raw cashews
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Creamy Carrot Noodles With Cashew Alfredo
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Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen!
Print Recipe Creamy Carrot Noodles With Cashew Alfredo Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen! Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
Rating: 3.67
You: Rate this recipe! Recipe Notes
If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12Rating: 3.67
You: Rate this recipe! Recipe Notes
If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
- Puree all ingredients for the sauce together in food processor or high powered blender for 3-5 minutes until completely smooth.
- Place carrot noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook noodles in a skillet on the stovetop, but I have found convection baking carrot noodles turns out perfect results every time and eliminates excess water. I get carrot noodles from Trader Joe's. You can also use sweet potato noodles or any other vegetable noodle.
- Once noodles are cooked, serve with alfredo sauce, top with fresh chopped basil (optional), and serve! Leftovers can be stored in the freezer and reheated later- if you are meal prepping, blend sauce and freeze separate, do not cook noodles until you are prepared to eat them.
5 Minute No Bake Paleo Brownies
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No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, vegan, and raw.
Print Recipe No Bake Paleo Brownies No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, and raw. Ingredients Brownies- 1 1/2 cup dates
- 3/4 cup raw cashews
- 3 tablespoons cocoa powder
- 2 tablespoons marine collagen peptides optional
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash of sea salt
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Brownies
- 1 1/2 cup dates
- 3/4 cup raw cashews
- 3 tablespoons cocoa powder
- 2 tablespoons marine collagen peptides optional
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash of sea salt
- In a food processor blend all ingredients for the brownies until the cashews have been blended and color/texture is evenly smooth. Press dough into the bottom of a 6" by 3" baking pan lined with parchment paper (I use a small cake pan- you can also use a bread loaf).
- Then blend ingredients for the frosting in the food processor and spread on brownies. Chill in freezer or serve right away!
Cheesy Vegan Cauliflower Mushroom Risotto
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Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce!
Print Recipe Cheesy Vegan Cauliflower Mushroom Risotto Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time! Ingredients Cauli Rice- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
Rating: 3.63
You: Rate this recipe! Info Cook Time 3 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 41
Rating: 3.63
You: Rate this recipe! Ingredients Cauli Rice
- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
- In a large fry pan sauté the cauliflower rice with 1 tablespoon olive oil on medium heat over the stove for about 3-4 minutes until soft (but not mushy!).
- In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
- Toss all the ingredients for the mushrooms together on a baking tray lined with parchment paper. Toast them in a toaster oven for a few minutes until cooked and slightly crisp (if you like them crispy). You can also bake them in the oven.
- Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!
Garlic Lime Cashew Hummus
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5 minute garlic lime cashew hummus is made without beans (gasp!). Deliciously creamy, smooth, and full of flavor! Whole30 and paleo friendly. Served with paleo cassava flour pita chips!
Print Recipe Garlic Lime Cashew Hummus 5 minute garlic lime cashew hummus is made without beans (gasp!). Deliciously creamy, smooth, and full of flavor! Whole30 and paleo friendly. Served with paleo cassava flour pita chips! Ingredients hummus- 1 1/2 cup soaked raw cashews to make: soak in hot water for 1 hour until soft.
- 3 tablespoons coconut oil
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon water
- 1 tablespoon fresh parsley leaves
- 1 head roasted garlic to make: cut in half, drizzle with olive oil, bake on 400F for 35 minutes.
- pieces of sun dried tomatoes
- chopped fresh parsley
- fresh cracked pepper
- sea salt
- drizzle of olive oil
- chopped raw cashews
- 1 batch paleo cassava flour tortillas
Rating: 5
You: Rate this recipe! Recipe Notes
Make sure you have soaked cashews and have baked garlic on hand. If not, then take the time to do this first. Also, if you want to serve with paleo pita chips prepare the paleo cassava flour tortilla recipe, because it will be used to make pita chips. See instructions in recipe.
Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Side Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
Make sure you have soaked cashews and have baked garlic on hand. If not, then take the time to do this first. Also, if you want to serve with paleo pita chips prepare the paleo cassava flour tortilla recipe, because it will be used to make pita chips. See instructions in recipe.
Ingredients hummus- 1 1/2 cup soaked raw cashews to make: soak in hot water for 1 hour until soft.
- 3 tablespoons coconut oil
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon water
- 1 tablespoon fresh parsley leaves
- 1 head roasted garlic to make: cut in half, drizzle with olive oil, bake on 400F for 35 minutes.
- pieces of sun dried tomatoes
- chopped fresh parsley
- fresh cracked pepper
- sea salt
- drizzle of olive oil
- chopped raw cashews
- 1 batch paleo cassava flour tortillas
- Begin by combining all ingredients for hummus in a food processor. Puree until smooth. Make sure you have soaked your cashews and baked the garlic. If not, then take the time to do this first.
- Plate and top off hummus with optional toppings.
- To make the pita chips, take the paleo tortillas, cut them in quarters, then spread out on a baking sheet. Cook the chips on 400F for about 20 minutes, turning on occasion to ensure even crisping. Leave the chips in the oven more or less depending on personal preference of crunchiness.
Instant Kale Pesto To Die For!
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Easy kale pesto that will knock your socks off! Because, pesto is DELISH! Whole30, paleo, and dairy free. Add it to many of your favorite meals. Ready in five minutes.
Print Recipe Instant Kale Pesto To Die For Easy kale pesto will knock your socks off! Because, pesto is DELISH! Whole30, paleo, and dairy free. Add it to many of your favorite meals. Ready in five minutes. Ingredients- 1 cup kale
- 1 cup fresh basil
- 1/4 cup parsley
- 1/2 cup olive oil
- 1/4 cup almonds
- 1/4 cup raw cashews
- juice of 1 lemon
- 2 garlic cloves
- 1/2 teaspoon sea salt flakes
Rating: 3.31
You: Rate this recipe! Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Condiment Votes: 16
Rating: 3.31
You: Rate this recipe! Ingredients
- 1 cup kale
- 1 cup fresh basil
- 1/4 cup parsley
- 1/2 cup olive oil
- 1/4 cup almonds
- 1/4 cup raw cashews
- juice of 1 lemon
- 2 garlic cloves
- 1/2 teaspoon sea salt flakes
- Pulse ingredients in a food processor until it reaches desired consistency. Store in fridge for up to one week.
Easy Vegan Strawberry Cheesecake
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Best, no bake, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture!
Print Recipe Easy Vegan Strawberry Cheesecake Best, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture! Ingredients Filling- 1 1/2 cup raw cashews
- 1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
- 1/2 cup maple syrup Room temp.
- 2 tablespoons coconut milk Room temp.
- 1/4 cup coconut oil melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1/4 cup strawberry preserves
Rating: 4.38
You: Rate this recipe! Info Passive Time 3-6 hours chill time Prep Time 10-15 minutes Servings cheesecake bites MetricUS Imperial Course Dessert Votes: 13
Rating: 4.38
You: Rate this recipe! Ingredients Filling
- 1 1/2 cup raw cashews
- 1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
- 1/2 cup maple syrup Room temp.
- 2 tablespoons coconut milk Room temp.
- 1/4 cup coconut oil melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1/4 cup strawberry preserves
- In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
- Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.
- Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
- In a food processor, blend the cashews until they become a pulp.
- Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
- Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
- Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.
- In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
- To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
- Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.