1/4 cup extra virgin olive oil
    1/4 teaspoon sea salt
    In small bowl mix oil and salt. Pour into a small container and freeze until solid. Use like butter Will keep for several months in freezer.

    1/4 cup coconut oil
    1 tablespoon white miso
    Mix oil and miso with a spoon or fork until well mixed. Will keep for a couple months in freezer.


    2 tablespoons ginger
    1 clove garlic
    1 teaspoon sea salt
    2 cups cashews
    juice of 1 lemon about 2 tablespoons
    1/4 cup water as needed
    Process ginger garlic and salt in a food processor until finely chopped. Then add cashews and process into powder. Add lemon juice and process adding water as needed to make a creamy mayo.

    1 tomato diced about 1-1/2 cups
    3 tablespoons pitted medjool dates
    1/4 cup extra virgin olive oil
    1 teaspoon sea salt
    1 tablespoon apple cider vinegar
    1/2 cup sundried tomatoes
    Blend fresh tomato dates oil salt and vinegar until smooth. Add tomatoes last and blend until catsup is thick and well mixed. Will keep for 4 days in the fridge.

    1 tablespoon pitted medjool dates or 1 tablespoon agave, maple syrup or honey
    4 tablespoons dry mustard
    2 tablespoons filtered water
    2 tablespoons apple cider vinegar
    juice of 1 lemon, about 2 tablespoons
    pinch turmeric
    1 cup extra virgin olive oil
    If using dates begin by soaking dates in 2 tablespoons of water. Use a fork to puree into a thick syrup. In mixing bowl add date syrup mustard water vingegar lemon juice and turmeric. Stir until well blended. Slowly whisk in the olive oil until emulsified. Refrigerate covered until needed. Will keep for 4 days in fridge.

    1 cup cashews
    juice from 1 lemon about 2 tablespoons
    pinch sea salt
    1/4 cup water as needed
    2 tablspoons chives, chopped
    Blend cashews, lemon juicel, salt and just enough water to blend into a smooth cream. Put in bowl and stir in chopped chives. Will keep for 4 days in fridge.

    1/2 cup cashews soaked
    1/2 banana
    1 tsp vanilla extract
    Pinch of sea salt
    Juice from half of a small lemon
    Enough water or dairyfree milk to make it smooth, but not too liquidy
    Soak cashews for at least 2 hours, drain and rinse. Blend all in a blender until thick cream forms. Add the water gradually and only asneed ed to combine all ingredients. Transfer into a bowl and set aside.
    Store the leftover creams in the fridge.

    1 1/2 cups of raw cashews (soaked overnight)
    2 tablespoons freshly squeezed lemon juice
    2 tablespoons of organic apple cider vinegar
    3 tablespoons of water
    If you haven’t soaked the cashews overnight, give them a good rinse and then cover with water for 12-24 hours. Once done soaking rinse well.
    Add cashews and all other ingredients into a blender and process until smooth. Let mixture sit in a bowl for about two hours before transferring into a nut bag or cheese cloth. Gather into a little bundle and hang over something that it can drip into for the next 24 hours. If you have a warm place, put it there.

3 c almonds (soaked and dehydrated)
1/2 -1 t salt
Pulse the almonds and salt in a food processor, until the oil separates into a creamy butter. This takes time but it tastes great. 

    Makes: 1 1/4 cups
        1 cup cashew cheese (see Module 4)
        1/4 cup olive oil, optional
        1/4 cup freshly squeezed lemon juice
        1/4 to 1/2 cup water, as necessary
        Pinch sea salt
    Store in a glass container or squeeze bottle in the refrigerator for up to 5 days. Drizzle over salads or over your Raw Tacos.
    To a blender, add cashew cheese, olive oil, and lemon juice and blend on high speed for 20 seconds.
    Add water slowly while blending on medium speed for about 30 more seconds, or until creamy and smooth.
    Chill for at least 30 minutes before serving.
    Variations
    Replace the cashew cheese with 1/2 cup soaked and drained cashews (soak for 30 minutes to a few hours) blended with 1/2 cup water. Add more water if necessary to reach desired consistency.

    Makes: 2 servings
    Sauce
        1 1/4 cups filtered water
        1 cup macadamia nuts or raw cashews, soaked for 2 to 6 hours, then drained well
        3 Tbsp nutritional yeast
        1 Tbsp freshly squeezed lemon juice
        2 tsp nama shoyu, coconut aminos, or wheat-free tamari
        1 1/2 tsp minced garlic
        1/2 tsp raw apple cider vinegar
        Pinch cayenne pepper
        Sea salt, to taste
        Ground black pepper, to taste
    Pasta
        1 1/2 cups thinly julienned or grated carrots
        1 cup thinly julienned or spiralized zucchini
        1 cup thinly julienned or spiralized gold bar squash
        1 cup thinly julienned red bell pepper
        2 tsp chopped basil
        2 tsp chopped Italian parsley
    Fresh veggie noodles and a rich and creamy macadamia nut–based sauce create a decadent raw version of this classic Italian pasta dish. Store in a glass container in the refrigerator and enjoy within 3 days. Enjoy pasta within several hours of combining with sauce.
    Prepare sauce: Combine all sauce ingredients in a blender and blend until smooth.
    Prepare pasta: Combine all pasta ingredients in a medium bowl and mix well.
    Place pasta on two individual plates and top each one with 1/2 of the sauce. Garnish with chopped macadamia or pine nuts. Serve immediately or within 1 hour of mixing the sauce and the veggies.

