Raw Vegan Cheesy Almonds

Share

raw vegan cheesey almonds dehydrator
Raw vegan cheesy almonds! I don’t think I need to really sell you on this. It sells itself just fine. Yes, just as the name suggests, they are cheesy almonds. They are coated in a tasty raw vegan cheese sauce, then dried until crisp. Crunchy and cheesy, quite possibly the best combination on earth. They are a perfect snack and a pick me up, and even a salad topper. I love carrying these with me in my purse. They travel well, easy to just pop it in your mouth, and they are great for curving any hunger pangs. Rotate the flavors with my pizza spiced almonds and nacho spiced almonds and you are set! So tasty you won’t believe it’s healthy, my objective in all my recipe creations.

Time to “cheese” these cheesy almonds! Soak the cashews for 2-4 hours. Drain and rinse well. Add all the cheese sauce (raw vegan) ingredients into the blender and blend until smooth.

raw vegan cheesey almonds
Mix the freshly made cheese sauce and almonds in a bowl and toss well until well combined.

raw vegan cheesey almonds Line a dehydrator tray with a mesh and then a silicone sheet. Lay out the almonds thinly and evenly. Place the tray in the dehydrator and dry at 115℉ for about 18 hours until it becomes completely dry. 

raw vegan cheesey almonds
Break up the almonds into small clusters and it’s done! Raw vegan cheesy crunchy almonds. You need these in your life.

raw vegan cheesey almonds

Raw Vegan Cheesy Almonds
 
Prep time
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 8
Ingredients
  • 2 cups almonds

Cheese sauce (raw vegan)
  • ½ cup cashews
  • 3 Tablespoons nutritional yeast
  • 3 Tablespoons lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon chick pea miso or white miso (optional)
  • A pinch of turmeric
  • 1 teaspoon salt
  • ⅛ -1/4 cup water
Instructions
  1. Soak the cashews for 2-4 hours. Drain and rinse well. Add all the cheese sauce (raw vegan) ingredients into the blender and blend until smooth. Only add the minimum amount of water to make it into a smooth sauce.
  2. Mix the cheese sauce and almonds in a bowl and toss well until well combined.
  3. Line a dehydrator tray with a mesh and then a silicone sheet. Lay out the almonds thinly and evenly. Place the tray in the dehydrator and dry at 115℉ for about 18 hours until it becomes completely dry.
Notes
Store in an air-tight container. Keeps for 2 weeks.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: