Raw cashews have a subtler flavor than their roasted counterparts, so they’re great for adding creamy texture to your dishes without overpowering other flavors. Raw cashews provide beneficial iron, important for oxygen transport in your body. They are also rich in other minerals like zinc, copper, magnesium, potassium, phosphorus, calcium, manganese and selenium. These little cashew nuts actually look like a big smile. In fact, they are potentially good for boosting your mood, helping with depression and stabilising your thoughts. Raw cashews are so versatile in raw/ vegan recipes – great for raw desserts, cheese, soup, dips, smoothies, etc. They are a staple in my pantry. This raw cashew cheese is a wonderful non-dairy vegan substitute if you have trouble consuming dairy. It does taste like a real cheese, thanks to my friend, nutritional yeast. Great for dips, snacks and appetiser!
1 1/2 cup raw cashews, soaked overnight
1 cup almond milk or water
1 tbsp nutritional yeast
a pinch of salt
a squeeze of lemon
Drain the soaking water and place the cashews in a blender. Puree with just enough almond milk to help them puree. Scrape down the sides of the bowl frequently and puree until smooth. Add salt and lemon. Blend one more and transfer to a serving bowl. Serve with raw veggies or crackers. To make a raw lasagna, I sliced cucumber lengthways and layered with cashew cheese. You can also add vanilla, maple syrup and cinnamon to this cashew cheese for a sweet flavour – great for a healthy icing on cake or muffins.