I've been eating a raw vegan diet for the past two weeks and I'm not only feeling fantastic but I'm having fun coming up with new recipes to satisfy my cravings.
On a raw food diet you learn all about soaking raw nuts before consuming them to release the enzyme inhibitors. (You can learn more about that here.) I soaked my cashews in water first, then drained them and soaked them in coconut milk overnight. The result was fantastic! I processed that mixture with a few other ingredients to create a whipped masterpiece. I like it best dolloped on top of a fresh bowl of fruit!
This is the perfect 4th of July treat! It's great for a potluck or party because you don't have to worry about it spoiling out in the sun. Another bonus of eating dairy free!
Whipped Coconut Cashew Topping (V, GF, R))
makes ~ 1 cup
1 C. raw cashews, soaked & drained
1 (14 oz.) can coconut milk (full fat)
2 dates, pitted
1 Tb. raw agave nectar
1 tsp. pure vanilla extract
dash of ground cinnamon
pinch of sea salt
1. Soak the raw cashews for at least 2 hours, then drain.
2. Remove the lid to the coconut milk and use a spoon to remove the top layer of coconut cream that forms when the layers separate. Set that part aside to use later. Take the remaining coconut milk and use it to soak the cashews overnight or for 4-6 hours.
3. Once the cashews are done soaking, place them (coconut milk and all-do not drain!) into a food processor or high-powered blender along with 2 pitted dates, 1 Tb. raw agave nectar, 1 tsp. pure vanilla extract, a dash of ground cinnamon and a pinch of sea salt. Blend until completely smooth, scraping down the sides as you go if necessary.
4. Lastly, add the coconut cream that you set aside earlier and blend it in with the other ingredients for just 10 seconds.
The winner of the Musco olives sampler box is: