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Ingredients and alternatives

There is not a day that goes by without an email asking about substitutions for ingredients (nuts, seeds and other substitutes) in my raw food recipes. Let’s start with nuts. Why do raw foodies use so many nuts? Because nuts are a healthier substitution for other unhealthy ingredients. Nuts are very versatile in raw food recipes. But when you want to substitute the nuts, you are actually asking to substitute the substitution. In some recipes, such as nut crusts, substituting one nut for another is not a big deal. It will not affect the final outcome. You can easily change pecans/walnuts/almonds/pistachios for walnuts, pecans, almonds, pistachios or macadamia nuts…Vice versa. It will change the taste of course, but it will still work.

Peanuts and other nuts are often substituted for cashews. However, it’s critical to substitute nuts in place of cashews only if you’re sure your allergy is limited to cashews. The cashew, along with almonds, walnuts, brazil nuts, macadamia nuts and others, are tree nuts. People who are allergic to cashews are often allergic to other tree nuts. The peanut isn’t a tree nut, but is actually a type of legume that grows in the ground. Some people who are allergic to tree nuts are also allergic to peanuts (but not all people with peanut allergies are allergic to tree nuts). In addition, cashews and peanuts are sometimes processed at the same facility so the risk of cross-contamination is high between nuts.

Raw cheesecake is made entirely from uncooked whole foods with minimal processing and contains no cream cheese. Cashews are most commonly used in place of cream cheese, because they’re rich and have a smooth and creamy texture when blended. Although it can be hard to get exactly the same results when substituting another ingredient for these nuts, several foods offer a reasonable replacement. If you’re substituting cashews because you don’t have any to hand or you don’t like them, you can use an equal amount of any other nut in their place. Those with a high fat content give the most similar, creamy results.

Substitute for raw cashews: pine nuts, almonds, walnuts, hazelnuts, soaked sunflower seeds, sunflower seeds and tahini (sesame seed butter), combination of zucchini and pine or macadamia nuts could work particularly well. Silken tofu can replace cashews effectively. The flesh of young coconuts (for non-raw version full-fat coconut milk from the can) offers another great alternative too. Also, hemp seeds are a great substitute for a lot of creamy nuts.

Nut or seed butters also is an excellent substitute. The secret to making recipes that call for raw cashews when you don’t have a high-speed blender is a good quality nut or seed butter. When subbing raw cashew butter for example, use half the measurement of whole nuts called for in the recipe. This means, if the recipe calls for one cup of whole raw cashews – you would use ½ cup of the butter.

Seeds such as pumpkin and sunflower seeds have a similar flavor and texture, making them a good substitute in recipes calling for cashews. Seeds are especially effective if the recipe calls for cashew butter. Make your own butter by blending seeds with a dash of salt and if desired, add a bit of coconut oil to make it creamier. Use pumpkin, sunflower seeds or a combination of both. For an even nuttier flavor, add a small amount of hemp or sesame seeds.

Coconut flour – Almond flour or any other nut flour

for thickening try Tapioca starch or Arrowroot powder

Coconut nectar – Molasses, Date or Raisins paste

Cacao butter – Coconut butter

(in cakes) Coconut oil – Creamed coconut

Coconut milk – Cashew, Hemp or Sesame seed milk

full-fat Coconut milk from the can – Cashew or Macadamia cream

(blend thoroughly: 1 cup nut with 1/2 cup filtered water)

White miso – Nutritional yeast

Zucchini – Turnip

Shallots – Onion

Flax seed oil – Olive oil

Coconut oil – Unroasted sesame oil

Flax seed – Buckwheat

Just beware, you cannot substitute 1 to 1! You might need to use less/more of the amounts than directed in the recipes.

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I'm a passionate self-taught chef who loves creating and sharing colorful nourishing plant-based recipes that satisfy the tummy and warm your soul. All my recipes are quick and easy to make, made with simple everyday ingredients that are easy to find. Thanks for stopping by ♡ Read more…

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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] These 𝗦 [𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] These 𝗦𝗽𝗶𝗰𝗲𝗱 𝗟𝗶𝗻𝘇𝗲𝗿 𝗖𝗼𝗼𝗸𝗶𝗲𝘀 are the perfect cookie for any holiday treat platter. Made with a lightly spiced almond cookie dough and filled with cranberry jam.

