar or maple syrup. In fact, you can even serve it to your kids as a healthy treat!

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How can you make fresh fruit more delicious? Put some chili powder on it and experience flavor like never before. Trust us when we tell you that the spice complements the sweetness of each fruit in this fruit salad. If you live in a place where fruit carts are on various streets and street corners, you know how special the spicy sweet fruit assembly is. If you don’t have access to such a fruit cart, get ready for this fruit salad to blow your taste buds away.

The beautiful thing about this spicy fruit salad is that it requires less than 10 ingredients and just 15 minutes of your time. Once you cut up the fruit, which can take a while or no time at all (depending on your knife skills), you combine them with the other ingredients. The chili powder gives just a subtle kick, so as not to overpower the natural fruit flavor. Plus, you get a little extra sweetness from the raw agave nectar. The fresh lime juice helps to wake up the natural sugars in the fruit, giving you a great balance of tart, spicy, and sweet.

This fruit salad is meant for warmer days, making the spring and summer months the best times to enjoy this recipe. Additionally, you can customize the ingredients and use what is available based on the season. For example, you can use melons or stone fruit in the summer when they are in season. Whenever possible, shop seasonally for optimum flavor and freshness. We hope you enjoy the recipe!

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“When the moon hits your eye like a big…” bowl of zoodles tossed in a savory tomato sauce, you know that’s amore, right? Sometimes you just have to improvise the lyrics to a classic song in order to fit your raw vegan lifestyle. Even more important than the lyrics are the ingredients you use. Forget the store bought jar of sauce and packaged pasta because you won’t need them for this recipe. In fact, you don’t ever need to use jarred sauce because it is filled with sodium and preservatives.

This raw vegan entree is not only filling, but also a pleasant break from salads and smoothies. The first task is to spiralize the zucchini, which is quite an easy process. We recommend that you use a spiralizer that is not handheld, i.e. it has feet and a hand crank so that you can secure it to your countertop. This type of spiralizer is great for zucchini, sweet potatoes, carrots, and more! Once you have your zoodles, you need to make the sauce. Before you do that, we recommend that you pat the zoodles dry with some paper towels.

The great thing about a savory, raw vegan tomato sauce is that you can achieve great depth of flavor without cooking. When you use the proper seasonings and ingredients, you can achieve greatness. Nutritional yeast gives your sauce a cheesy flavor, which would come from parmesan cheese. The sun-dried tomatoes (make sure they are packaged and not the ones that are jarred in oil) offer a lovely acidity and richness. To help thicken the sauce, you have one date and some raw sunflower seeds. Those may seem like odd additions to your sauce, but trust us…they work!

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How is a two-ingredient chocolate truffle even possible? How could such a truffle be raw vegan? We have two ingredients that will explain: raw cacao powder and dates. This heavenly combination is the perfect combination of sweet and bitter. Because the raw cacao powder is unsweetened, it retains that classic bitterness from dark chocolate. Each bite is wonderfully balanced, but careful not to eat too much of them. Dates contain a lot calories and sugars and even though the sugars are natural, keep that in mind as you enjoy these desserts.

Dates are incredibly useful on the raw vegan diet. You can use them to sweeten smoothies or dressings, or incorporate them into desserts. We love Medjool dates, but make sure that they don’t contain any added sugars or preservatives. Typically, you have to buy dates in bulk. If you are worried that you won’t use them, you can pit the dates and then freeze them to keep them fresh for longer. When ready to use, you can soak the frozen dates in warm water before blending to ease that process.

Blitz these two ingredients together in a food processor until you achieve a smooth paste. The only thing left to do is form the mixture into small, bite-size truffles, and place them in the freezer to harden. You can enjoy them as is, or you can elevate them to the next level by dusting them with more raw cacao powder. We suggest that you dust the truffles instead of rolling them in raw cacao powder. You will likely end up with too much powder on the truffles. Use a mesh strainer to dust them and make sure to rotate them as you do it for an even coat.

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