The Basics

I teamed up with Kate Walsh of Real Food Projects recently and ran a workshop at 107 Projects, we had loads of fun & did loads of blending! We covered the basics in vegan cooking and raw deserts and made nut butters, nut mylk, raw chocolate, raw caramel and cashew cream... What an arvo!

Now before I get into the recipes I need to get this out the way...  For the love of god invest in a high powered blender. It will save you so much time and energy and you'll get the smoothest nut butters, creams, chocolate, sauces & smoothies, promise!  I scored one at Aldi that is practically identical to a Vitamix at a fraction of the cost! A nutri-bullet works a treat too and if you have the means a Thermomix will make all of your dreams come true (I can connect you with an amazing seller, just drop me a line)

The instructions for all of these recipes is as follows: put everything in the blender and BLEND BABY BLEND! That's it!

Ok so first up we tackled cashew cream, a super easy and delicious alternative to dairy cream that can be added to curries, pasta, cakes... A spoon? & with a couple of added ingredients you can quickly make your own sour cream or sweet cream too!


RAW CASHEW CREAM

1 cup soaked cashews (min hour - max overnight)

1/2 cup water

juice of 1 lemon

pinch salt

SWEET - 2 medjool dates, 1 tsp vanilla

SAVOURY - 1 tsp each dried dill & oregano

SOUR CREAM - 1 tsp apple cider vinegar


Next up was raw salted caramel sauce - this baby is literally die and go to heaven! Add to ice cream, use it to build a caramel slice, in smoothies... maarrgghhhhhh

RAW SALTED CARAMEL

24 medjool dates

1 1/3 - 3 cups water (depending on consistency)

1 tsp good quality salt

1/3 cup coconut oil

3 tsp tahini (optional but why wouldn't you?)


Then it was raw chocolate sauce! This beast can be used to replace ice magic, can sit atop cakes and cookies and when added to our cashew mylk it becomes the best damn ice choc ever! I love the raw cacao powder from Honest To Goodness. Bitter, delicious and organic... Just like chocolate should be!

1/4 cup coconut oil

4 medjool dates

1/4 cup raw cacao powder

pinch salt


We also made almond butter, an easy and delicious alternative to peanut butter that gives you that little extra oomph in the good-for-your-body department. Smear on toast, on veggie sticks or dollop on ice cream. YUM!

3 cups roasted almonds

1 tsp salt


If you haven't tried making your own nut mylks yet, babe it's time. My absolute favourite and by far the easiest is cashew mylk. It doesn't need to be strained so if you don't have a nut mylk bag you're safe! (Note: I used the wrong quantities in the class so if you were there SORRY!)

1 cup raw soaked cashews

3 cups water

pinch of salt

This guy can be stored in an airtight bottle in the fridge for 3 days and can replace cow milk all day everyday!


I quickly made a super simple base so once we'd finished making everything we started building a caramel slice  in jars (super cute) using a variation of all of the ingredients, everyone got their creative on and layered amazing flavour combos using the nut butter, caramel, chocolate and cream, I was very impressed!

EASY CARAMEL SLICE BASE

1/2 cup walnuts

Cute AF caramel slice jars

1/2 cup almonds

1tsp coconut oil

2 medjool dates

1/4 cup desiccated coconut

Pop your caramel slice into the fridge for 30 mins to set then eat with gusto!


It was a lovely arvo, I was nervous as heck but everyone made me feel super comfortable and I quickly got down to the business of making YUMS! My favourite thing to do!

Thanks for inviting me into your cooking school Kate, I had a blast!

Yours in cruelty free living

Kate