Making Vegan Recipes Creamy

trevor-8-fix-sm1Tonight, we interviewed Nomi Shannon, award-winning author of “The Raw Gourmet”. Making vegan recipes creamy was one of the main topics.

You can get most of the recipes we discussed here:

http://www.rawgourmet.com/recipes.html

However, she described two recipes that are not on her website. So we’ve posted them below.

Creamy Vegan Corn Chowder

4 cups fresh corn kernels (approx 4 large ears)
2 cups of your favorite “milk” (Nomi suggests almond milk)
1 avocado, cut in chunks
1 teaspoon ground cumin
2 teaspoons finely minced onion
1/2 teaspoon sea salt
Corn kernels
Sunflower sprouts (optional)

In a blender, combine the corn, “milk”, avocado, cumin, minced onion and salt. Blend well. Pour the soup into serving bowls and garnish with a handful of corn kernels and sunflower sprouts. Serves 4.

If you are not accustomed to eating raw food, or if you have a delicate digestive system, take just a small serving. This soup contains a great deal of roughage.

Original White Sauce Recipe (also called Seed Cheeze)

Nomi uses this recipe to make a sour cream-consistency white sauce or “seed cheeze”. Use less water for a thicker consistency to which you can add herbs of your choice for a soft spread cheeze.

2 cups raw macadamia nuts
2 cups raw cashews
1 cup raw pine nuts
2 cups water (start with 1 cup for a thicker, spreadable cheeze)
4 lemons juiced (start with 3 lemons for a thicker, spreading cheeze consistency)
3 Tablespoons Nutritional yeast (optional but gives it the “cheesy” taste)
1 tablespoon nama shoyu or a 1/2 teaspoon of salt or more to taste

Soak the macadamia nuts, cashews and pine nuts in water to cover for 2 hours. Drain, rinse well and drain again.

Place the  soaked nuts, 1 cup of water and the remaining ingredients in a blender and blend until smooth. Refrigerate 2-3 hours until thickened. Using 2 cups of water the sauce should be the consistency of sour cream, if it’s too thick, thin it with a small amount of additional water. Start with 1 cup of water for a thicker, spreadable cheese.

Herbs /seasonings or veggies to add: finely minced basil, garlic, rosemary, shallots,mushrooms fresh or dried,  red pepper, spinach, tomato, onion, or add an Italian seasoning mix and allow some time for the cheese to absorb the flavors and the spices and herbs to soften.

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