Raw Tuesday recipes: cheese sandwich, kale chips and plum tart

I’ve posted the recipes for some of the components of Tuesday’s raw vegan take-away meal before. Raw sandwiches are a delicious meal, a raw comfort food if you will. Especially when they have delicious cultured cheese inRaw vegan "cheese" sandwich with BBQ kale chips them.

To make the sandwich, feel free to use whatever toppings you like. This is just one option:

Raw brown bread (recipe here)

Cultured cashew cheese (recipe here, but try it with cashews instead of almonds for a slightly smoother cheese)

Fresh veggies: lettuce, tomato, cucumber, red pepper

Lentil sprouts (or any sprouts you prefer)

Brinjal biltong/ eggplant bacon (the recipe is adapted from one in Matthew Kenney’s Everyday Raw- SA link here. You can leave it out, or just marinate some brinjal/eggplant in olive oil, tamari, maple syrup, apple cider vinegar, cumin & cayenne and then dehydrate it. Somebody posted the recipe here)

Assembly: Spread some of the cashew “cheese” on two slices of bread. Top one slice with lettuce, sliced tomato, sliced cucumber and sliced peppers. Add some brinjal biltong/ eggplant bacon, and then a nice mound of sprouted lentils. Top that with another piece of lettuce and your other slice of bread.

Raw vegan sandwich assembly

Spicy barbecue kale chips

This is actually not a recipe of my creation. It belongs to Russell James, aka The Raw Chef. You can find it here. I’ve modified it a little, but it’s the same idea really. These chips (or crisps) are a delicious and healthy alternative to their fried, potato-based cousins. Enjoy them without guilt.

Raw vegan plum tart

Raw vegan plum tart

You can make this with just about any seasonal fruit. Peaches, nectarines, berries or even pears would be lovely.


1 cup almonds, soaked overnight

1/2 cup Medjool dates

1/4 cup shredded coconut

pinch of Himalayan or Kalahari salt

pinch of pure vanilla powder

cashew cream:

1 cup cashews, soaked at least 4 hours

1/2 cup water (or more as needed to blend)

1/4 cup agave (or more, to taste)

pinch pure vanilla powder

pinch of Himalayan or Kalahari salt

plum topping

6 large ripe plums, cored and chopped

juice of 1/2 lemon

1/2 tsp cinnamon (or more to taste)

2 Tb agave (to taste, it depends on the sweetness of your fruit)

Instructions: To make the crust, process nuts in food processor until ground. Add remaining crust ingredients (dates, coconut, salt, vanilla) and process until a crumbly dough forms. Press into the bottom of a pie tin (or individual silicon muffin cups) and let set in refrigerator while you make the fillings.

To make the cashew cream, blend all ingredients until smooth. You want it to be a thick cream, not runny.

To make the plum topping, toss the chopped plums with the other ingredients to coat. If you want to soften them up a little you can put the mixture in the dehydrator at about 42 degrees C for an hour, but it’s not necessary.

To assemble, pour some cashew cream over the crust. Don’t let it go right to the edge. Top with plums and enjoy, or keep refrigerated (even frozen) until you’re ready to enjoy it.

I made them in individual muffin cups- it should make about 8 of them.

Inside the raw vegan plum tart

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