Creamy Cashew Icing Raw Foods Recipes
CREAMY RAW CASHEW CAESAR DRESSING
If you're a huge Caesar salad fan like I am, you may have had trouble finding a plant-based dressing that compared to the creamy, garlicky, dairy-based dressings everyone knows and loves. Over the past 2 years I have tweaked this to be just right. Went vegan and thought you'd never have a tasty Caesar dressing again? You will be pleasantly surprised! Oil-free, totally raw (except the capers), and packed with all the health benefits of cashews! Store in a mason jar in the fridge for up to 7 days.
Provided by TrueCanadian
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Caesar Dressing Recipes
Time 5m
Yield 5
Number Of Ingredients 9
Steps:
- Combine cashews, water, garlic, lemon juice, balsamic vinegar, capers and brine, salt, mustard, and pepper in a cup-sized high-powered blender (such as Ninja® or Vitamix®). Blend until creamy.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 7.7 g, Fat 9.5 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 346.8 mg, Sugar 1.4 g
CREAMY CASHEW ICING (RAW FOODS)
I found this in the newsletter from my local health food store. They got it from goneraw.com and say it goes well with Recipe #339136 .
Provided by mliss29
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).
Nutrition Facts : Calories 827, Fat 63.5, SaturatedFat 12.6, Sodium 1168, Carbohydrate 54.5, Fiber 5, Sugar 14.4, Protein 21.3
CARROT & ORANGE CAKE WITH CASHEW CREAM ICING
My DH is supplementing his diet with more raw foods and he asked me to make him a carrot cake with icing. I found this recipe on the Raw Chef site and tweaked it a little to suit my tastes. Its really good, and a little goes a long way as holds true with most raw foods. The reason raw food goes further then cooked IMHO is that the enzymes in the food are "alive", and because of this the ability for your body to process and digest them is better. You get the full nutritional benefit from the food when its raw. The satisfactory factor goes up when you eat raw. Please use organic where ever possible. NOTE: I didn't include the soaking time for the dates and the setting up time for the cake and icing in this recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE SPICE BLEND:.
- 3 tablespoons cinnamon.
- 1 teaspoons each ground cardamom and carraway.
- 1/4 teaspoons each nutmeg, ginger and cloves.
- FOR THE DATE PASTE:.
- If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.
- ASSEMBLE THE CAKE:.
- In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish.
- Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
- FOR THE FROSTING:.
- Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
- Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.
- Garnish the cake with ground nutmeg.
- Bon Appetit!
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