raw food | not-cho cheese


I credit Meg Pearson with giving me a proper introduction to raw foodism in 2013. I really did not think it could taste that good! Her book is a call to “start living life in the raw” with 40-plant based recipes that are absolutely sensational. One of my go-tos is Meg’s Not-cho Cheese because it’s not only delicious as a dip for fresh veg, but I also enjoy it over a warm bowl of brown rice. Top it off with simply stir-fried tofu and broccoli and you’ve got a savoury dinner. I have yet to master the raw zucchini noodles, that Chef Meg recommends pairing a saucier version of this with, but it’s on my list!

| Shopping List |
Cashews – 1 cup soaked and rinsed
Fresh Lemon Juice – 1  Tbsp
White Onion – 1/4 cup
Garlic – 1 clove
Cumin – 2 tsp
Red Pepper – 1 medium, seeded and chopped
Nutritional Yeast– 2 Tbsp
Salt – 1 tsp
Hemp Seeds – 1 Tbsp
Water – 1/2 cup

| Directions |
Whiz all in a blender until smooth. Add more water to make it saucier.

more fresh presse…
Raw Food | Avocado Salad Dressing
Raw Food | Carrot Cake Balls