raw vegan

An easy, nutritious and delicious Everyday Green Smoothie. Vegan, gluten free, refined sugar free and ready in 10 minutes or less.

Everyday Green Smoothie (vegan, gluten free, refined sugar free)

zucchini,

spinach, spinach

vanilla plant protein (I like this protein)

tbsp hemp seed hearts

tbsp ground flax seeds

tsp cinnamon

tsp vanilla extract

1/2-1 cup non-dairy milk of choice, more as needed*

In a high power blender add all ingredients and blend until smooth. Use a tamper to help ingredients blend, and adding additional non-dairy milk as needed, or until desired texture is achieved.

https://www.youtube.com/watch?v=O4yIJwrO6Rs

Summertime vegan eats :) Collard wraps, gluten free sourdough bread, smoothies and a salad hack.
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What I Eat in a Day 🌞 Summer Vegan Eats | Collard Wraps & Gluten Free Sourdough
https://youtu.be/O4yIJwrO6Rs

#vegan #whatieatinaday #veganrecipes #glutenfree #nyc #veggiekins #remypark #sourdough #cooking #healthyeating #glutenfreevegan #collardwrap

What I Eat in a Day 🌞 Summer Vegan Eats | Collard Wraps & Gluten Free Sourdough

These no-bake oatmeal energy balls are so easy to make! They are vegan, raw, delicious and packed with good nutritional values. These date energy bites are perfect as a snack, as a healthy dessert or even for post workout energy snack. The beauty of these energy balls, is that you can vary the toppings and the flavors you like.

No-Bake Oatmeal Energy Balls – 3 Easy Recipes

(200 grams) Pitted medjool dates

(90 grams) Rolled oats

(80 grams) Natural peanut butter

Flax seeds

Salt

(80 grams) Tahini paste

Sesame seeds

Cocoa powder

Chia seeds

Vanilla extract

Desiccated coconut

https://www.youtube.com/watch?v=LoWTjUl9t4Y

Raw vegan raspberry cheesecakes that are gluten-free, and refined sugar-free

Raw vegan raspberry cheesecakes

almonds

Medjool dates

raw cashews (soaked overnight, rinsed, and drained)

coconut milk

maple syrup

lemon juice

coconut oil, melted

tsp vanilla extract

raspberries

cashews (soaked overnight)

almond milk

In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn&#8217;t sticky enough to bind together, add a couple more dates.

Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes

Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.

Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.

Let freeze for 4 hours then remove from freezer and serve

To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes

Thank you for this recipe, it worked really well :) I used the walnut, date &amp; cacao base from your dragonfruit bar recipe and only had cherries so whizzed those for the top layer. Topped with some cacao nibs and it looked and tasted great!

Just perfect, easy, tasty, healthy and quick! I keep them in the freezer and lift out 10-20minutes before serving. Not too sweet and guilt free. 5 stars x

omg so good!!! took a lot of dishes, but totally worth it!! thank u for another awesome recipe!!

I made the cakes so far and they look divine! Just a question about the icing I have the icing ready and stored in fridge, can I pipe onto cakes and then refreeze with icing or do I need to ice just before serving? Thanks! 

A delicious raw vegan berry cheesecake recipe, requiring no baking whatsoever. Healthy, vegan, gluten-free, oil free and refined sugar free.

Vegan Berry Swirl Cheesecake (gluten-free, oil free option)

medjool dates, pitted

raw cashews

almonds, rolled oats

cashews,

salt

berries

Prepare cashews by soaking for at least 3 hours, orovernight. Leave out on the counter in a cool dry place. Strain and rinse before using.

Prep a 9”x5” loaf pan with parchment paper.

To create crust layer, combine cashews, dates and almonds in a food processor, pulsing until ingredients break down and form a dough-like consistency. Transfer to the bottom of your pan and press down, to form an even crust.

Next, add soaked cashews, lemon juice, vanilla, maple syrup or dates, coconut milk and salt to a high speed blender. Blend until completely smooth, scraping down sides to make sure everything is blended evenly. Mixture should be smooth and pourable, like a pancake batter.

Pour half of the blended mixture over top of the crust layer. Tap the loaf pan on a hard surface to remove air bubbles, and flatten out the surface. Chill in freezer for at least 15 minutes.

With the remaining blended mixture, add berries of choice and blend again. You’ll get a beautiful berry colour and flavour. Pour this mixture over top of the first 2 layers, and swirl with a toothpick or knife if desired.

Freeze for about 3 hours, or until fully firm, ideally overnight. For best results, allow to thaw for about 5 minutes before slicing into squares.

A simple plant-based parmesan cheese made with raw cashews or almonds, nutritional yeast, a little Italian seasoning, and a pinch of salt. It's great on top of pastas, pizza, veggies and anything else you can think of.

Plant Based Parmesan Cheese

nutritional yeast

Italian seasoning

Put all the ingredients in a food processor and mix, pulse, mix, pulse until it&#8217;s fairly fine and looks like parmesan. If you do want it &#8220;chunkier&#8221;, blend a little less.

This is absolutely delicious. So popular in my house that as soon as one batch is finished, I make another.

I cannot thank you enough for your recipes, they taste good and are really so simple.  I love you encourage us to change it to fit our taste. (I would do it anyway, but it's good to know you don't get offended)

LOL! Suzie, I love this message. It encourages me so much. First, I'm thankful and honored you love the recipes. But, I'm even more excited you make things fit to your liking. That's what it's all about. And, really...us food bloggers are just taking things we like and making it our own. We should be encouraging others to do the same. Peace and blessings.

Thanks! I looked up Anthony's nutritional yeast from the picture (you link sends you to Bob's Red mill). I was so excited to see that Anthony's has an unfortified nutritional yeast!! 

The more I find out about my health issues, the smarter I need to be. Due to a relatively common genetic mutation, my body can't process folic acid (synthetic); only methyl-folate (the active form). Neither can it process cyanocobalaman (B12), only methylcobalamon (the methylated form). 

Mine just came in and I am looking forward to trying it in this recipe and my tofu scramble. :) I really missed parm!! Excited to try it.

Nailed it! Obviously, this doesn’t taste just like Parmesan.... but it is an excellent substitute. It is also the third version of this I have tried from different food blogs, and it is the best for my personal taste. The Italian seasoning really is a great addition. Thank you so much for keeping these delicious recipes so simple!

This is so delicious! I made it today for your lasagna  tonight. It is so good!  Better than any other I’ve made. I now go first to your recipes when I want a guaranteed wonderful meal! Thanks

Love everything about this recipe!  The simplicity of preparation, the taste and versatility and......cashews!  Need I say more?

Love this stuff - 2nd time we've made it - and my Hubby actually made it this time !

I made this today and sprinkled some of it on top of the pasta veggie dish I had for dinner.  It tastes pretty good. I halved the recipe and still ended up with quite a bit. I was able to fill an 8 ounce maaon jar with an additional 2 spoonfuls left over. As for the time it took to whip this up, it literally took all of a few seconds...two to three pusles in my food processor.

My only critique is that I found the amount of nooch (nutritional yeast) to be a bit much and I actuallly happen to like nooch, but I found that the nooch overpowered all of the other ingredients. So next time I will cut the amount of nooch in half and then add more, if necessary, based on my taste.

All in all, this is a good recipe for vegan parmasean.  👍

Love this!  I put a lot on a large bowl of a stew that I make frequently of DIY broth with tons of seasoning as the liquid for a grain pot cooked with spices  (oat groats), beans cooked with spices (black-eyed peas), caramelized onions &amp; mushrooms, and garlic.    But still it needs SOMETHING.  Sometimes I mix in a few  tablespoons of dijon mustard or Trader Joe aioli,  But tonight was Shane's vegan parm and it is GOOOOOOOOD!  Pretty sure that I'm fuller due to the nuts.   The only tweak was 1/4t salt.   I have a no-salt italian seasoning and maybe I'll up that next time.  Love it, Shane!

