I know you don’t have any time to mess about reading a blog post. You. Need. Cheese.
Don’t soak your cashews, no one has time for that sh*t.
2 cups cashews
1 cup water
1 teaspoon of salt
1/4 cup of lime juice
2 tablespoons of ‘nooch’ (nutritional yeast)
Mine blends so well in a Nutribullet using the short blade. It blends into a perfect thick, creamy sauce in 10 seconds.
CHEEEEEESE on spuds, cheese on cauli and broc, cheese on pizza, cheese in your sammies, cheese on everything.
I’m not a fan of too much nutritional yeast and I feel the ratios here are perfect. Add garlic or pepper if you want. I keep mine simple.
Posted by Jess on March 13, 2017
Ohhh yum. My 3 year old is really fussy about anything saucy or creamy but he loves this and so do I! Here he is enjoying some sour cream dip and veggies after an afternoon building a garden box.
Enjoy this sour cream with carrots, cucumber or celery, on tacos (raw or cooked) or dip crackers in it. Some people like to add garlic or chives to turn it into an delicious aioli. It also makes a great dressing for salad.
❤ It’s so tasty!
1 & 1/2 cup cashews (soaked for at least 1 hour in hot water or overnight in cold)
1/2 cup water
2 teaspoons apple cider vinegar
The juice of 1 lemon
1/2 teaspoon of salt
Blend all ingredients until it takes on a whipped consistency. Add a dash more water if needed to get things moving, and a wee pinch more salt (if you like) to taste.
MASTER TIP/SOAKING ALTERNATIVE: to make a really creamy dressing what you should do is first turn the cashews into a fine flour by blending them dry first. Then add all other ingredients and blend. This results in a smoother, faster cream.
Posted by Jess on September 28, 2015
What a time to be alive.
This is my gift to the people. It feels like the pinnacle of my contribution to veganism. I take full credit for the modification of other vegan ice cream recipes into an incredibly simple, quick, cheap recipe – with no fancy ingredients – that scoops directly from the freezer with the perfect softness.
Right now I only recommend this one particular brand of coconut cream, but it’s the ubiquitous Woolworths Homebrand Coconut Cream found in Countdown supermarkets for $1.20 per tin.
1/2 cup sugar (I prefer coconut sugar)
1/4 cup maple syrup (I use the inexpensive imitation stuff)
2 tins Woolworths Homebrand Coconut Cream
2 teaspoons vanilla extract
1/4 teaspoon salt
Ensure your ice cream maker bowl has been frozen for at least 24 hours.
Put all ingredients into a pan and stir over a low head until sugar has dissolved – no need to boil. Place mixture in freezer or fridge until very cold.
Once cold assemble ice cream maker and pour mixture into bowl. Churn until very thick. Return churned ice cream to freezer and freeze. You should be able to eat this as ice cream after it’s been frozen for around 1 and a half hours.
Makes 850ish mLs.
This is absolutely as delicious as the fancy brands that are around $8 for 400mLs.
This is the vanilla recipe and it operates as a base, flavour this any way you damn well please.
NOTE: If you are a rebel and a troublemaker with no regard for potential waste you can trial other cheaper brands of coconut cream. You’re a braver kind than me. Let me know how you go. One of the most important thing to avoid is the formation of oil on top of your mixture. If oil forms it will destroy your batch. Watch out for that with other brands. If oil forms, remove as much as you can. You may also use coconut sugar and agave to make it low GI. Experiment with Stevia and Erythritol; the world is yours.
Posted by Jess on March 18, 2015
Hummus, sauerkraut, pumpkin seeds, carrot, green beans and cucumber.
Sauerkraut is epic with Hummus.
Sauerkraut is basically Hummus’ life partner; they were just meant to be together and even though they are both awesome alone neither of them are quite as awesome alone as they are together. Once you enjoy them together you’ll never want to eat ‘just hummus’ or ‘just sauerkraut’ alone again. I don’t know where I’m going with this but you should probably try this basic bowl because it’s clearly more delicious than you expect.
Posted by Jess on January 25, 2015
This yumness is pretty self explanatory, but those are spiralised zucchini/courgette ‘noodles’ with a heavy serving of raw pesto and a side of avocado, baby tomato and alfalfa.
To make pesto blend:
2 large handfuls dry basil leaves (must be dry)
1 generous dash of oil
generously salt to taste
Posted by Jess on January 18, 2015
So, so simple and pretty!
This adorable salad is just fried, diced tofu, diced watermelon, diced mango, diced cucumber, on a bed of salad with a side of balsamic. Balsamic vinegar isn’t absolutely necessary as the juicy fruit acts as a lovely dressing. An alternative dressing is to blend tahini and mango with a dash of water and drizzle it atop. Salt if you please!
Posted by Jess on January 16, 2015
Mmmm, olives are my new thing. I hated them until 2 weeks ago and now I’ve formed a new habit. I enjoy big, juicy kalamata olives. This is super olivey; only for the brave. In terms of raw food this is a big meal! So it might be enough to keep you going all day!
Approximately 100g of LSC (linseed, sunflower and chia seeds)
2 teaspoons mixed herbs
1 handful pumpkin seeds
1 handful sunflower seeds
5 chopped sundried tomatoes
1 teaspoon miso
1/2 teaspoon mustard
dash of salt to taste
generous drizzle of olive oil
dash of water to make into mouldable dough
Blend all ingredients, form into dough, dehydrate. Serve on salad of tomatoes, avocado, olives, cos lettuce and cucumber. Drizzle with basil pesto (basil, salt, ground cashew, oil).
Posted by Jess on February 13, 2014
Banoffe Pie is notoriously rich and sweet so I really suggest berries here to offset the sweetness. The toffee sauce is next level; count on it.
This didn’t take that long to make, I probably spent about 20 minutes in the kitchen.
Dates soften in roughly 5 minutes in boiled water.
1 pre-soaked date
1 tablespoon of cocoa powder
water to moisten into a dough
Blend, then press into a tin.
1/2 can of extremely thick coconut cream (I prefer Family Choice)
1 pre-soaked date
2 heaped dessert spoons of peanut butter
1 dessert spoon of coconut oil
10 presoaked dates
Dash of coconut cream to add creaminess
Salt to taste
Cinnamon & strawberries.
Firm up in the freezer (do not freeze), then serve.
Posted by Jess on January 10, 2014
Once I make raw bread – which is incredibly quick to prepare – it lasts for days and then I can throw together beautiful sandwiches on the fly, such as this!
Raw bread simply requires you to put half a carrot into a food processor and process it finely, then mix LSA and a dash of water and a bit of salt until doughy. Flatten out and shape into thin sandwich shapes and dehydrate. Flip half way through.
Tahini sauce, sundried tomatoes, two-types of sprouts, avocado, sea-salt
Posted by Jess on January 9, 2014
Sorry about the Instagram shot, it’s all I got before it was devoured by my wee boy.
This is absolutely delicious for grown-ups or children.
Fried pumpkin seeds, broccoli, mixed with sprouted quinoa (optional) and served with a side of hummus. When I’m making it for my son I chop the broccoli finely and mix it all together before serving – delicious! Because I can’t handle the garlic in store-bought hummus I either make my own or serve it with tahini sauce.
Posted by Jess on January 6, 2014