Vivapura » Dressings

Cashew Cheeze – raw, vegan style!

Susan — Fri, 13 May 2011 00:37:18 +0000

To continue with the simplicity theme…
(and another handy excuse to play with some more of our new cashew nut butter…!)
I decided it was time to share this amazingly yummy cashew nut cheese recipe with you all!
Check out the video to find out how to make this simple yet satisfying recipe:

Ingredients:
1 9oz jar Vivapuras’ cashew nut butter
1 big bunch of basil
2 small RED bell peppers
and to make it cheezy…
choose from:
1-2 dessert spoons of noni powder
OR 2 desserts spoons of raw apple cider vinegar
OR 2 dessert spoons of nutritional yeast flakes.
pinch of salt
squeeze of lemon

Directions:
Simply blend it all together until it makes a smooth paste!

TIP – for a harder cheeze, refrigerate over night

‘Cashew Cheeze’ is a great addition to your raw-repertoire!
It’s satisfying, healthy and delicious!
You can add it to pretty much anything,
…use it as a dip
or a cheezy sauce for your salads or veggies
…or in your nori wraps!
mmm mmm

Check out my next blog where I show you how to take this simple recipe one step further…
We’re going to make some cheezy KALE CHIPS!

Find out more about our raw cashews HERE
Grab yourself a jar of cashew butter HERE
This is the best cashew butter I have ever tasted!
Trust me you’ll be amazed!

Stay Tuned!
♥
S xxx

A Match Made in Heaven

Erika — Wed, 23 Jun 2010 21:49:13 +0000

I have a new food obsession, rather a food combination obsession: tahini and Spirulina Crunchies. Not only am I crazy for the flavor but it is an amazing texture combination as well.

Lately for lunch I’ve been wrapping leftover salad fixings, sauerkraut, tahini dressing and spirulina crunchies wrapped in nori. A nice thick layer of spirulina crunchies on top of tahini dressing in a nori roll reminds me of the days I used to put potato chips on my sandwiches.

Here’s a photo of a recent nori wrap prior to rolling:

Tahini Parsley Spread

1 jar Tahini
2 lemons, juiced
1/4 cup olive oil
1 tsp. salt
1 clove garlic
1/2 cup water
1 bunch parsley, roughly chopped.

Add everything except water and parsley to a food processor. Begin processing and slowly pour water in while the machine is running. Once it is smooth a creamy turn off machine and add parsley. Pulse machine until parsley it mixed in but still distinct pieces. Eat with copious amounts of spirulina crunchies.

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Basil Red Pepper Spread

Erika — Wed, 10 Feb 2010 23:13:59 +0000

For ages I have been obsessed with the combination of fresh red peppers and macadamia nuts. The first time I had this combination was in a dehydrated nut cheese from Pure Food & Wine. Since then I have made dips, dehydrated cheeses and crackers featuring these two ingredients.

The other night a dear Patagonia friend had a going away party, I decided to make a macadamia red pepper spread to bring to the party. While I was waiting in line at the amazing Red Mountain grocery store to buy my red peppers I found myself very distracted by the bags of fresh basil sitting next to the register. I had never put any herbs in this spread in the past but the basil could not be resisted! And now, I think I have a new favorite!

Basil Red Pepper Spread

2 cups Macadamia Nuts
1 tsp mineral rich salt
black pepper
3 tbs. nutritional flakes
1 clove garlic, chopped
1 large lemon, juiced
2 tbs. Red Pepper Miso (by South River Miso Company)
2 red bell peppers, chopped
1/2 cup water
1 bunch of fresh basil leaves

Place macadamia nuts in a food processor. Process until the nuts are finely chopped and starting to clump up. Add the salt, black pepper, nutritional flakes, garlic, lemon juice and miso and start running the food processor. Slowly drizzle the water in the through the spout while your processor is running. Once water is added start feeding the red pepper pieces through the spout as well. Once ingredients are well combined stop the processor. Add the fresh basil and pulse the machine until the basil is chopped up but not totally blended in.

Excellent served as a dip, with raw crackers or on top of your salad garnished with Spirulina Crunchies.

Parsley Miso Dressing

Erika — Tue, 09 Feb 2010 18:18:33 +0000

I engage in a lot of salad eating. A good salad for me includes a hearty dressing though. Something tasty and savory with good fats to help absorb all those fat soluble minerals in my greens. This dressing is also great because the miso is chock full of beneficial bacteria, another excellent addition to my salads nutritional profile.

Parsley Miso Dressing
1/4 cup Really Raw Almond Butter
1/4 cup Garlic Red Pepper Miso (made by South River Miso)
1 head of parsley, chopped
1 large meyer lemon, juiced
1 clove garlic
1/4 cup Styrian Pumpkin Seed Oil
1/2 cup water
1 tsp. dried wakame

Place everything in a high speed blender and blend, blend, blend!