Cashew "Cheese" Dip [UNTRIED]

Cashew "Cheese" Dip
Recipe By: Sarah Schatz
Serving Size: 4   
Preparation Time: 15 minutes

Ingredients:
1/2  cup  raw cashews
1 Tablespoon  lemon juice
1/4 cup  tahini
3 Tablespoons  water
3-4 Tablespoons  nutritional yeast
1 1/2 - 2 Tablespoons  olive oil
1/4 cup  chopped herbs such as cilantro or basil, optional

Steps:
In a food processor, first process the cashews to a fine grind.  Add
the rest of the ingredients and blend together.  Depending upon the
consistency you are looking for, you can add a little more oil or
water if you want it more like dressing, and less water or oil if
you want it more like soft cheese or dip.  Add fresh cilantro,
basil or parsley to add color and flavor if you wish.

You can simply eat this dip with vegetable sticks, make it a bit
thinner for a salad dressing, or even put it on tacos to substitute
for regular cheese.

Nutritional Information Per Serving:  227 Calories; 18g Fat (67.7%
calories from fat); 9g Protein; 11gCarbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 14mg Sodium.

From HeARTful e-zine
http://heartofcooking.com

Raw Food: Caramel Sauce [UNTRIED]

Raw Food Caramel Sauce Recipe

• 1/2 cup raw cashew butter
• 1/2 cup dark agave syrup
• 1/2 cup Date Paste (see below)
• 2 tablespoons vanilla extra
• 1/8 teaspoon salt

Place all the ingredients in a blender and process until smooth.
Date Paste is made by soaking Medjool dates in filtered water and then processing the fruit along with the soaking water into a paste-y consistency.
This caramel sauce is a ‘natural’ when it comes to topping off a raw food ice cream sundae where nut milk replaces the dairy variety.  It’s also amazing on top of cake or in-between the layers.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/the_secret_is_in_the_sauce_-_a_raw_food_chefs_taste_trick/

Raw Food: Mock Peanut Sauce [UNTRIED]

Mock Peanut Sauce

• 1/2 cup raw almond butter
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 2 tablespoons pure maple syrup
• 2 teaspoons tamari
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon grated fresh ginger
• Dash cayenne
• Dash salt

Place all the ingredients in a blender and process until smooth
This simple raw food sauce can be kept for up to five days in the refrigerator.  Drizzle it over your favorite veggies at lunch or dinner or use it as a dipping sauce to add Asian flair to the crudités your serve at your next party.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/the_secret_is_in_the_sauce_-_a_raw_food_chefs_taste_trick/

Homemade Enchilada Sauce

Use this to made your own economical, homemade enchiladas.  Yummy! Yields 4 cups

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1/2 cup chili powder
• 4 cups water
• 1/2 cup tomato sauce
• salt to taste
• garlic powder to taste

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute. Gradually stir in the water, mixing well with a whisk to make sure you get out all the lumps, then stir in the tomato sauce and season with salt and garlic powder to taste.
2. Reduce heat to low and simmer for 10 to 15 minutes. (Note: If sauce thickens too much, just add a little water to thin it out a bit.) 

Original here.