We are nuts about nuts over here. They're utterly delicious as a snack and instantly lift up any dish they're added to. Nuts are some of the richest sources of plant-based protein and healthy fats, besides being a powerhouse of minerals and Vitamin E. Roast and sprinkle them over your breakfast or salad and you've upped the nutrition density of your meal. They vary in flavour; some are sweet, but others, like cashews, are more neutral tasting, and do well in sweet and savoury dishes. They're also highly versatile and can be turned into nut butters, nut cheeses, and sauces. So go ahead and make them the star of your next meal with these recipes.
- 1 cup raw peanuts
- 1/2 cup raw brown rice
- 2 lemons
- 10-15 chilli stalks
Soak the peanuts and half a cup of brown rice for 8 hours. Grind them well to a pasty consistency and boil until cooked with a litre or more of water, depending on the thickness you desire. Cool it down to a temperature at which you can comfortably dip your finger into it. Squeeze in the juice of two lemons, mix in the chilli stalks, and leave it set overnight in a warm place. Once the curd is set, it can be refrigerated for a month or used as a starter for the next batch.
Oil-Free Walnut Pesto
- 2 cups fresh basil (you could also use parsley, peas or spinach)
- 1/2 cup walnuts (you could also use cashews or almonds)
- 2 cloves garlic, roughly chopped
- 1 tablespoon lemon juice
- 3-5 tablespoons water or vegetable broth, for consistency
- 3 tablespoons nutritional yeast (optional)
- Salt and pepper, to taste
Blend the basil and walnuts together until you have a coarse mixture. Pour in the vegetable broth slowly and continue blending until you get your desired consistency. Add a sprinkling of pepper, salt and a dash of lemon juice and pulse to combine. Use immediately or transfer into a jar and refrigerate for up to 4 days.
Stretchy, gooey, dairy-free cheese
This plant-based cheese tastes just like the real deal and performs well as a dip or sauce.
- 2-3 medium-sized boiled potatoes
- 1/2 cup raw cashews
- 1 tablespoon lemon juice
- 2-3 tablespoons nutritional yeast (optional)
- A few tablespoons of water or vegetable broth, for consistency
- 1 garlic clove
- Salt and pepper, to taste.
Chop the potatoes into small pieces and blend them until you get a smooth paste. Add nutritional yeast, garlic, lemon juice and seasoning. Add water or broth as needed and blend until you have the desired consistency. Transfer to a container and refrigerate what you don’t use.
Creamy almond butter
- 2 cups raw, unsalted almonds
- 2 tablespoons flaxseeds
- 3 tablespoons date syrup
- 2 pinches of salt
Preheat oven to 350 degrees. Roast the almonds for about 10-15 minutes or until evenly roasted, taking care not to burn them. Blend the roasted nuts, flaxseeds and date syrup together until you have a smooth, spreadable puree. Season with a pinch or two of salt and more date syrup until you get the desired sweetness. Store in an airtight container and refrigerate.
This article was produced in collaboration with PHC Lifestyle Clinic. For more recipes and regular updates on plant-based dairy alternatives, visit dietfruitfully.com.