It’s soooo exciting to find recipes you love and new flavor combos!

As I write this blog I am relaunching my Raw food diet and turning it into my lifestyle, not something to start, stop or dabble in. Go big or go home, right? 😃 To help me track and document it as I go, I’m calling it: Raw 4 Joie. I’ll add that label as a ‘tag’ to each blog post I do so depending on when you are reading this and how long you’ve been following me, you’ll be able to go back and see the related posts.

Back to the topic at hand…FOOD!

I found this recipe in the Modern Raw book and absolutely LOVE IT! But then as I went to share this blog post I discovered on my website that I’ve previously shared a Nacho Cheeze recipe. 🤔 ⬅️ here’s that one if you’re interested. As I read through it, I noticed I sounded pretty serious about it being incredibly delicious. How could I have forgotten about it??! I wonder….Maybe I need to do a taste test blend off! 😋

Either way, I am currently seriously fixated on this version, so here it is. The texture is so smooth and the flavors simply pop. Definitely hits the mark of being a “comfort food”. SCORE!! 💥👍🏼💪🏼

Recipe

  • 1 cup Raw Cashews – soak for 20 min – 2 hours, drain and rinse.
  • 2 Tbl Nutritional Yeast
  • 1 cup Red Bell Pepper – rough chopped
  • 1 1/2 tsp Raw Apple Cider Vinegar
  • 1/4 cup Water
  • 1 Tbl Organic Extra Virgin Olive Oil (look for Cold-Pressed on the label)
  • 1 1/2 tsp Pink Salt
  • 1/2 tsp Ground Turmeric

Blend all ingredients in a blender till as smooth as you can get it, but don’t blend too long for it to become hot.

**Tip – this Cheeze goes brilliantly with slices of raw Sweet Potato.

I’d love to hear back after you make this one or both! 😜 Seriously, it’s such a versatile dip why not make variations on it.

Layout of the ingredients that make up the Raw Cheeze zucchini noodle mealThe finished plating of the Nacho Cheeze Pasta dish

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