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Summary: Lucuma is a very popular flavour for ice cream in Peru, where it is made with egg yolks, sugar, evaporated milk, cream, lucuma pulp and vanilla essence. This version is raw, sugar free (leave out the honey or agave) and vegan. For extra sweetness you may add a little sweetener, though, if you wish.
Ice cream that is so good for kids of all ages that you can have it for breakfast !
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Summary: Traditional Pesto calls for generous quantities of basil, but wild garlic and other herbs, greens and edible weeds also make for equally tasty pestos. This Raw Vegan Wild Spring Greens Pesto uses wild garlic, plentiful in Spring, various foraged edible wild greens : chickweed, dandelion, lamb's quarters, ... and spring baby spinach.
Cashews and flaked almonds bring crunch, while nutritional yeast replaces the traditional hard cheese flavour, and this version leaves the garlic out, due to the heavy presence of wild garlic.
Absolutely delicious on toast, pasta, eggs, in sandwiches, to make a pesto risotto or even as a dip for raw vegetable sticks.
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Summary: Raw Cheesecakes are perhaps the most popular Raw Vegan desserts, and with reason. They are amazingly delicious, really easy to make, and they are so much better for you than a traditional cheesecake. This Raw Vegan Mango And Passion Fruit Cheesecake is no exception : the mango flavoured crust is chewy yet crunchy, the mango cream is delicious and velvety smooth, and the passion fruit topping is tangy and adds a great crush when you bite into the seeds.
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