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 easier to digest; this is called "activating" nuts.
Cashews only need a short soaking 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 soaked for too long, their health-promoting oils break down.
Brazil nuts should be eaten sparingly as they contain a lot of selenium. Selenium is a powerful antioxidant, which is good, but not in excess, like most things.
Learn more about how to activate nuts.
Recipe 1: Cashew Sauce with Paprika, Chili and Thyme
- 2 dl soaked cashews
- 2 dl water
- 2 garlic cloves
- 1 small chili pepper (seeded)
- 1 red bell pepper (seeded) – for a more 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 soaked cashews
- 2 dl water
- 2 garlic cloves
- A piece of peeled fresh ginger
- Chopped lemongrass or chopped coriander to taste
- A pinch of salt
- Blend everything in a powerful blender.
Recipe 3: Almond Pesto
- 7 dl fresh basil / can be replaced with parsley if preferred
- 2 dl almonds (soaked overnight)
- 2-3 wild garlic cloves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 dl extra virgin organic olive oil
- Mix everything in a food processor.
- Keeps well in a tightly sealed glass jar in the fridge.
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 fridge.
Recipe 5: Vegan Parmesan with Nuts
Blend your choice of nuts into crumbs together with garlic to taste, then mix in nutritional yeast and a little sea salt to taste.
This is sooo good with, for example, zucchini noodles.
