RAW JICAMA TACOS WITH SPICY CASHEW CHEESE

 

 

I think this has become one of my favorite raw meals for the moment!  My husband and I are taco fans and wow!  This dish is super refreshing and delicious.  This recipe was inspired by Gluten Free Cat. I saw this Raw Jicama Tacos with  Spicy Cashew Cheese recipe on Facebook and just fell in love with the idea.  Once I tasted it, I was sold.  It will be one of my go-to recipes, especially this summer.  Thank you Gluten Free Cat!

 

If you haven't tried jicama yet, I really encourage you to do so.  It's a refreshing and crisp and has a mild flavor that adapts to its surroundings.  It's a root vegetable native to Mexico and Central America and often is simply eaten peeled with a dash of salt, chili powder and some lime juice.  There are definitely many other ways to eat it and these raw tacos is one of them.  Check out these facts about jicama.

 

I also love this spicy cashew cheese recipe because there is no fermentation time. I hope you enjoy it as much as I did.

 

RAW JICAMA TACOS WITH SPICY CASHEW CHEESE

 

1 jicama, cut into round slices

Spicy Cashew Cheese - recipe below

Slice tomatoes

Micro greens

Baby spinach or your favorite leafy greens sliced thin

Gucacamole

 

 

Slice the jicama in thin round slices using your mandoline.  Soak them in lemon juice, if you have time, overnight.  Or, for at least 30 minute.  This will help soften the jicama if you cannot slice it thin enough and gives it flexibility.  Prepare all your other ingredients. 

 

 

SPICY CASHEW CHEESE

1 cup cashews soaked for at least 2 hours, drained and rinsed

1/4 cup chopped red bell pepper

2-3 slices of jalepeno pepper

1 clove of garlic

1/2 teaspoon sea salt

1/2 teaspoon turmeric

1/4 cup water - use a little more if needed

 

 

For the spicy cashew cheese, blend all the ingredients together in a high speed blender scrapping down the sides making sure that its all blended well smooth or to your desired consistency.  It is now ready to serve.  Makes about 1 cup.

 

To assemble the tacos place a few jicama shells together folded and fill with your ingredients and serve with limes.  The lime juice just adds that extra kick and zest.  And there you have it.

 

Bon appetite!

 

Join the discussion!

Do you have a favorite raw taco recipe?  We'd love to hear what it is. Please share in the comments below. Links are welcome!

 

 

STACKED YELLOW SQUASH CHIPS WITH MANGO AVOCADO SALSA AND HERBED CASHEW CHEESE CRUMBLE

 

 

I know, I know... I am really going to town with this cashew cheese.  But, I am happy because I was able to use the cashew cheese to the full, in a variety of recipes.  The options are endless and it's really versitile and flavorful.  I loved using it and eating it with this recipe.
 

If you missed my previous recipes, you can find the raw cashew cheese base recipe HERE.
 

I also made Raw Herbed Cashew Cheese and then the Raw Berry Cream Tarts the the cashew cheese base.
 

This recipe is super simple and easy to make...

 

STACKED YELLOW SQUASH CHIPS WITH MANGO AND AVOCADO SALSA WITH HERBED CASHEW CHEESE CRUMBLE

 

 

For the salsa

 

1 cup mango chopped

1 cup ripe avocado chopped

1/2 cup chopped red onion

1 cup ripe tomato chopped

1 clove of garlic, chopped

1 -2 lemons, juice of

1 teaspoon extra virgin olive oil (optional)

Salt and pepper to taste

Garnish with fresh cilantro or basil

 

 

For the chips

 

1-2 yellow squashed, washed, peeled and sliced into desired chip sizes

Get the Raw Herbed Cashew Cheese recipe HERE.

 

Instructions

 

Mix all of the salsa ingredients together, season and set aside.  Slice your yellow squash into even sized slices so you can stack them and make a nice presentation.  First, place one slice at the bottom of the plate and layer with with the salsa and continue stacking as shows in the photo, then top with the raw herbed cashew cheese.

 

 

Voila!  So easy!
 

You can also change it up and use different vegetables for the "chips"... beets, zucchini, or jicama... I love it!

 

Enjoy!

 



Join the discussion!

Do you have a favorite salsa and chip recipe? We would love to hear what it is! Share it in the comments below.

 

Links are welcome.



