Raw Vegan Cheesy Almonds
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 8
  • 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
  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.
Store in an air-tight container. Keeps for 2 weeks.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-cheesy-almonds/