Hey Colleen,  I make a batch about once a month or so since it's just Hubby and I, and it still tastes amazing!    Just make sure to keep it in the fridge with a proper lid that seals.  Since I used up all my regular (actual) parmesan cheese before going fully plant based, I found out that making a batch and a 1/2 will fill the 8 oz shaker that had the actual parm cheese in it and last a nice long time.

Hi Shane! Made this to go with the spinach &amp; artichoke dip today! Huge hit in my home! 

What nutritional yeast do you recommend for great flavor? I haven’t really found one I like a whole bunch yet, thank you!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

A two-ingredient healthy dark chocolate recipe using a super simple homemade chocolate process - plus it's naturally sugar free and vegan!

How To Make Healthy Dark Chocolate

cacao butter

cacao powder

sea salt

Set up your double boiler by adding a few inches of water to a medium saucepan, and topping with a heat-proof bowl that is slightly larger than the circumference of the pan. Make sure the bottom of the bowl isn&#039;t touching the water. Bring the water to a gentle simmer over medium-low heat.

Meanwhile, if you have a large piece of cacao butter, chop it into small, even pieces. This will help it to melt quickly and evenly, without scorching.

Add the cacao butter to the bowl and whisk or stir gently but often, to reduce the risk of scorching.

Once completely melted then sift in the cacao powder and stir to thoroughly combine. *Turn off the heat and remove the bowl from the pan.**

Leave to cool for just a couple of minutes, before giving a final mix.

Pour the mixture into the candy mold/s of your choice and leave them in the fridge or freezer to set. You can then transfer the chocolate to an airtight container in the fridge (or keep it in the freezer).

Crunchy zucchini, carrot and squash noodles team up with other colorful veggies to create this light and fresh raw vegan pad Thai salad! Complete with an easy creamy peanut dressing to spice up your veggie dish, this quick, refreshing and low-calorie 20-minute recipe makes for the perfect light lunch or dinner. Add some edamame or tofu for plant-based protein!

Easy Raw Vegan Pad Thai Salad

zucchinis

yellow squash

carrot

red bell pepper

red cabbage, shredded (35 g)

mung bean sprouts (50 g)

green onions, sliced

cilantro

cashews

lime,

peanut butter

soy sauce

lime juice

ginger, grated

garlic

dates, pitted

½ teaspoon cayenne or red chili flakes

water (120 ml)

Edamame beans

Baked tempeh

Tofu, baked or sautéed in soy sauce

Add all ingredients for the sauce into a...

Add all ingredients for the sauce into a blender jar and blend until smooth. Adjust to taste, then put aside.

Make the vegetable noodles by spiralizing the zucchini,...

Make the vegetable noodles by spiralizing the zucchini, squash and carrots, then slice your bell pepper and red cabbage. 

Add all the veggies for your pad Thai...

Add all the veggies for your pad Thai salad into a large bowl and drizzle with your spicy peanut sauce. Mix well, then top with green onion, sprouts, fresh cilantro, cashews and lime.

Transfer into serving bowls and add any additional...

Transfer into serving bowls and add any additional toppings of choice if you want a higher protein or calorie meal. Enjoy!

Feeling like a fresh, healthy and light vegan meal? We&#039;ve got you covered with these 30 Raw Vegan Recipes that will satisfy your cravings and feed you a wholesome plant-based meal.

Best Raw Vegan Recipes

Read the recipe for ingredients required

Make your new raw vegan recipe!

How to store: Most of these meals can keep for 2-3 days in the fridge, if stored in an air-tight container.

NOTE: It is important to limit airflow to the meals in order to preserve their freshness.

Delicious and flavorful raw vegan veggie burger, loaded with herbs and spices, made from veggies, nuts, and seeds that is bursting with umami!

Raw Vegan Veggie Burger

raw walnuts (soaked/drained)

raw sunflower seeds (soaked/drained)

green or red bell pepper (chopped)

carrots (chopped)

onion

basil

cilantro (chopped)

flaxseed (ground)

olive oil

cumin powder

paprika powder

pepper

sun-dried tomatoes

Using your hands, form burger patties and place onto dehydrator sheet.

