This recipe was one that I developed as part of an opening for a vegetarian spot, we served it with crisped up pita chips or plain crackers. This is great for parties as a dip. It's a mild flavour that is nice because it's not too heavy but is packed full of good-for-you fats and yummy vegan raw enzymes to aid absorption/digestion. Just remember to soak the nuts and rinse them well or the enzyme inhibitors won't be removed. Happy playing in the kitchen!
AVOCADO MOUSSE
Ingredients:
-1 Cup overnight or 3 hour soaked and rinsed, raw cashews
- 2 Ripe avocados
-1 Tbsp Lemon juice
-1 Tbsp Apple cider vinegar
-1 LG prune soaked in water for an hour
- 1 Clove medium size garlic
- 1/2 Cup Filtered water
- 2 Tbsp Vegan Cheezy Sprinkles (recipe follows)
- 2 Tbsp Miso
- 2 Tbsp Extra virgin olive oil
Method:
-Blend all until smooth, add extra water as needed.
-Pour into bowl and press plastic against mousse so no air gets to it, this step is important or your mousse will turn brown and won't be appealing to eat at
-Chill for 3 hours before serving.
This recipe will last 3-4 days, raw food is not recommended to be eaten after that as it loses taste, quality, and health benefits. It serves 3-4 people,serve with pita crisps or mild tasting raw crackers
VEGAN CHEEZY SPRINKLES
Ingredients:
-1 C ground almonds
-1 1/2 C ground raw sesame seeds (use a coffee grinder to grind a few tablespoons at a time)
-1/4 C nutritional yeast
-3 Tbsp miso
Method:
-Combine all in a bowl, use a spatula to incorporate well and keep in a sealed glass jar in the refrigerator.
-Lasts for months as it has a high salt content, just keep it refrigerated.
The picture of it finished, is on the left and the pic on the right shows it used in a slather recipe.
Bonne appetit!
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