These Are the 10 Raw Vegan Recipes Even a Carnivore Will Love ...


These Are the 10 Raw Vegan Recipes Even a Carnivore Will Love ...
These Are the 10 Raw Vegan Recipes Even a Carnivore Will Love ...

"Raw" and "vegan" are not two words many foodies respect. Alton Brown isn’t going HAM about Vegan recipes on the Food Network, and how many cold pasty ways can there really be to make a vegetable? As it turns out, way than this foodie ever thought. What began as a Kickstarter dream that raised over $17,000 in thirty days, became, after three years of relentless passion, a modern, colorful and truly artistic Raw Vegan Cookbook called “The Wild Plate.” Author and passioneer Laurel Anderson is the Van Gogh of veggies. She creates not only familiar textures and great tastes, but makes each dish look so visually appealing, a Texan would skip a BBQ’d bone-in ribeye for any one of them. Try these tasty recipes out for just a sample of what true food art tastes like.

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Almond Milk

Almond Milk Laurel's take: I see food as not only medicine, but edible living art…

4 cups water
2 cups raw almonds, soaked 8–10 hours, drained and rinsed
2 ½ tablespoons raw light agave
1 tablespoon raw coconut oil
1 teaspoon vanilla extract
1 teaspoon lecithin granules (optional for extra creaminess)
1/2 vanilla bean, scraped, seeds only
1/4 teaspoon sea salt

• In high-speed blender place almonds and water. Blend on high for about 2 minutes, until almonds are broken down to a sand-like consistency.
• Place nut-milk bag over pitcher. Pour almond milk through bag and squeeze until most the liquid is removed and pulp in bag is slightly dry. Save almond pulp to use in cakes, breads, or cookies.
• Rinse carafe and pour milk back into blender. Add agave, coconut oil, vanilla extract, lecithin, vanilla bean and sea salt. Blend on high about 1 minute, until smooth and creamy.


Cashew Sour Cream

Cashew Sour Cream Ingredients:
2 cups raw cashews, soaked 4–6 hours, drained and rinsed
1 cup water
3 tablespoons lemon juice, fresh-squeezed
1/2 teaspoon sea salt

• In high-speed blender place cashews, water, lemon juice, and sea salt.
• Blend on high about 2–3 minutes, until cashews are broken down and cream is a thick, smooth consistency


Coconut Yogurt

Coconut Yogurt Laurel's Take: I envisioned “The Wild Plate” doubling as a recipe and coffee table book, was so high quality and colorful people would want to display it in their homes AND become inspired by the food to create.

3 cups young Thai coconut meat
1 ½ cups young Thai coconut water
6 vegan probiotic caps

1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
2 tablespoons raw honey or raw light agave

• In high-speed blender place coconut meat, coconut water, and contents of probiotic caps. Blend on high for about 2minutes, until coconut meat is broken down and yogurt is smooth. The small amount of heat from blending will start the culturing process.
• In small mixing bowl, pour yogurt and cover. Set on counter at room temperature for 12 hours to culture. If you want a more-tangy yogurt, increase culturing time until desired taste is achieved.
• After culturing is complete, chill yogurt in refrigerator for 1–2 hours before serving.

• Scoop 1 cup yogurt into 4 serving bowls of choice.
• Top each bowl with 1/4 cup blueberries, 1/4 cup blackberries, and 1/4 cup raspberries, and drizzle with honey for a touch of sweetness.