Dehydrate burgers at 115℉ for 14-16 hours.

Raw Vegan Crab Cake Salad is a healthy and delicious ocean-inspired meal showing how to repurpose ingredients from Gourmet Healing Food: Entrées “Krab Cake Sandwich”.

Raw Vegan Crab Cake Salad

Wasabi Mayonnaise (Recipe from Gourmet Healing Food: Entrées)

water

coconut aminos

apple cider vinegar

onion powder

garlic powder

Krab Cakes (Recipe from Gourmet Healing Food: Entrées)

Italian salad mix

Wasabi Ranch

cherry tomatoes, quartered

white onion, diced

¼ cup radishes, sliced

¼ cup cilantro, chopped

scallions, chopped

Place ingredients in a high-speed blender and blend on high until smooth dressing forms.

Super Sweet Strawberry Raw Vegan Donuts are the perfect no-guilt treat for any meal, snack, or dessert that you crave. These are no-bake, all natural, and super satisfying!

Super Sweet Strawberry Raw Vegan Donuts

Cup Buckwheat Flour

Cup Oat Flour

Cup Strawberries

Cup Coconut Oil

Cup Dates

Cup Walnuts

Tsp Vanilla

Strawberries

Coconut Oil

Tbsp Maple syrup

Add ingredients to high speed blender.

Blend until smooth and set aside.

Strawberry Frosting

Separate Oat Flour into separate mixing bowl.

Add remaining ingredients into blender to create wet mix.

Mix wet and dry ingredients in food processor to create dough, careful not to over work dough. (Keeps donuts fluffy).

Form donuts by using your hands and rolling dough into a donut shape.

Cut center of the donut out using the end of a cake dowel or other circular object.

Add to sheet to refrigerate for approximately 1 hour.

Remove from refrigerator and dip in Strawberry Frosting.

Enjoy chilled!

Strawberry Donuts

This kiwi fruit chia seed jam is perfectly sweet and tasty.

Kiwi Fruit Chia Seed Jam

kiwi (peeled)

Tbsp chia seeds

Peel and cut your kiwi into chunks. You can also slice and scoop the kiwi.

Mix the peeled kiwi fruit along with the lime juice and maple syrup in a saucepan over low-medium heat.

As the mixture heats, use a potato masher to break the kiwi up. Allow the mixture to heat, stirring occasionally for about 15 minutes. It should become thicker and syrup-like.

Top 14 raw vegan recipes from across the web

The most viewed raw vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Everyday Green Smoothie (vegan, glu...

No-Bake Oatmeal Energy Balls – 3 Ea...

Raw vegan raspberry cheesecakes

Vegan Berry Swirl Cheesecake (glute...

Plant Based Parmesan Cheese

How To Make Healthy Dark Chocolate

Easy Raw Vegan Pad Thai Salad

Best Raw Vegan Recipes

Raw Vegan Veggie Burger

Raw Vegan Crab Cake Salad

Super Sweet Strawberry Raw Vegan Do...

Kiwi Fruit Chia Seed Jam

Watermelon chickpea salad

Peach and watercress salad with chi...

Top 14 raw vegan recipes from across the web

The most viewed raw vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Everyday Green Smoothie (vegan, glu...

No-Bake Oatmeal Energy Balls – 3 Ea...

Raw vegan raspberry cheesecakes

Vegan Berry Swirl Cheesecake (glute...

Plant Based Parmesan Cheese

How To Make Healthy Dark Chocolate

Easy Raw Vegan Pad Thai Salad

Best Raw Vegan Recipes

Raw Vegan Veggie Burger

Raw Vegan Crab Cake Salad

Super Sweet Strawberry Raw Vegan Do...

Kiwi Fruit Chia Seed Jam

Watermelon chickpea salad

Peach and watercress salad with chi...

The most viewed raw vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine