Nuts can provide us with protein, minerals, antioxidants, fiber, and healthy fatty acids.
And there are so many plant-based, fun recipes with nuts, and here we share 5 vegan favorites.
Most nuts benefit from soaking, which makes them more digestible - this is called "activating" nuts.
Cashews need a shorter time while almonds need to be soaked overnight.
Cashews, macadamia nuts, and pine nuts have the highest fat content and only need to be soaked for 2-4 hours.
NOTE! If you soak them for longer periods, you break down their health-promoting oils.
Brazil nuts should be eaten sparingly as they contain very high amounts of selenium. Selenium is a powerful antioxidant so it's good, but not too much, as with most things.
Learn more about how to activate nuts.
Recipe 1: Cashew sauce with flavors of paprika, chili and thyme
2 dl soaked cashews
2 dl water
2 garlic cloves
1 small chili pepper (deseeded)
1 red bell pepper (deseeded) – if you want an intense flavor, you can roast it in the oven first and then peel it
Fresh thyme and/or oregano
A little lemon juice (optional)
Blend everything in a powerful blender.
Recipe 2: Cashew sauce with Asian spices
2 dl cashews (soaked)
2 dl water
2 garlic cloves
A piece of peeled, fresh ginger
Chopped lemongrass or chopped cilantro to taste
A pinch of salt
Blend everything in a powerful blender
Recipe 3: Almond pesto
7 dl fresh basil / can be substituted with parsley if preferred
2 dl almonds (soaked overnight)
2-3 garlic cloves
1/2 tsp sea salt
1/4 tsp black pepper
2 dl extra virgin organic olive oil
Blend everything in a food processor
Keeps well in a tightly sealed glass jar in the refrigerator.
Recipe 4: Macadamia pesto
5 dl fresh basil
45 grams macadamia nuts
2 tbsp pine nuts
3 garlic cloves
1 tbsp fresh lemon juice
1 tbsp lemon zest (choose organic lemon)
1.5 dl extra virgin organic olive oil
salt and pepper to taste
Blend everything in a powerful blender or food processor
Keeps well in a tightly sealed glass jar in the refrigerator.
Recipe 5: Vegan parmesan cheese with nuts
Blend any nuts into crumbs together with garlic to taste, then mix in nutritional yeast and a little sea salt to taste.
This is soo good with, for example, zucchini noodles.