Dark Chocolate Mousse

Dark Chocolate Mousse Mousse ingredients:
1½ cups young Thai coconut meat
3/4 cup young Thai coconut water
3/4 cup raw cacao powder
1/3 cup maple syrup
1/3 cup raw coconut oil
2 tablespoons raw light agave
1 tablespoon vanilla extract
1/4 teaspoon sea salt

Tangelo Cream ingredients:
1/2 cup young Thai coconut meat
1/4 cup young Thai coconut water
2 tablespoons tangelo juice, fresh-squeezed
2 tablespoon raw coconut oil
1 tablespoons raw light agave
3/4 teaspoon tangelo zest
1/8 teaspoon sea salt

Garnish: 1 tablespoon tangelo zest

Mousse directions:
• In high-speed blender place coconut meat, coconut water, cacao powder, maple syrup, agave, vanilla extract, and sea salt. Blend on high for about 2 minutes, until coconut meat is broken down and mousse is smooth.
• Add coconut oil to mousse and blend on high for 30 seconds, until just combined.
• Pour mousse into serving dishes of choice. Place in refrigerator for 2 hours or until set. Should be firm to touch.

Cream directions:
• In high-speed blender place coconut meat, coconut water, tangelo juice, agave, tangelo zest, and sea salt. Blend on high for about 1 minute, until coconut meat is broken down.
• Add coconut oil, and blend another 30 seconds, until well combined.

• Remove mousse from refrigerator. Place 1 or 2 tablespoons tangelo créme on top of mousse. Garnish with tangelo zest. Serve immediately


Green Juice

Green Juice Ingredients:
3 medium apples, peeled and quartered
2 medium cucumbers, unpeeled and quartered
1 whole head green kale, washed thoroughly

• The trick for not getting your juicer clogged up is alternating ingredients, so the more fibrous vegetables go through easily.
• Start with apple, kale, cucumber, kale, and repeat until all ingredients are juiced. Pour into pitcher, stir, and serve immediately.


Lavender Lemonade

Lavender Lemonade Laurel's take: I had one woman email me and say the pictures looked so good, she found her five year old licking the pages of the book… To me, that’s the highest of compliments.

2 cups boiling water
1 cup cold water
3/4 cup light raw agave
1/2 cup lemon juice, fresh-squeezed
1/2 cup fresh blueberries
2 tablespoons edible dried lavender

• Steep dried lavender in boiling water for 30 minutes.
• While the lavender is steeping, juice lemons.
• In a large pitcher, place blueberries and agave then lightly mash with fork. Add lemon juice and fresh water, stir with wooden spoon.
• When lavender is done steeping, discard buds and pour lavender water over blueberries. Stir with wooden spoon and place in refrigerator for 1–2 hours to chill. Serve over ice with a few fresh whole blueberries and lavender sprigs


Spirulina Truffles

Spirulina Truffles Laurel's take: I have to say, I’m so thankful I didn’t have the money to hire people... because I discovered so many new passions along the way, one being my love of food photography.

1/4 cup raw almond butter
2 tablespoons raw carob powder
2 tablespoons raw coconut oil
1 tablespoon raw honey or raw light agave
1 ½ tablespoons spirulina powder
1/4 teaspoon sea salt

• In small mixing bowl, add almond butter, carob powder, coconut oil, honey, spirulina powder, and sea salt. Mash together with fork until all carob powder is broken down, with no clumps.
• Roll into symmetrical balls. Set on parchment paper. Transfer to refrigerator for about 15 minutes to harden and hold shape. Take out and place each one on a rose petal. Serve immediately


Teriyaki Noodles

Teriyaki Noodles Noodle ingredients:
2 12–ounce packs clear kelp noodles
1 cup broccoli florets, chopped
1 cup carrots, shredded
1 cup kale, stems removed and chiffonade
1 cup red bell pepper, seeds removed and cut into thin strips

Teriyaki Sauce ingredients:
1/3 cup orange juice, fresh-squeezed
1/4 cup wheat-free tamari
10 medjool dates, pitted
3 tablespoons brown rice miso paste
2 tablespoons maple syrup
1 tablespoon expeller-pressed sesame oil
2 teaspoons fresh ginger, grated
2 large garlic cloves, peeledgarnish
1/4 cup green onions, chopped
1 teaspoon white sesame seeds

Noodle directions:
• Rinse kelp noodles in warm water. Pat dry with towel and place in medium mixing bowl.
• In a different medium mixing bowl, add broccoli, carrots, kale, and red pepper, and toss gently. Set aside.

