You heard it here first. Raw Vegan ‘Cream Cheese’ is a thing. And it tastes rocking. And I serve it up with papaya fruit. And it works. Aaghhhh. There I said it out loud and now it’s a thing and it doesn’t feel like a weird food fetish anymore.
This is a new recipe that I am so excited to share! I am a firm believer that the most amazing things happen in the kitchen as a result of one of three things – or should I say that one of these is usually my approach to getting something new on the table:
1) necessity – I HAVE to rustle something up out of what I’ve ‘got in’ – example: amazing juices from veggie leftovers, great salads and soups etc and so on.
2) creativity – I DREAM of an amazing flavour, potential foody photo, or ‘let me make that thing but let me make it raw’ and I start to create it by rummaging through the cupboards trying to find a whole range of ingredients that fit the bill and satisfy my creative urges until the masterpiece is complete. There’s an inner Heston Blumenthal waiting to be unleashed and kitchen magic kinda happens.
3) hunger – I NEED it and I need it now. It aint gotta be pretty or cool or nutritionally balanced. Just that I must have it NOW – and I throw a whole load of stuff into a machine (usually a blender for me) and get it straight in.
What is consistent here is that it always works. Always. Probably because I have a kitchen that is kitted out for my needs and there’s not a tin in sight in my cupboards. Everything is fresh. Everything is produce not a product. (Ok if you exclude cacao pouches and the like…)
So when I created THIS recipe it was kind of all three things (above) going on at once: I dreamed of a spaghetti food pic, I was hungry and I didn’t have much food in. Basically I had 2 courgettes, a mango, a papaya fruit, green beans, some cashew nuts and a few bananas. Out of that HAD to come a lunch. A big fat pretty and satisfying one at that. I am also still learning how to use my new camera from the bf. So come on. It also had to be photographable.
Ingredients (serves two)
- 2 courgettes (zucchini)
- 1 papaya fruit
- 1 cup cashew nuts
- water to blend
- 1/2 cup nutritional yeast flakes
- 1 clove garlic
- black pepper
- himalayan salt (to taste)
- dessert spoon Udo’s Oils
Soak the cashew nuts in filtered water for 2 hours and discard the water. Peel the papaya fruit and scoop out the seeds (to save a few for topping the spaghetti) and use the rest to blend – they are awesomely good for you! Blend nuts with all ingredients (except the courgettes) adding water to create your perfect texture. I like it thick and creamy. Once you have made your sauce create your noodles out of the courgettes – using a spiraliser or a veggie peeler to create strips lengthways.
Stir the sauce into the spaghetti. Plate up. Sprinkle some papaya fruit seeds, black pepper and a pinch of himalayan. Served here with green beans.
(PS I ate the mango and banana for dessert!)
I hope you like it and if you do keep me posted with your comments below! Feel free to share the recipe.
Keeping it juicy & raw