As I play around with raw food more and more, I am consistently delighted to find that I can easily still enjoy all of my favorite flavors in some permutation or another. I've sifted through dozens of raw recipes and tried a variety of dressings, vegetable combos and meal formats, and I don't see myself getting bored any time soon!
Knowing my own tastes, however, has given me the courage to occasionally ditch the recipes and start playing with ingredients I knew and loved prior to incorporating more raw into my diet. Namely, Mexican food has lent itself to my creations quite nicely, and it is on that note that I give you what I consider to be hands-down the best recipe to come from my experimentation yet. It is, indeed, Raw Nacho Cheese! A nut pate with flavor to spare and countless opportunities for consumption.
Observe me enjoying Raw Nacho Cheese in all the usual Mexican ways:
Not the most photogenic of meals, but I was low on groceries the day I made the cheese, so I simply spread it inside romaine "taco shells." If I'd had time to shop, I might have sprinkled on some bell peppers, tomatoes or other supplemental produce what for prettifying the plate a bit.
Stuff 'em with the Raw Nacho Cheese and other fixins (I had red bell peppers and cilantro in mine), roll 'em up and serve with a gigantor salad for a meal that looks disproportionately pretty in comparison to the time it took you to assemble it.
Ok, I will leave the burritos alone now in favor of the grand finale, because at the end of the day, there really is no better use for Raw Nacho Cheese than as the star of Raw-chos!
The "tortilla chips" were cucumber slices, each of which I topped with about a teaspoon of "cheese" and half a grape tomato. I sprinkled fresh cilantro over the whole plate because I wasn't quite patient enough to insert a sprig into each raw-cho's filling. You understand.
Lest I go hungry (ha!) in the face of all that nacho nummyness, I also prepared a salad fiesta.
Romaine tossed with cold-pressed EVOO (so good), lemon juice, S&P; topped with tomatoes, red bell pepper, dulse, raisins and pumpkin seeds.
This was, in fact, my dinner this very evening, and after three meals starring Raw Nacho Cheese, I still have more to use! The recipe generates a mighty generous quantity. Fine by me! I don't think I could get sick of it if I tried!
Raw-cho Nacho Cheese
- 1 cup soaked almonds or cashews (I actually used the pulp from making almond milk)
- 4 sundried tomatoes, chopped
- juice of 1/2 lemon & 1/2 lime
- 1 tsp cumin
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 1/8 tsp cayenne pepper
- 1/2 tsp miso
If starting with whole nuts, soak them for at least an hour or two first, then put them in the food processor on their own and blend until they are ground well.
Otherwise, everything goes in the food processor at once! Pause processing to scrape down the sides every so often so all the ingredients are well incorporated. After several minutes in the food processor, your cheese should be sufficiently nut pate-ified and ready to do a Mexican hat dance onto whatever you choose as the delivery method to your boca.
I do hope you consider giving this recipe a try--I hereby declare it enjoyable for all foodies, even the raw-skeptical (I mean, you could just put it in a real tortilla!).
In other news, I won Miss Katie's Upwelling giveaway recently and my prize arrived today!
I'm the proud new owner of The Upwelling's new album and happily munching away on (vegan and gluten free!) Double Chocolate Mocha Biscotti.
It goes smashingly with peppermint tea and balmy butter-stuffed dates. :)
Off to whisper sweet nothings to my food processor--she has served me so very well in her short time with me thus far...