Cheesecake is Golden

Fresh turmeric gives this cheesecake a gorgeous golden hue. Ginger, cardamom, nutmeg, cinnamon and a pinch of black pepper give it the flavour of a delicious “Golden Milk”. Keep in mind that you will want to begin the fermentation process 3 days prior to slivering away at this delicious dessert!



The filling:

Step 1:

  • 13/4 cup of raw cashews
  • 1 tsp. probiotic powder  (3 or 4 capsules emptied)
  • just enough water to blend, about 1/4 cup

Soak the cashews in water at room temperature overnight. In a high speed blender, puree the cashews with just enough water to create a silky smooth paste. Add the probiotics and blend again briefly to combine. Spoon the mixture into a medium sized bowl. Cover with plastic wrap and let sit in a warm place for 24 hours. As it ferments, it will develop a slightly sour odour and a fluffier consistency.



The Crust:

  • 11/2 cups of sprouted and dehydrated almonds (or raw almonds) *
  • 3 tbsp. of coconut sugar
  • 1 tsp. vanilla extract
  • 3 tbsp. of softened coconut oil
  • pinch of pink himalayan salt

Grind the almonds and the coconut sugar in a food processor as finely as you can without making almond butter! With the motor running, add the vanilla, salt, and softened coconut oil. Pulse until well combined.

*to sprout the almonds, soak them overnight at room temperature in water. Strain and rinse the almonds before dehydrating them at 117 degrees F. for 24 hours.



Prepare a 6 inch springform pan by lining it with plastic wrap.


Press the crust into the plastic lined pan with the back of a spoon.



Set in the freezer to allow the crust to set while you prepare the filling.


The Filling:

Step 2:

  • One recipe of fermented cashew cheese.
  • 2 tsp. of freshly juiced turmeric. If you don’t have a juicer, you can simply grate the turmeric finely over a small bowl and then squeeze the juice out of the pulp by hand. This will require a couple of finger sized knobs of turmeric! If you can’t find fresh turmeric, you can use a tsp. of powdered however the colour and flavour will not be as pronounced.



  • 2 tsp. of fresh ginger juice. If you don’t have a juicer, finely grate the ginger and squeeze the juice out by hand as you did the turmeric. A piece a couple of inches long will suffice.
  • 1 tsp. of true cinnamon
  • 1/8 tsp. fresh cracked black pepper
  • 1/2 tsp. freshly grated nutmeg




  • 1/2 tsp. freshly ground cardamom (crush the pods in a pestle and mortar, remove the seeds and crush to a fine powder)




  • 1/2 cup of powdered zylitol (A sweetener made from Birch trees that is non-caloric. To powder, blend on high until it resembles icing sugar! Zylitol is poisonous to dogs so make sure you keep it out of paws reach!) Powdered sugar can be used in place of zylitol if desired. Taste to adjust sweetness if necessary.
  • 3 Tbsp. fresh lemon juice
  • 3/4 cup of coconut oil, warmed to a liquid
  • 1 tsp. vanilla extract

In a food processor combine the cashew cheese, turmeric juice, ginger juice, cinnamon, black pepper, nutmeg, cardamom, zylitol, lemon juice and vanilla. Process until smooth and well combined. With the motor running stream in the warmed coconut oil.  Taste and adjust spiciness if desired!




Pour the filling into the prepared chilled crust. Smooth the top with an offset spatula. Place in the fridge to set. Decorate with sliced candied ginger before serving. This cheesecake will last refrigerated for several weeks and also freezes well if properly wrapped.




White Hot Chocolate Matcha Latte

Raw cashews and a little coconut oil provide a rich creamy backdrop for the green matcha in this white hot chocolate! Because the cashews are so high in fat, there is no need to strain the milk through a nut milk bag. All of the ingredients are simply combined and blended until creamy and frothy!

As an alternative to regular matcha, try jasmine or chai flavoured matcha if you can get your hands on some!





Serves 2

  • 1/4 cup of raw cashews
  • 1 Tbsp. unrefined coconut oil
  • 4 Tbsp. of cacao butter, chopped
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup or honey (or more if you like it sweeter)
  • 1 tsp. matcha powder (more if desired)
  • 2 cups boiled water



Combine all of the ingredients in a high speed blender until smooth. The cashews should be completely blended into the water. Add more matcha or sweetener if desired. Pour into two of your prettiest mugs! Enjoy!

Cashew Cream of Tomato Soup with Hempseed Parmesan

Last fall I froze 25 pounds of luscious B.C.tomatoes picked at their peak! In the dead of winter, there is nothing more comforting than a steamy bowl of tomato soup made from these summer beauties! If you don’t have frozen tomatoes on hand, 3 large cans of whole tomatoes will do however; it won’t be quite as tasty.  Frozen heirloom tomatoes can often be found through our local Farm Box. To freeze ripe tomatoes, simply pop them into freezer bags. To use, fill your sink with hot water. Pop the frozen tomatoes into the hot water for a few minutes until the skins loosen. Peel the skins off of the tomatoes before using. Hempseed Parmesan is a cheesy tasting, protein boosting, condiment that is good on pretty much everything from popcorn, to salads, or steamed veggies.



The soup:

serves 4

  • 7 large (fist size or bigger) frozen tomatoes
  • 3 tbsp. extra virgin olive oil
  • 1 yellow onion, peeled and chopped
  • 2 cloves of garlic
  • 1/2 cup raw cashews pureed with 1 cup of water until very smooth
  • 28 g. of fresh basil (1 pkg.)
  • 1 tbsp. himalayan salt
  • 1 tbsp. honey or maple syrup

Fill your sink with hot water. Place the frozen tomatoes into the hot water for 5 min.



Peel off the skins and discard.


Heat olive oil in a medium sized saucepan. Saute onion until translucent. Add garlic and tomatoes. Stir over medium heat until the tomatoes have completely thawed and look soupy.






Puree the 1/2 cup of cashews with 1 cup of water in a high speed blender until smooth. Add the cashew cream to the soup along with all but a few leaves of the basil (for garnish). Puree in several batches until smooth and creamy. Return to the pot. Add the honey or maple syrup and salt to taste.

Serve topped with Hemp Parmesan and chopped basil.


Hemp Parmesan:

  • 1 cup of hemp seeds
  • 1/4 cup of nutritional yeast
  • 1 tsp. himalayan pink salt

Combine all ingredients in a blender or a food processor until it resembles parmesan cheese. (The kind you buy in the grocery store in a cardboard can)  Store in a mason jar in the fridge.

Cashew Kale Artichoke Dip

This is an easy upgrade to the classic artichoke dip made with mayo and loads of cheese! Raw cashews pureed with tapioca four make a decadent dip that can also be tossed with gluten free pasta to make a dairy free alfredo-like sauce.


  • 1 cup raw cashews soaked in water for at least one hour
  • 1 cup water
  • 6 Tbsp.of tapioca starch (if you can’t find this you can blend tapioca pearls in a high speed blender until powdered. It won’t be quite as gooey but still works!)
  • 3 Tbsp. nutritional yeast
  • 2 tsp. fresh lemon juice
  • 2 tsp. himalayan pink salt
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 2 shallots peeled and minced
  • 1 can of  non-marinated artichoke hearts, chopped coarsely
  • 2 cups of baby kale, stems removed, chopped

Drain the soaked cashews and rinse well. Combine cashews with water, tapioca, nutritional yeast, lemon juice, salt, and garlic in a high speed blender until silky smooth.



Pour the mixture into a small saucepan and heat over medium heat stirring constantly until it warms and thickens. Remove from the heat and set aside.

In a small frypan, saute the minced shallot until translucent. Add the kale and chopped artichoke hearts. Stir over medium heat until the kale has wilted.







Stir the shallot, kale, and artichoke mixture into the cashew cream. Spoon into a ceramic bowl or baking dish.

Bake at 350 for 20 min.

Serve with crackers, carrot and celery sticks, and sliced cucumber to dip!

Raw Cultured Cashew Cheesecake with Blackberry Preserves

My mom makes the best baked cheesecake, the kind that you allow yourself only one slice because it is so rich but you can’t help slivering away at it because it is so good! This recipe is my effort to recreate that cheesecake raw. I have used a mixture of cashews and macadamia nuts because the mac nuts give it that “baked” texture. You can use cashews exclusively, however; the resulting texture will be smoother and creamier but equally delicious.  Cultured with acidophilus, this cheesecake is an abundant source of probiotics. Just remember to get it started 3 days before you want to serve it! I made 4 mini cheesecakes in 3 inch ring moulds, and one in a 4 inch mini spring form pan. Alternatively you can make one larger cheesecake in a 6 inch spring form pan or 6 of the smaller ones.

Use whatever berries are in season for the topping. I used blackberries however; blueberries and raspberries are delicious as well. You can even use frozen fruit.



Filling Ingredients:

  • 2 cups of raw, organic cashews
  • 1 cup of raw, organic macadamia nuts
  • 3 capsules of acidophilus
  • 1/2 tsp. organic lemon zest
  • 4 Tbsp. of clear agave or raw honey
  • 2 tsp. of nutritional yeast
  • 3 Tbsp. of fresh lemon juice
  • 1 tsp. of vanilla extract or 1/2 tsp. of vanilla powder
  • pinch of salt

Soak the cashews and macadamia nuts in a bowl of water overnight on your countertop.

Strain the nuts and combine with just enough water to blend (about 1/4 cup) until very smooth. Empty the contents of your acidophilus capsules into the mix and blend again briefly to incorporate. Be careful not to overheat the mixture in the blender as it might kill the probiotics. Line a medium sized bowl with a nut milk bag or a few layers of cheesecloth. If using cheesecloth, make sure that you have a large enough piece to wrap the mixture and to twist up the ends overtop.




Gather up the ends of the nut milk bag or the cheesecloth, twisting it snuggly on top. Set into a plastic colander over your bowl and then place  a weight on top. I use a big river rock that I use for a pestle but a mason jar full of water works great! Cover with a clean tea towel and let sit on your counter top for 24-36 hours. The speed at which it ferments will depend on the temperature of your kitchen. You will be able to tell when it is ready because it begins to smell a little bit sour. I usually opt for 36 hours or a little more in my cool kitchen.




When the mixture is ready, unwrap it and spoon it into a medium sized bowl. The texture will have changed once it has fermented. It will appear fluffier and aerated.




Add the 1/2 tsp. of lemon zest, 4 tbsp. of desired sweetener, 2 tsp. of nutritional yeast, 3 tbsp. of lemon juice, 1 tsp. of vanilla, and the pinch of salt to the nut mixture. Stir well with a spoon. Feel free to adjust the flavour adding more sweetener or lemon if desired. Set aside while you make the crust.

The Crust:


  • 1 cup of raw almonds (sprouted if you have a dehydrator) *
  • 1/4 cup of coconut sugar
  • 1/4 coconut oil, softened

(* to sprout almonds, soak overnight in water on your counter top. Drain and rinse. Dehydrate for 24 hours at 117 degrees F.)

Grind the almonds well in a food processor. With the motor running, add the coconut sugar and the coconut oil. Process until combined. Place your ring moulds on a cookie sheet lined with parchment paper. Distribute the crust evenly amongst the moulds and set in the fridge or freezer for 10 minutes or so to set. As the coconut oil cools in the mix the crust will become very solid.




Remove from the fridge and divide the filling evenly amongst the moulds. Press it down well with an offset spatula or the back of a spoon to make sure that it fills the moulds completely. Place in the refrigerator overnight. The cashew cheese will set up nicely in the fridge, allowing you to slide the moulds off. At this point you can make the topping, saving it in the fridge to decorate the cheesecakes once they have set.




After 1-24 hours, remove the cheesecakes in their moulds from the fridge. Gently ease an offset spatula or a paring knife around the inside edges of the moulds and then pressing up from the bottoms, slide them out of their ring moulds. You can tidy up the edges with a spatula or a knife.




