One Raw Recipe Three Ways!

by Susan on April 15, 2009

“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!!!

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.

For more raw food recipes click here: Raw Food Recipes

Spinach Cashew “Cheese” Spread Pictured with Onion Flax Crackers

  • 1 C Cashews, soaked at least 6 hours
  • Juice from 1 1/2 Lemons
  • 1/4 C Olive Oil
  • 1 Shallot, chopped
  • 1 clove garlic, chopped
  • 1/2 C Sundried Tomatoes, chopped
  • 1 pinch Sea Salt
  • 2 handfuls of spinach, separated (aprox 2 cups firmly packed)

Drain cashews and place in food processor. Add lemon juice and olive oil. Process until smooth. Add shallot, and garlic. Process until well blended. Add one handful of the spinach. Continue to process until spinach is well incorporated. Remove the mixture from the food processor. Hand chop the remaining handful of spinach and stir in along with the sun dried tomatoes. This is the base spread.

Option 2: Spinach Veggie Quiche

spinach-quiche

Spinach Veggie Quiche


Pumpkin Seed Pine Nut Crust

  • 1 Carrot, finely chopped
  • 1/2 Shallot
  • 1 C Pine Nuts
  • 1/2 C Pumpkin Seeds

Chop carrot into 1″ pieces and place in food processor. Process until very fine. Add 1/2 shallot, 1 C Pine Nuts. Pulse a few times to start to blend. Add 1/2 C Pumpkin Seeds. Process until you have a formable mass but not so much that you lose the integrity of all the seeds. I like to see chunks of them. It also makes for a better texture! Press into small pie plate. Dehydrate @ 145 for 1/2 hour.* Reduce heat and dehydrate 6 hours @ 114.

*The higher temp will not compromise your food. The actual food temp never gets that high. This is a great technique I read about from Cafe Gratitude. It helps sweat the food, removes moisture and also decreases the dehydration time.

crust

Spinach Veggie Quiche Filling

  • 3/4 C Spinach Cashew “Cheese” Spread
  • 1 C Cherry Tomatoes, halved
  • 1 C Pea Pods, Chopped into 1/2 ” pieces
  • 1/2 C Sundried Tomatoes (softened and chopped)

Mix together all ingredients and place in prepared quiche crust. Refrigerate at least a couple of hours to set up.

Option 3: Spinach Cashew Zucchini Pasta


spinache-pasta

Spinach Cashew Zucchini Pasta

  • Zuchinni Pasta (made from zuchinni with spiral cutting blade)
  • 1 C Cherry Tomatoes, halved
  • 1 C Pea Pods, chopped
  • 3/4 C Marinated, mushrooms
  • 5 Scallions, sliced
  • 1/2 C dried Sundried tomatoes, chopped
  • 1/2 C Spinach Cheese Spread
  • 1/4 C Water
  • sea salt and pepper to taste

To marinate mushrooms: cut the mushroom into slices about 1/4 to 1/2 inch thick. Toss with 2 T of Nama Shoyu and 2 T oil and let sit for at least 1/2 hour. Mix 1/2 C Spinach Cheese Spread with 1/4 C water to create sauce. Add all other ingredients and toss.


Print Friendly

{ 46 comments… read them below or add one }

Gena April 15, 2009 at 12:20 pm

This is a fantastic post, Susan! So sensible and delicious.

Reply

Debbie April 15, 2009 at 5:52 pm

Looks fabu! I made Entertaining in the Raw’s sesame crackers, they look like your first pic!
deb

Reply

Krunsdogs April 16, 2009 at 6:57 am

This is a great post. It shows the versatility raw food can have and encourages us to think outside the box.

Reply

Cindy April 16, 2009 at 9:18 am

Holy cow! How do you come up with such creative favor combinations? Where did you learn to experiment like this to be able to make your own recipes? These are awesome. And the photography is excellent. You could be a one woman recipe book production company!

Reply

Danny April 16, 2009 at 9:28 am

Lets keep on searching for more truth.

Thank you for eating foods that are alive.

Reply

Shernell April 17, 2009 at 3:09 pm

This is such an amazing recipe !

Reply

Krunsdogs April 20, 2009 at 12:50 pm

I made the spinach cashew “cheese” spread and the pumpkin seed crackers. The spread is very tasty and “cheesy”. It is one my favorites. The crackers were easy to make and taste great! I also made the chocolate craisin pecan flat bread and it is fabulous too.

Reply

Mandee May 5, 2009 at 3:35 pm

Wow, all three meals look delicious!

Reply

The Veg Next Door May 26, 2009 at 6:19 am

I recently made your Spinach Cashew “Cheese” Spread and loved it. My 2.5 year old couldn’t get enough of it and was spooning it quickly to her mouth. It’s creamy and delicious.

Reply

Ada Gaber November 21, 2009 at 12:37 pm

Your recipes are truely amazing!!!!

Reply

Carol G. November 28, 2009 at 8:22 pm

My eyes are drooling on those great recipes…I don’t even need to look at the recipes, but give me those pretty pics. to drool over….can’t add calories by looking only….wow…thanks.

Reply

Natasha January 5, 2010 at 6:12 am

Just found your blog. This food looks divine. I’m new to raw. Can’t wait to try some of these recipes.

Thank you!

Natasha :)

Reply

James January 10, 2010 at 3:41 pm

I was wondering what you use to marinate the mushrooms for the pasta?

Reply

Susan January 10, 2010 at 3:50 pm

I have added it to the recipe. :-)

Reply

Toni G January 26, 2010 at 10:17 pm

You are so right. Everybody thinks that raw food is so difficult, but I agree that it can be easier than cooking. I tell everyone and they think I’m nuts. I have finally come to the conclusion that I’m just not lazy. I don’t have cable and don’t mind taking a little extra time a couple days a week to save time later. As you prove, you can use the same ingredient several different was to make totally different meals and get the best nutrition ever! Thank you again for your inspiration!

Reply

koyra February 7, 2010 at 1:51 pm

I prepered it last saturday and it incredible delicious!
thanks susan!

Reply

Daniel February 7, 2010 at 4:50 pm

Hey Susan. Made the pasta for dinner Saturday night—we all loved it. One thing I noticed as I made the “cheese”—the ingredients call for sun-dried tomatoes, but the method doesn’t mention them? I put them in with the first handful of spinach, which worked fine. Is that what you do? Also, I used dried sun-dried tomatoes. Do you soak them first, or just use them as they come?

Love your work; super impressed with the site. Please keep it coming!

Reply

Barbraw February 7, 2010 at 7:38 pm

Susan, I just made the spinach cashew cheese and it was absolutely delicious! I gave my 8-year old a taste of the spread and she loved it. I served it to her and her non-raw daddy over cooked pasta and to myself over zucchini pasta. Your recipes are wonderful.

Reply

Katherine Marion March 10, 2010 at 4:01 am

Your rawsome book is sure to be sure un-cooked success story. With your amazing photographs and creative recipes, I am already salivating …

Reply

Elizabeth April 24, 2010 at 8:11 pm

I made the quiche yesterday with some slight modifications including dehydrating after filling the partially dry crust. It was EXTRAORDINARY!! I have been making raw food for 10 years and have an obsessive collection of recipes, but this is certainly one of the most outstanding recipes I have ever made. This would be a great recipe for a dinner party with non raw eaters. Thank you! This is the first recipe I have tried from your site and I look forward to more.

Reply

Vegan April 30, 2010 at 10:14 am

Hey your recipes look great! I definately will try them myself. Great job!

Reply

Fran May 16, 2010 at 4:57 am

Just beautiful, and perfect timing to find this post because I feel like I’ve been spending FOREVER in the kitchen preparing raw food ..thanks for the great post, I’m going to try one of these out tomorrow :)

Reply

Ricki May 30, 2010 at 7:35 pm

Just found your blog via Delectably Free, and I am suitably Rawmazed! Fabulous. I think I could eat all three of these–at the same meal! ;) Off to check your previous recipes and get ready for some heavy-duty drooling.

Reply

Bonnie Nugent June 17, 2010 at 9:48 pm

Just made the cashew dip with “almonds” and used romaine and mixed baby greens instead of spinach. I just couldn’t wait for the ingredients called for. It was fabulous! We dipped veggies into it and tomorrow I plan to make the Spinach Veggie Quiche. I love your site and recipes. Thanks so much and keep doing what you are doing.

Reply

Linda June 26, 2010 at 8:03 pm

Susan,
Your recipes and presentation are so appealing! My dear friend, Michele, just shared your site with me tonight and I LOVE IT! She has been such an inspiration to me regarding the raw foods and now I am even more motivated. My desire has been to learn to prepare raw that will get my families attention…your site will help me do that. Maybe I won’t have to hear, “Grandma, what’s really in this” or “We just want regular food”. Thanks again.

Reply

Nadine July 20, 2010 at 11:19 am

I made this dish 2 days ago and it is terrific! It’s the perfect dish for a raw food potluck.

I make a slight change and added 1 tsp of nutritional yeast for a more “cheesy” flavor. Tomorrow I plan to make zucchini pasta with the sauce.

I can’t believe how easy your recipes are to make. Every recipe I’ve followed to the letter and the food has been amazing.

Can’t thank you enough, Susan!

Reply

Stephanie August 1, 2010 at 5:48 pm

Susan, how long does the spread stay good in the fridge? How long would you recommend that we can keep it, when should we throw it out?

I only cook for myself and I am still learning…I have no clue the refrigerator life on things like this.

Reply

Christine October 14, 2010 at 9:28 am

LOVE your recipes… they are inspired, delicious and beautiful… Bright Thanks! :)

Reply

Annette L. May 10, 2011 at 12:54 pm

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!)

Reply

Sarah S. August 27, 2011 at 2:31 pm

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!

Reply

Paty Barr September 6, 2011 at 7:49 am

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

Reply

Susan September 6, 2011 at 9:59 am

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

Reply

Gigi Garcia September 15, 2011 at 10:00 pm

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

Reply

Angela September 28, 2011 at 6:52 am

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!

Reply

Susan September 28, 2011 at 7:32 am

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.

Reply

Stefani Brown October 6, 2011 at 9:49 pm

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

Reply

Jennifer October 29, 2011 at 2:32 pm

Hello, I noticed that you sometimes dehydrate food at 145. is this the temperature farenheit? I always went by the 105 still alive rule, and I also heard 112 degrees. can you clarify that for me?

Reply

Susan October 30, 2011 at 8:36 am

The food temperature never gets above 115 during the beginning of dehydration. Starting higher reduces the time and helps prevent fermentation and possible bacteria growth that can happen at the low temps. As long as you keep the temp under 118 you should be fine. You can read more here: http://www.rawmazing.com/raw-food-dehydration-basics/

Reply

Patti J November 12, 2011 at 4:42 pm

I made this for Potluck dinner at our church today. And let me tell you it was amazing, I could hear people saying who made this-” I DID, yep it was me :)” – we need the recipe – was so glad it was a big hit – will definately make it again. Yummmmm :) !!! I just made a few minor adjustments in the ingredients – instead of peapods i sliced asparagus diagonally, and dehydrated my own cherry tomatoes instead of sundried ones because my store doesn’t carry them. and did not marinate the mushrooms just slices them super thins and the juices from the “cheese sauce” were absorbed by them – oh so yummy! Thanks again.

Reply

Jessica July 9, 2012 at 10:33 pm

Thank you so much Susan! I just made the pasta one for my boyfriend and his co-worker and they loved it! It was such an interesting combination of flavors and they all complemented each other so magnificently! I’m new to raw and I’m excited to try your other recipes :).

Reply

Billie Silver September 3, 2012 at 4:56 pm

Am I missing something? In the recipe for the spinach cashew cheese spread, the sundried tomatoes are listed as part of the recipe but you don’t mention when to add them!

Reply

Susan September 3, 2012 at 5:48 pm

You stir them in with the remaining spinach, at the end, as stated above. Cheers!

Reply

Anna February 20, 2013 at 3:07 pm

I am eating this delicious dip on some some freshly baked naan and a side of sliced bell pepper. It is really great! Honestly though, it is a little too tart and I think I would have liked it more with juice from only one lemon.

Reply

loquia November 28, 2013 at 9:37 am

i cant wait to try this!

Reply

Joy March 10, 2014 at 10:04 pm

Susan,
What size pie plate for the quiche? Thanks!

Reply

Susan March 10, 2014 at 10:29 pm

I made this a long time ago. I think it was an 8 or 9″ Cheers!

Reply

Leave a Comment

{ 5 trackbacks }

Previous post:

Next post: