#cashewfilling

These raw stuffed mushrooms are bursting with flavor and nutrients. The creamy cashew filling is packed with savory and tangy flavors, making it a delightful appetizer or snack for any occasion.

Ingredients: 8 large mushrooms. 1 cup raw cashews, soaked. 1/4 cup sun-dried tomatoes, soaked. 1/4 cup fresh basil leaves. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 clove garlic. Salt and pepper to taste.

Instructions: Remove stems from mushrooms and set aside caps. In a food processor, combine soaked cashews, soaked sun-dried tomatoes, basil leaves, nutritional yeast, lemon juice, garlic, salt, and pepper. Process until smooth and well combined. Stuff each mushroom cap with the cashew mixture. Serve immediately or refrigerate until ready to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

This vegan cheesecake with yellow plum compote is a tasty dessert that doesn't have any nuts, soy, or gluten. The sweet and sour yellow plum compote goes well with the creamy cashew filling.

Ingredients: For the crust:. 1 cup dates, pitted. 1 cup almonds. 1/2 cup shredded coconut. For the filling:. 2 cups raw cashews, soaked for at least 4 hours. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup lemon juice. 1 teaspoon vanilla extract. For the yellow plum compote:. 4 yellow plums, pitted and chopped. 1/4 cup water. 2 tablespoons maple syrup.

Instructions: To make the crust, blend the dates, almonds, and shredded coconut in a food processor until sticky crumbs form. Press the mixture into the bottom of a lined cake pan. To make the filling, blend the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract in a high-speed blender until smooth. Pour the mixture over the crust and smooth the top. To make the yellow plum compote, combine the chopped yellow plums, water, and maple syrup in a saucepan over medium heat. Cook for about 10 minutes, or until the plums are soft and the mixture has thickened. Let the cheesecake set in the freezer for at least 4 hours, or until firm. Serve slices of cheesecake with a spoonful of yellow plum compote on top.

Prep Time: 30 minutes

Cook Time: 10 minutes

Indulge in the creamy and aromatic flavors of chai spice with this vegan, no-bake pie. The crust, made with oats and dates, provides a wholesome base for the rich and luscious cashew filling infused with traditional chai spices like cinnamon, ginger, cardamom, and cloves. Perfect for any occasion, this dessert is sure to satisfy your cravings without any animal products.

Ingredients: 2 cups oats. 1 cup pitted dates. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 cup raw cashews, soaked overnight. 1/2 cup full-fat coconut milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. Pinch of black pepper. 1 tablespoon agar agar powder. 1/4 cup boiling water. Optional: Coconut whipped cream and ground cinnamon for topping.

Instructions: In a food processor, blend oats and dates until finely ground. Add melted coconut oil and 1/4 cup maple syrup to the oat-date mixture. Pulse until well combined and sticky. Press the mixture evenly into the bottom and up the sides of a pie dish to form the crust. Place in the refrigerator to set while preparing the filling. In a blender, combine soaked cashews, coconut milk, 2 tablespoons maple syrup, vanilla extract, ground cinnamon, ginger, cardamom, cloves, and black pepper. Blend until smooth and creamy. In a small bowl, dissolve agar agar powder in boiling water. Quickly whisk into the cashew mixture until fully combined. Pour the filling into the prepared crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. Before serving, optionally top with coconut whipped cream and a sprinkle of ground cinnamon. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the tropical flavors of raspberry, mango, and lime with this vegan and grain-free cheesecake. Creamy cashew filling layered with vibrant fruit makes for a refreshing and satisfying dessert.

Ingredients: 1 cup raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup raspberries. 1/2 cup diced mango. Zest and juice of 1 lime. 1 cup almond meal. 1/4 cup dates, pitted. 2 tbsp shredded coconut.

Instructions: Mix almond meal, dates, and shredded coconut in a food processor until everything is well mixed. Making the crust, press the mixture into the bottom of a cake pan that has been lined. Soak cashews in water, then add coconut cream, maple syrup, and melted coconut oil. Blend until smooth. Put half of the mix on top of the crust. To the rest of the mixture in the blender, add the raspberries and blend until the mixture is smooth. On top of the first layer in the cake tin, pour the raspberry mixture. Mix lime zest and juice with diced mango in a bowl. On top of the raspberry layer, put the mango. Put it in the freezer for at least four hours, or until it sets. Take it out of the pan, cut it up, and serve once it's set.

Prep Time: 20 minutes

Cook Time: 0 minutes