The Topping:


  • 11/2 cups of fresh berries (1/2 cup to puree and 1 cup of whole berries to mix into the puree)
  • 1/8 cup of soft pitted dates (medjool)
  • 1/2 tsp. of vanilla extract

Blend 1/2 cup of the fresh berries, and vanilla, in a blender or mini food processor with 1/4 cup of the fresh berries. The whole idea here is to create a thick jam that you will mix the remaining cup of fresh berries into to top the cake! Stir the remaining berries into the slurry. Decorate your cakes with the berry mixture. Refrigerate until ready to serve!

Kale Caesar with Crispy Tempeh

My friend Julie and I made dozens of mason jars full of this hearty salad for The Banff Yoga Festival. Here is the recipe for all of you who requested it! Tempeh is a fermented soy product that is loaded with protein and easily digested. Much like tofu it soaks up whatever it is marinated in. In this recipe it is simply coated with a little tamari and fried in avocado oil before being tossed with baby kale, cherry tomatoes, capers, lemon rind, croutons, and a creamy cashew dressing.



serves 4

  • 1 pkg. of Earth bound Farms baby kale
  • 1 recipe of cashew caesar dressing (recipe follows)
  • 1 recipe of fried tempeh (recipe follows)
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup of capers, drained
  • 1 heaping tsp. of  organic lemon zest
  • 3/4 cup of croutons of your choice ( I made raw dehydrated croutons however you can make your own by sautéing cubed gluten free bread in a little olive oil or simply crush some rice crackers or Mary’s gluten free crackers into the salad for texture)


The Dressing:

  • 3/4 cup raw cashews soaked in water for at least 2 hours
  • 1/4 cup of nutritional yeast
  • juice of two organic lemons, zest the rind to garnish the salad
  • 1 pitted soft date
  • 1 stalk of celery, chopped
  • 2 whole cloves of garlic
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. himalayan salt
  • 1/3 cup of water
  • lots of fresh cracked pepper




Combine all ingredients except the lemon rind and the pepper in a high speed blender until silky smooth. Stir in the pepper and set aside.









Crispy Tempeh:

We used smoked tempeh for this salad but if you can’t find it, regular tempeh will work just fine. Thaw the tempeh and cut into rectangles, 1/4 in. X 1 in. X 2 in. Heat 2 tbsp. of olive oil over medium heat in  a large skillet. Add the tempeh along with 2 tbsp. of tamari. Continue to stir until the tempeh is browned on all sides. Tempeh tends to soak up a lot of oil as it cooks so feel free to add a splash more. Set aside to cool.

To Serve:

Toss the baby kale with enough dressing to coat, capers, tomatoes, reserved lemon zest, croutons, crispy tempeh, and more freshly cracked black pepper and a sprinkling of nutritional yeast.


Raw Cashew Curry Hummus

This flavourful hummus was the star of my best selling mango coconut wrap at the Banff Farmers Market this past summer! It is pictured here in a raw Ezekiel wrap with kale, olives, and home made sauerkraut (a recipe that I promise to share!) Ezekiel wraps are found in the freezer section of your natural foods store.

You can also substitute a 14 oz. can of organic chickpeas for the cashews.

Feel free to skip the wrap altogether and just scoop it up by the mouthful with organic sliced veggies!



  • 1 cup raw cashews, soaked in water for at least 4 hours (Alternatively you can use a 14 oz. can of drained organic chickpeas)
  • 4 Tbsp. fresh lime juice
  • 1 Tbsp. maple syrup or raw honey
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. of ground turmeric
  • 1/2 tsp. of ground cumin
  • 1 clove of minced garlic
  • 1 two inch piece of fresh ginger, chopped
  • 2 Tbsp. raw tahini (or not raw if difficult to find)
  • 1 tsp. himalayan pink salt
  • 1/4 cup fine unsweetened shredded coconut
  • 1/8 cup chopped cilantro

Combine all but the coconut and cilantro in a food processor. Process until smooth with a hummus-like consistency. Adjust seasonings if desired. Add the coconut and pulse a few times to incorporate into the mix. Scoop into a container and stir in the cilantro by hand.

Store sealed in the refrigerator for up to 1 week.


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