Browse through some of the best American vegan recipes online!
Isn't cheesecake just about every raw food enthusiasts favorite gourmet dessert? This recipe is just about perfect and combines raw cashews with freshly juiced lemons, enzyme rich honey, coconut and vanilla. The crust is a simple combination of dates, macadamias and almonds. The recipe is then finished with a thin layer of lemon curd which is both pleasantly sweet and tart all at once. This cheesecake is bursting with fresh lemon flavor and is wonderful topped with fresh raspberries! This recipe was interpreted from a "Just Life Cheesecake" recipe by Emily Lee Angell. Sugar and gluten free, all raw and 100% healthy. This is a winning recipe for sure!
A zesty, creamy, and sweet-tart lemon custard style filling on a pecan and date cookie crust. This is Mandi Gould's spin on a delicious lemon square recipe! it is simple and the result will blow you away. Cut into small bite sized squares, bars, or even turn this into a raw lemon meringue pie by placing ingredients in a pie pan.
Pumpkin, coconut, lucuma and agave blended into a rich, creamy cheesecake filling surrounded by an almond and date orange toffee crust. This smooth and decadent pumpkin cheesecake isn't overly sweet, and Mandi Gould recommends that if you want a truly sweet dessert experience to end your meal you may want to double the amount of agave nectar.
Raw carrot cake that actually looks and tastes like the real thing (and tastes even better)! No masticated carrot mush to speak of. This recipe is fantastic and includes a few steps such as dehydration and freezing that are optional but really add to the "cooked" consistency and look of the finished product. This recipe was made by Mandi Gould for a conscious living potluck which she attended. We can only imagine how happy the other potluckers must have been! For her potluck Mandi originally made 2 large cakes, so this recipe was modified to produce a smaller version. She encourages you to tinker around with the amounts of different ingredients to suit your own tastes and make it your own!
A "rawnola" recipe from Amber Crawley that she initially hadn't intended on blogging. She reconsidered because it ended up being a favorite! It makes a great snack by the handful or we recommend it in a bowl with fresh sliced berries of your choosing, a drizzle of maple syrup or raw agave, and a splash or two of freshly made hemp nut milk. This recipe is very uncomplicated and is great for individuals who haven't had much experience working with buckwheat groats or making raw granola. It is fool proof!
Chef Mandi Gould describes her recipe as a fusion raw vegan cheesecake meets ice cream or sorbet. This recipe combines the amazing nutritional benefits and sweet flavors of luxurious coconut and sweet succulent pineapple. Slice in, take a bite, and fantasize about that tropical island getaway we're sure is in your immediate future! ; )
The photo included is of the 2 layer version with papaya on the top layer.
Nothing really says summer like fresh watermelon, and they are making an appearance in the produce section more and more these days. Summer must be on it's way! Get the party started early with this amazing watermelon slushie recipe which will keep you cool and nice and hydrated! Chef Lisa Pitman recommends you purchase a large organic watermelon, cut it up, and freeze it so you can create this recipe anytime! It is especially refreshing and restoring after a run in the sunshine or playtime outside.
Crunchy dehydrated BBQ spiced cauliflower with a sweet and tangy honey mustard dipping sauce. This delectable recipe is the perfect appetizer or snack when you just need something salty and spicy to munch on. Perfect savory treat while watching a great movie with a friend or loved one! If you love dehydrated kale chips odds are you will love this recipe too!
Simplicity at it's finest! This chocolate mylk recipe combines fresh coconut milk with ice, a few drops of stevia, and of course a few tbs of Rawtella for a rich cacao hazelnut experience. Rawtella is sweetened only with coconut sugar crystals, which are low glycemic. Stevia is NO glycemic which makes this recipe very easy on the blood sugar. Sip on it's own, as a mylk over a raw cereal or porridge, or as a base for smoothies. Or leave out the ice, add a bit more water, and gently warm on the stove top and sprinkle with a little extra cocoa powder and coconut crystals for a warm drinking chocolate. Mmmm
Chef Lisa Pitman gives us a bit of insight into her inspired OMG apple pie recipe: "One bite and you’ll understand how this dish could elicit such enthusiasm. No faking necessary." This recipe is a show stopper because not only are the ingredients 100% raw and healthy, the appearance of the finished product mimics that of the classic cooked version with a delicate lattice pattern. Learn how to make this dectable apple pie in just a few easy steps below!
