Tonight my son felt like eating an all raw meal (how sweet for me!). So, I decided to make him a simple raw sandwich. Since he likes cheese and spreads, I decided to make a nut cheese. This one is similar to those I’ve made before, except I added tomatoes and nutritional yeast. The flavor was real nice, and went great with the greens and sesame-sunflower raw bread I made. Here’s the recipe:
Tangy Tomato-Herb Nut Cheese.
Ingredients:
1 1/2 cups raw dry cashews
1T nutritional yeast
juice of 1/2 a lemon
1 tsp sea salt
1 1/2 tsp mixed herbs (preferably dry – but fresh is always great and best)
1/2 tsp crushed black pepper
1/4 to 1/2 cup chopped heirloom tomatoes (I used baby heirlooms)
slight drizzle of agave (stevia or raw honey would do just fine too)
1 cup of purified water
Preparation:
Combine all ingredients except agave and water into a food processor. Blend until well mixed and broken down. While processing add the agave, then slowly add the water, mixing until cheese is smooth. Add more or less water as needed for the desired consistency wanted.
Other Sandwich Ingredients:
1 handful herb salad mix or baby lettuces
4 to 5 baby tomatoes or 1 tomato (sliced up)
1 handful micro herbs
2 slices favorite raw bread (I used the sesame-sunflower bread recipe that I found in Ani Phyo’s Ani’s Raw Food Kitchen book)
Sandwich Assembly:
Spread nut cheese on both slices of raw bread. Top both sides with the lettuce/salad mix, add tomatoes to one side, and then top with micro herbs. Place both pieces together to form a sandwich. Now eat! That’s it!
Vega-Riffic Recipes 