Sauce directions:
• In high-speed blender place orange juice, wheat-free tamari, dates, miso paste, maple syrup, sesame oil, ginger, and garlic. Blend on high for about 2 minutes, until the dates have broken down and sauce is smooth.

• Pour 1/2 teriyaki sauce over noodles and 1/2 over chopped vegetables. Cover and place in refrigerator for 2–3 hours. This will allow the noodles and vegetables to become soft and more of a cooked-like texture from the salts. The reason the noodles and vegetables are separated is because the water from the vegetables will lesson the flavor of the noodles while marinating, so make sure to marinate these two separately.
• Once marinated, place vegetables and noodles into strainer and allow excess sauce to drain out, pressing on the mix lightly.
• Divide into bowls of choice and garnish with green onions and sesame seeds


Tomato Bisque

Tomato Bisque Soup ingredients:
1¼ cups fresh tomatoes, chopped
1 cup water
1/4 cup fresh sweet onion, chopped
1/4 cup sun-dried tomatoes, chopped1/4 cup fresh basil, tightly packed
2 tablespoons virgin raw olive oil
2 tablespoons raw tahini
2 medium cloves garlic, peeled
1 tablespoon raw light agave
1 tablespoon apple cider vinegar
1 tablespoon dried basil
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper

Garnish ingredients:
1/4 cup fresh basil leaves, chiffonade
2 tablespoons basil oil
2 tablespoons cashew cream
1 teaspoon fresh cracked black pepper

Soup directions:
• In high-speed blender place tomatoes, water, onion, sun-dried tomatoes, fresh basil, olive oil, tahini, garlic, agave, apple cider vinegar, dried basil, sea salt, and pepper. Blend on high for about 3 minutes, until all ingredients are broken down and soup is smooth and creamy.
• Leave soup in blender carafe at room temperature for 20–30 minutes, so the flavors can marinate. This makes a huge difference in taste.
• Pour soup into bowls of choice and sprinkle with fresh basil in center. Drizzle with basil oil and cashew cream. Serve immediately


Watermelon Radish Salad

Watermelon Radish Salad Laurel's take: When I’m feeling inspired… I like to roll with it!

Salad Ingredients:
3 cups watermelon radish, thinly sliced
1 cup fresh sugar snap peas, roughly chopped
1 medium avocado, peeled, pitted and cubed
1/4 cup green onion, green and white parts, chopped
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds dressing

Dressing ingredients:
2 tablespoons rice wine vinegar
2 tablespoons expeller-pressed sesame oil
1 tablespoon minced, fresh ginger
1 ½ teaspoons raw light agave
1/4 teaspoon sea salt
Salad directions:
• In medium mixing bowl, add watermelon radishes, snap peas, avocado, green onion, and black-and-white sesame seeds.

Dressing directions:
• In small mixing bowl, add rice wine vinegar, sesame oil, ginger, agave, and sea salt.
• Whisk until dressing is smooth and oil is well incorporated.
• Drizzle dressing over salad. Toss lightly to coat. Serve immediately

The raw vegan lifestyle isn’t for everyone, but not one person alive hates food that tastes good, whether it comes from a plant, or the depths of the sea. If it’s delicious, we eat it. If you have your choice between Whopper-induced sweats or feeling invigorated and recharged, all while enjoying amazing flavors, we both know which one we’d all choose. To learn more about the book, or to get a copy in time for dinner, visit With this book in hand, you'll never force your family to eat veggies ever again — they will do it more than willingly.

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Where Thoughts and Opinions Converge

Looks really tasty!

Wow :) super delicious these I have to try so thanks a lot!

Why is there honey if it's supposed to be a vegan recepie? Honey is not vegan :'D

I'm trying to become vegan and these are very helpful!!! Thanks!

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