✨ Linzer cookies are incredibly simple to make but look so beautiful with their heart shaped cut in the middle. 
✨ Recipe link in my bio, enjoy!
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] 𝗠𝗮𝘁𝗰𝗵𝗮 𝗣𝗼𝗺𝗲𝗴𝗿𝗮𝗻𝗮𝘁𝗲 𝗣𝗮𝗻𝗻𝗮 𝗖𝗼𝘁𝘁𝗮
🎄An easy and elegant dessert that you can make in practically no time. It’s also so perfect for Christmas with its gorgeous red and green color!
🎄 This panna cotta recipe prepared with silken tofu and agar-agar. A fabulous dessert is given a vegan update with the same texture and deep flavors. While this dessert looks and sounds kind of complicated, it is much simpler than you think.
🎄Recipe link in my bio, enjoy!
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https://deviliciouslyraw.com/2022/12/15/matcha-pomegranate-panna-cotta/
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Hello love [𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Hello lovely people! I have a new holiday recipe for you. 
🎄Amazing 𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗿𝗮𝗻𝗯𝗲𝗿𝗿𝘆 𝗧𝗮𝗿𝘁 to make your holiday season as delicious and magical as you imagine. 
🎄The crust is made with oats, coconut, orange zest, coconut oil, coconut sugar and oat milk. The cranberry jam is made with fresh cranberries, orange juice, golden sultanas and spices. The top layer is made with coconut milk, vegan white chocolate chips, coconut nectar, vanilla and agar powder.
🎄 To make it look more festive decorated with cranberries.
🎄 Recipe link in my bio, enjoy!
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https://deviliciouslyraw.com/2022/12/12/white-chocolate-cranberry-tart/
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Today’s [𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Today’s temptation is a luscious 𝗕𝗲𝗲𝘁𝗿𝗼𝗼𝘁 𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗠𝗼𝘂𝘀𝘀𝗲, it’s soft and silky and simply amazing. Recipe link in my bio, enjoy!
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https://deviliciouslyraw.com/2022/12/08/beetroot-white-chocolate-mousse/
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#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #veganchristmasrecipes #veganchristmas #eatfortheplanet #veganmousse #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #christmasrecipes #beetrootmousse #healthyvegan #veganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
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These Hazelnut Chocolate Apricot Bars use nothing but real ingredients and are super tasty! Recipe link in my bio, enjoy!
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https://deviliciouslyraw.com/2022/10/26/hazelnut-chocolate-apricot-bars/
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#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #rawveganrecipes #nobake #eatfortheplanet #veganapricotbars #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #rawcakevibes #rawapricotbars #rawvegan #rawveganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
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This Apricot Lavender Cake features three layers of apricot cake, layers of apricot lavender jam, and all this goodness is covered in a layer of chocolate frosting. The lavender in the jam adds a faint floral note an unexpected and delightful addition. It’s light, delicious and so flavorful – such a big hit! Recipe link in my bio, enjoy:)
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https://deviliciouslyraw.com/2022/09/08/apricot-lavender-cake/
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘]🍒𝗕𝗹𝗮𝗰𝗸 𝗙𝗼𝗿𝗲𝘀𝘁 𝗖𝗮𝗸𝗲
Originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake. The filling is made of cherries, coconut and cashew cream, which is also the frosting. Recipe link in my bio, enjoy!

🍒 It’s a yummy combo and a great way to use up the abundance of cherries during cherry season!
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https://deviliciouslyraw.com/2022/07/19/black-forest-cake/
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#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #rawveganrecipes #nobake #eatfortheplanet #veganblackforestcake #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #rawcakevibes #rawblackforestcake #rawvegan #rawveganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
[ 𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Hello bea [ 𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘]
Hello beautiful souls ♡ 𝗗𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 𝗡𝗲𝘄 𝗥𝗲𝗰𝗶𝗽𝗲 𝗼𝗻 𝘁𝗵𝗲 𝗯𝗹𝗼𝗴 🍓 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗖𝗮𝗸𝗲
This cake consists of three extremely tasty layers, which complement each other perfectly and form a wonderful harmony of flavors. Creamy and dreamy strawberry cream, vanilla strawberry jelly and a crust made with pistachios will leave you speechless. Creamy and rich, and practically melt in your mouth. Recipe link in my bio.
🍓 Enjoy the recipe & let me know how you like it;)
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https://deviliciouslyraw.com/2022/07/05/strawberry-cake/
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#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #rawveganrecipes #nobake #eatfortheplanet #veganstrawberrycake #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #rawcakevibes #rawstrawberrycake #rawvegan #rawveganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
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This lovely cake with blueberries, thyme and lemon is really fresh and totally berrylicious. Recipe link in my bio, enjoy!
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https://deviliciouslyraw.com/2022/06/01/blueberry-cheesecake/
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