Your whole food, plant-based life.

One Raw Recipe Three Ways!

“Oh my gosh, I would never have the time or patience to prepare food for a raw food diet.” I hear this all the time. Important Fact: with just a little forethought, preparing raw food can be easier than traditional cooking! So, now I am on a mission. Bringing you ways to simplify your life with raw!!!

Spinach Cashew “Cheese” Spread Pictured with Onion Flax Crackers

I have been working on a couple of raw food recipes that can be used to make three different meals. The first recipe in this series is Spinach Cashew “Cheese” Spread. It is great by itself, as a spread on crackers or to add to sandwich flat breads. With just a few additions we will turn it into  a quiche, and a great zucchini pasta sauce.

Now that spring is here, and warmer weather if finally arriving, I am feeling the desire to lighten things up. Cashew “cheeses” can be heavy but with the addition of lemon and spinach, this spread has a lighter texture while still being full of flavor.



Spinach Veggie Quiche



Pumpkin Seed Crust


Spinach Cashew Zucchini Pasta

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  1. Stefani Brown wrote on October 6, 2011

    OMG! I just made the spinach cashew cheese spread and it is DIVINE! Thank you!! 🙂

  2. Angela wrote on September 28, 2011

    Hey, I’m new to raw as well.. The quiche will be my 2nd attempt! I’m excited. : ) I have a question though.. Will it always be stated when nuts need to be soaked before hand? My partner said I should just soak them for the crust, but now I’m second guessing our decision. We’ll see how it turns out. Thanks for being!

    • Susan wrote on September 28, 2011

      If a recipe calls for soaked nuts to be used, you need to soak the nuts. The nuts need to be soft (for texture) and also have the extra water that they hold when soaked. We soak for two reasons. First, to release the enzyme inhibitors. Second, it is very important for the texture of the recipe. If it says to soak, you need to soak.

  3. Gigi Garcia wrote on September 15, 2011

    This spinach cashew cheese spread is amazing. You are “rawmazing” for sure!!! Can’t wait to serve this to my guests and family!!!.

  4. Paty Barr wrote on September 6, 2011

    I see you use a lot of cashews if I don’t want to use cashews, what nut would you subsitute?

    • Susan wrote on September 6, 2011

      There isn’t an easy answer for that. It would depend on the recipe.

  5. Sarah S. wrote on August 27, 2011

    YUM! I just made this as a stand-alone dip. I substituted chopped roasted red peppers (I know, not raw but barely cooked) that I did on the grill yesterday. It came out really great. I am keeping this one!

  6. Annette L. wrote on May 10, 2011

    I made this recipe as the spread with the onion flax crackers and can I say is that it is fabulous. I doubt the spread will make it past the snacking stage (snack.. Ha.. it was my dinner last night).

    I can’t wait to try more of your recipes (and your e-books are on deck for my b-day present this summer!)


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