This coconut lime cheesecake is a guaranteed crowd pleaser, and if you do end up taking it to a potluck you will surely end up with a fan club asking you for the recipe and forcing you to swear you'll make it again. It is very easy to make and is the perfect sweet spring time dessert with the fresh citrusy juice of lime, sweet delicate vanilla, and the melt in your mouth texture of coconut and cashews. Chef Lisa Pitman recommends that you make this perfect potluck dessert well ahead of time and store in your freezer until your ready to slice it up.
Crispy, succulent greens of romaine, watercress, celery and parsley combine eloquently with the sweet crunch of fresh apples and grapes and a healthy dose of omega 3 rich walnuts. This salad is then lightly dressed with a creamy cold pressed olive oil, cashew, and mustard vinaigrette. Vastly nutritious and an incredible marriage of flavors and textures this salad will definitely WOW you (as any recipe from Chef Russel James will!)!
Get in touch with your inner child with these raw vegan oatmeal cookies based on a recipe everyone knows all too well. The coconut oil and apple puree in this recipe will add a moist softness to the texture. Who doesn't love an oatmeal raisin cookie, i mean really! Another benefit of preparing this recipe is that your house is sure to smell of sweet apples and cinnamon while the cookies are dehydrating. Divine!
Something about the combination of cashews, coconut, goji berries and peppermint oil really does taste like candy cane! The red bits of goji berry with white coconut and cashew even gives the truffles an appearance that is reminiscent of this classic Holiday candy. Even though this recipe was inspired by the Holidays it can be made any time of the year and is absolutely delightful frozen too as a cooling summer treat. Truffles are so easy to make, look completely gourmet, and are fun because you can roll them in all sorts of toppings to vary both the appearance and flavor. And they're so cute!
Chef Marlie Centawer was inspired by the amazing recipe Goddesses over at Golubka to create a modified version of the truffles she found there. These densely satisfying truffles combine raw cacao with warming, grounding spices of mesquite, cinnamon, and nutmeg. The natural unprocessed coconut and walnut oils add a nice malleability to the recipe. Make this recipe for a special occasion, a gift for a friend, or just any ol' time! They also store very well in the freezer for a few weeks and are really nice little treats to have on hand when the need for chocolate hits.
Lemony, dense, luscious berry-full cheesecake goodness! This is one of Heather Pace's most tried and true cheesecake recipes, so it's sure to be amazing. This is a very summer-time appropriate dessert, and the swirls of vibrant red and purple from the fresh berries give it a very gourmet look. The recipe itself however is easy to make and you'll have fun feeling like a professional dessert artist. Using a springform pan will give the cheesecake a very professional look. Share with friends and loved ones as this luscious cheesecake will will bring a smile to anyone's face regardless of whether they love raw foods or not.
This icy cold, simple yet decadent banana ice cream has the addition of delicious little vegan brownie bites rich in healthy fats and proteins from walnuts and cashews, and only requires a few ingredients. If you'd rather just have brownies without the stormy blizzard this recipe makes a great batch of brownies as well!
These adorable little coconut cinnamon raison "quickies" take but minutes to throw together and can be either placed in the freezer to set or dehydrated if you're willing to wait for a bit. Cashews and coconut work very well as a base for a chewy style cookie. Throw in some cacao nibs if you're wanting a chocolatey crunch or dried blueberries instead of raisons to mix it up a bit. Sometimes simplicity is just divine!
This recipe is the sweetest of the the 3 cake pop versions. Flavonoid and antioxidant rich mulberries add a sweet chewiness to this recipe. One option for this version is to add a few pinches of ground lavender flowers to the cake batter for a very unique and unexpected flavor experience. Be sure to check out Marlie's other versions of cake pops too: Cacao Fudge and Luverly Vanilla.
While rich and decadent, the dark chocolatey flavor of these fudge cake pops is just perfect and not overwhelmingly strong. The base of ground walnuts and dates makes for dense, moist consistency similar to a fudge brownie. This recipe also features maca and goji berry powder for super food nutrients. Be sure to check out Marlie's other versions of cake pops too: Luverly Vanilla and Mulberry Maven.