Sauces and Dips

Chocolate Cashew Cream

Raw Chocolate Cashew Cream

Raw Chocolate Cashew Cream

I made up this cashew cream to accompany a cheesecake that I made up a few days ago (which is happily stashed away in the freezer)…

Upon whizzing this ultra creamy cream up in the vitamix… I am thinking that it is very much like that delicious chocolate custard I used to eat as a kid… tastes similar and has that same smooth consistency… but guess what?  It is soo much better… this has no dairy, is not processed, no added colours or flavours and is 100% natural and wow so yummy…  only thing left to wonder is whether there will be any left tomorrow to serve up with the chocolate mocha cheesecake…

Here’s the recipe… (and yes you can make it with any blender / processor but it just may not be quite as smooth)


1 cup raw cashews (soaked 2 hours)

1/4 – 1/2 cup filtered water (start with a little and add to get the consistency you’d like)

2 Tsp. cacao powder

1 Tbsp. agave nectar (or maple syrup is fine too)

1/2 Tsp. vanilla powder

pinch of celtic sea salt

Blend all the ingredients together – start off with only 1/4 cup water and add to get the right consistency.

I stopped the vitamix 2 -3 times to scrap down the sides – then whizzed it all up again 🙂

Delicious – eat on it’s own or serve with any of your favourite desserts.

Eat Well.  Be Well.

Ally x


Day 359 – Quick Parmesan

Hemp Parmesan

Hemp Parmesan

There are a number of different Raw Parmesan recipes I have come across – below are 2 recipes and a third I blogged earlier.  Use on pasta, pizzas and salads or whenever you’d like to add a cheesy kick to your dish.

All use Savoury Yeast Flakes…

Hemp Parmesan:

In a small bowl mix together

2 Tbsp. hempseeds

2 Tbsp. nutritional yeast flakes

1/8 Tsp. sea salt

Macadamia Parmesan:

In a small food processor – process together

1/4 cup macadamias

2 Tbsp. nutritional yeast flakes

1/4 Tsp. sea salt

Walnut Parmesan – previously blogged…

Day 356 – Raw Bolognaise Sauce

Bolognaise Sauce

Bolognaise Sauce

Looks like Bolognaise – texture like Bolognaise – eat with Zucchini spirals or shredded Celeriac – top with a Raw Parmesan – doesn’t taste like Bolognaise though.

I found this a little sweet – I did enjoy it but it didn’t ‘jump’ out at me as amazing like so many other recipes.  One thing is for sure  – this is a very healthful and nutritious sauce – packed with protein… perhaps next time I will go a little easier on the apple cider vinegar or use lemon juice instead.

This recipe has two parts: the tomato sauce and the meat which is a seed mix.  Some of the seeds need soaking – so put them on to soak before you start.

Tomato Sauce… makes about 4 cups…

Place in a food processor the following…

1 cup soaked sundried tomatoes (or if using the ‘in oil’ ones, rinse off the oil)

5 medjool dates, pitted

1/4 red onion

1 Tbsp. Italian herbs

1 clove garlic

2 tomatoes, chopped

1 large carrot, roughly chopped

… process together until lovely and smooth and well combined.  Place in the fridge while you make your seed mix.

Seed Mix…makes 2 cups…

Place in a food processor…

1/2 carrot

1/2 cup fresh parsley

1/2 cup sunflower kernels, soaked for 1 hour

1/4 cup pumpkin seeds, soaked for 1 hour

3 Tbsp. Tamari

2 Tbsp. apple cider vinegar or lemon juice

1 Tbsp. Miso paste

… blend until smooth – you may need to scrap the sides and process a couple of times.

Add to the food processor…

1/4 cup sesame seeds, soaked for 1 hour

1/4 cup hempseeds

…pulse to combine.

To make the Bolognaise Sauce…

Stir together the seed mix and tomato sauce.

That’s it – ready for your celeriac or zucchini pasta.

Ally x

Giving credit where credit is due…

This recipe comes from the Becoming Raw book by Brenda Davis.

Day 353 – Spicy Sun-Dried Tomato Herb Pate

Spicy Sun-Dried Tomato Herb Pate

Spicy Sun-Dried Tomato Herb Pate

This is something I whizzed up this afternoon and turns out it is perfect as a canape with a little olive and chilli…


Soak 1/2 cup sunflower kernels and 1/2 cup pumpkin seeds for 2-3 hours

1 Garlic clove

1 Tbsp. Italian dried herbs

1/4 red onion

2 Tbsp. sun-dried tomatoes (in oil)

juice of 1/2 lemon

1/2 Tsp cayenne pepper

1/4 Tsp. sea salt.


Place all ingredients into a small food processor and process until well blended and the consistency that you’d like.

Serve on flaxseed crackers with some sliced green olives and a little fresh chilli.

Will keep in the fridge for 3-4 days in an airtight container.

Ally x


Day 348 – Avocado and Cucumber Dip

Avocado and Cucumber Dip

Avocado and Cucumber Dip

This recipe was actually under the soup section of the recipe book.  It makes a really rich and creamy soup if you were going to eat it as a soup – I think it works better as a dip – but try it and see what you think!

Ingredients:… makes 2 cups…

2 avocados, peeled and pitted

2 cucumbers, rough chopped

1/2 cup of fresh dill

1 Tbsp. lemon juice

1/2 Tsp. sea salt

1-2 Tbsp. water (to blend) (I used 1/4 cup of coconut water)


Place all ingredients into a blender and blend until lovely and creamy.

Serve as a dip or serve as a soup – best eaten within an hour of making it.

Ally x

Giving credit where credit is due…

This is another great recipe from Alissa Cohen


Day 347 – Blue Cheese Dressing

Blue Cheese Dressing

Blue Cheese Dressing

This is not a recipe that you can just whip up in an afternoon – you do need to make some Grezzo Cheese first.  Luckily I had a stash in my freezer, so it was just a matter of thawing and using.

Definitely worth making – this is amazing!

Ingredients:…makes 1 1/2 cups…

1/2 cup macadamia nuts

1/4 chopped red onion

1 large garlic clove, smashed

1/2 cup Grezzo Cheese

2 Tbsp. apple cider vinegar

1 Tbsp. fresh herbs (parsley, rosemary, thyme)


Place the macadamias, onion and garlic into a food processor and process until coarsely chopped.

Add the grezzo, vinegar and 1 Tbsp. water and process until smooth.

Place the mixture into a bowl and stir through the fresh herbs, season with salt and pepper if desired.

Serve with burgers or whenever you want a creamy dressing.

Absolutely delicious!

Ally x

Giving credit where credit is due…

Love it Alissa Cohen – thanks (from ‘Raw Food for Everyone’

Day 341 – Avocado Lime Sauce

Avocado-Lime Sauce

Avocado-Lime Sauce

This is a great alternatively to guacamole – great as a dipping sauce or having with Tortillas.  This makes a generous 2 cups – I usually halve the recipes when I make it 🙂


2 ripe avocados

120ml extra-virgin olive oil

1 cup coconut water

2 cloves garlic

juice of 2 limes

pinch of sea salt

1 Tsp. agave nectar

dash of cayenne pepper


To make simply place all ingredients into a blender and blend until rich and creamy and smooth…

Serve with Thai Spring Rolls, use as a dipping sauce or eat with your favourite Mexican food 🙂

Ally x

Giving credit where credit is due…

Thanks Jenny Ross – another one of your great recipes…

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