RAW BERRY CREAM TARTS

 

Wow!  I am finally back from being away a week.  First to Alt Design Summit in Salt Lake City, which was super fabulous.  I learned so much and was really inspired.  I can't wait to be able to implement what we learned.  Then I headed over to Las Vegas for a trade show for my "other" job.  Phew!  So good to be home. 

 

I made this recipe before I left and am finally posting it.  Thank you all for your patience.  This is the second recipe I made using the Raw Cashew Cheese.  It was super, super delicious and light.  If you like berries, then you will love this!  I made it for some friends who are neither raw nor vegan and they loved it.  They loved the natural flavor, lightness and sweetness it had.

 

 



I was inspired by jarOhoney, one of my favorite blogs to visit and be inspired by.  My crust is slightly different as you do not have to dehydrate it.  I love how this came out and I don't feel guilty eating it!

 

RAW BERRY CREAM TARTS

 

Makes about 20 mini-tarts

For the raw crust

 

1 cup whole raw organic whole hazelnuts

Water for soaking

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 cup shredded organic coconut

8 dates, pitted

1 teaspoon vanilla

1 tablespoon raw honey or raw organic agave

20 mini paper baking cups

 

For the raw berry cream topping

 

1/2 cup whole fresh organic blueberries

1-1/2 cups whole fresh organic blackberries

1 tablespoon  raw honey or raw organic agave

1 cup room temperature raw cashew cheese - click HERE for the recipe

 

instagram of my mini crusts

 

instagram of my berry cream



Directions

 

In a large mixing bowl, soak your hazelnuts cool water for 14 hours and then drain and dry the hazelnuts well.  In your food processor pulse your hazelnuts into a fine meal. Add the cinnamon, nutmeg, coconut, dates, vanilla, and honey or agave and blend well.

 

Line your mini cupcake pan with the baking cups and spoon in about 2 teaspoons of the crust mixture in each and gently press evenly to the top of the baking cups.  It will be about 1/4 inch thick, just like you do with a pie tin, etc. Put them in the freezer for about 1 hour.

 

In your food processor, puree 1/2 cup blueberries and 1/2 cup blackberries until smooth, stir in the agave syrup.  This turns into a really nice fruit sauce.  I definitely want to use to top other yummy desserts or breakfasts!  Add the fruit sauce to the cashew cheese and blend well until smooth-this is now your filling. Spoon in the filling on top of the crust to over-fill the crusted cups. Garnish with remaining fresh fruit and store in the refrigerator until ready to serve - about 3 hours. 

 

Store the remaining desserts in an airtight container in the refrigerator.

 

Enjoy!

 



 



 

 

Join the discussion!

Do you have a favorite Raw or Vegan Berry recipe? We would love to hear what it is! Share it in the comments below.

 

Or, let me know what other raw desserts you would like to see. 

 

Links are welcome.

 



RAW CASHEW CHEESE

I was vegetarian for many years before I switched over to mostly raw vegan.  For years I thought I would miss cheese too much.  But, to tell you the truth, I don't.  And the fact is, there are so many great alternatives like this, eating is still very exciting.  The flavors and textures are just out of this world!  I can't forget to mention too that my body is thanking me for it. 

One of my new favorite blogs is jarOhoney. They have fabulous recipes!  This recipe is based of their Cashew Cheese recipe. This is my first attempt, and really it was so easy! 

 

I will be using this cheese to make one or two recipes in the next couple days and hope to post them next week.

RAW CASHEW CHEESE

2 cups whole raw organic cashews  - buy whole cashews to ensure the best quality of nut which equals the best quality of cheese

1/4 cup raw organic apple cider vinegar

1 small ripe organic lemon, reserve juice then save peel for another recipe

3 tablespoon of water

3 layers of cheese cloth about 8 inches long

large rubber band

twist tie

long wooden or plastic spoon

deep container to hang the cheese ball from - read further and as show in the photo above

In a large bowl, soak the cashews in clean water for 16 hours.  Drain the cashews and rinse well.  In a blender blend on high the cashews, vinegar and lemon juice.  Add the water 1 tablespoon at a time, to ensure smoothness of the cheese.  Be sure to blend to a creamy paste. 

Open up and then layer your cheese cloth together on top of each other.  Spoon in the cheese into the center.  Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze.  Tie the cheese cloth onto the large spoon or stick and suspend it in the large bowl to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball.  Hang for 24 hours, drain the container if need be.  Gently unwrap your cheese and place in a sealable container in the refrigerator up to 1 week.

  

Enjoy!

Join the discussion!

Do you have a favorite raw cheese recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.