I personally like to eat sandwiches and wraps. Since bread can not be a staple in my diet due to my sensitivities, I exchange bread-like products with raw breads and crackers made with nuts, seeds, and veggies. Or, I’ll use lettuce leaves, collards, and chard leaves instead. It works out perfectly and tastes incredible.
Since dairy is another “no-no” in my diet, I enjoy replacing it with delicious and creamy vegan and raw cheeses, made from nuts and seeds, and sometimes coconut.
Today’s recipe combines one of my favorite raw breads, SpicyAfrican Flax Bread, with this delicious nutty and perfectly spiced coconut-nut cheese, inspired by Ani Phyo’s recipe for Black Pepper Cheese, page 161 of Ani’sRaw Food Kitchen recipe book. Here’s the recipe:
Spicy-Coconut Nut Cheese.
2 cups cashews (not soaked)
Juice of 1 lemon
1-2 cloves minced garlic
1 T shredded, dried, raw, organic coconut
1/4 tsp. black pepper
3/4-1 tsp. Mozambique Peri Peri (Firey African Pepper Rub, all natural) spice
1/2 tsp. sea salt
1/4 cup coconut water
Combine all ingredients into a food processor, and mix on high until very smooth and creamy. Store in an air-tight container in the refrigerator for up to 5 days.
For the Sandwich.
2 slices of Spicy African Flax Bread for each sandwich
plenty of Spicy-Coconut Nut Cheese
baby lettuce blend
organic vine tomato slices
spicy herb salad mix
Spread nut cheese over bread slices. Layer with lettuce, tomato slices, avocado slices, and spicy herb salad mix, over one slice of bread with spread. Place the other slice of bread with spread on top to form the sandwich, and serve.