   Makes: 2 cups
        1/4 cup sun-dried tomatoes
        1 cup filtered water
        2 cups Roma tomatoes, chopped
        2 Tbsp shredded beets
        2 Tbsp cold-pressed olive oil
        1 Tbsp minced fresh basil
        1 Tbsp minced fresh parsley
        1 tsp nama shoyu, coconut aminos, or wheat-free tamari (or to taste)
        2 tsp nutritional yeast
        1/2 tsp fresh oregano
        1/2 tsp fresh thyme
        1/2 tsp sea salt
        1/4 tsp ground black pepper
        1 1/2 tsp rubbed sage
        Raw coconut nectar or agave nectar, to taste
    Soak sun-dried tomatoes in at least 1 cup filtered water for 30 minutes minimum. Strain, reserving 1/2 cup soaking water.
    To a blender, add sun-dried tomatoes, reserved soaking water, Roma tomatoes, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage. Blend on high speed for 40 seconds, or until you reach consistency of tomato sauce.
    Store in a glass container in the refrigerator for up to 3 days.

    Makes: 1 cup
        1 1/2 cups firmly packed fresh basil
        1/4 cup pine nuts
        1 to 2 cloves garlic
        2 Tbsp freshly squeezed lemon juice
        1/2 cup cold-pressed olive oil
        1 tsp seeded and diced jalapeño pepper, optional
        Pinch cayenne
        2 Tbsp minced green or red onion
        2 Tbsp nutritional yeast
        3/4 tsp sea salt, or to taste
        1/2 tsp ground black pepper, or to taste
    Combine all ingredients in a food processor and process until smooth.?

    Variations
        Replace the olive oil with mashed avocado.
        Replace the pine nuts with cashews, macadamia nuts, pecans, or walnuts.
        Can also be blended, though more liquid (olive oil, lemon juice, or water) may be needed to reach desired consisten?cy.


    Makes: 3/4 cup sauce
        1/2 cup water
        3 Tbsp raw coconut nectar, or to taste
        1 Tbsp tamarind paste
        1 tsp freshly squeezed lemon juice
        1/2 tsp coconut aminos, optional
        1/2 tsp ground ginger
        1/4 tsp garam masala
        1/4 tsp sea salt, or to taste
        1/8 tsp cayenne pepper
        Pinch of ground cinnamon
    Serve as a dipping sauce for nori rolls or raw wraps. Store in a glass jar in the refrigerator and enjoy within 4 or 5 days. Place all ingredients in a medium bowl and whisk well.
    Variation
    Replace the coconut nectar with 1/4 cup tightly packed pitted dates, and blend all ingredients in a blender until creamy. Add more water to reach desired consistency.

Many recipes that use liquid sweetener can be made with date paste instead. It’s easy to make and keeps in the refrigerator for at least a week, if not longer.  
1 cup dates, pitted
1/2 cup water
Blend ingredients in a high speed blender until smooth.Alternative: Soak the dates in water for 20 minutes.  Then blend the dates and the soak water in a food processor until smooth.  You may need to add a little more water.  

10 ounces frozen raspberries, thawed
1/2 tablespoon lemon juice
4 pitted medjool dates
3/32 teaspoon salt(a pinch plus a smidgeon)
3/16 teaspoon chipotle powder
1/4 teaspoon psyllium powder
Reserve 2/3 cup of the raspberries. Blend the rest of the bag of raspberries with all of the otheringredients except the psyllium in a high speed blender until smooth. Add the psylliuma nd blend the mixture again until the psyllium is incorporated and the mixture beginsto thicken. Add the 2/3 cup of raspberries and turn on low speed for 1 second just to mix. Use more chipotle powder for more heat. 

Basic Paté Base
Ingredients:
1 - 2 cups nuts or seeds*, either a combination or a single type
1 - 4 cups vegetables (e.g. carrots, celery, cabbage, tomatoes, onions)
a few tablespoons to a cup or more of fresh herbs
a few teaspoons to a couple of tablespoons dried herbs and spices
1 - 2 teaspoons or to taste of unrefined sea salt (good choices are Celtic or Himalayan salt, pink salt, Hawaiian sea salt, or sea salt water)
1- 2 tablespoons or up to 1/3 cup cold processed unrefined oil** (optional)
Direction Variations (Depending on desired texture):
1. Cut vegetables into 1-inch pieces. Place all ingredients into food processor and process to desired consistency. Season to taste.
2. Pulse-chop vegetables to small pieces (minced). Pulse-chop herbs to mince. Put nuts and/or seeds into food processor and process to desired consistency. Add vegetables and herbs and season to taste.
3. Put all ingredients through a juicer with the blank screen in place or blend and strain through a nut milk bag. Season to taste.
Personal Notes:
*Nuts and seeds are usually soaked 6 hours or overnight, and then rinsed with a few exceptions. To achieve a rich creamy consistency, as in walnut or pine nut pesto, the nuts may be used unsoaked. Sesame seeds and hemp seeds are usually not soaked, but may be if desired. Flax seeds generally don’t make good patés because of their tendency to soak up water and create a sticky or gummy consistency.
**Your choice of oil depends on the taste desired. Olive oil, coconut oil, macadamia nut oil, pumpkin seed oil, and sesame oil are all good choices, as long as they are cold pressed and kept protected from high heat, light, and air. I do not use flax oil in patés because it is extremely sensitive to temperature and air exposure; I use it only when I’m going to eat immediately. This may be a good tip for you to follow as well.

“Mayonnaise”
Ingredients:
1 recipe Creamy Nut Cheese
1 teaspoon apple cider vinegar
 extra water as needed
Directions:
1. Combine the Creamy Nut Cheese recipe with apple cider vinegar and as much extra water as needed to make “mayonnaise”.