macnuts

Raw Vegan Creamy Macnut Tomato Sauce

Raw Vegan Creamy Macnut Tomato SauceRaw Tomato Sauce IngredientsRaw Tomato Sauce step 1Raw Tomato Sauce

Admittedly, when I’m feeling lazy and too busy to spend an hour on food prep, one of my go-to meals is pasta. Since I try to be gluten-free, this means some form of brown rice or mung bean pasta. If I’m feeling even lazier and don’t feel like going through all the motions of chopping up lots of vegetables and cooking a warm sauce to go with my pasta, I make this super simple and uber-quick to make raw tomato sauce. The best part about it, though, is that all I have to do is throw all of the ingredients into a Vitamix and blend. And it’s super delicious, so that’s a win-win for everyone. One batch of this sauce, which makes a lot and will take you all of 5 minutes to make, can last me several days. Another major plus is that it’s not only good with pasta, but I can eat it with tons of other things– as a sauce for a raw pizza, raw zucchini noodles, a spread on top of baked or raw crackers, or as a dressing with some rice or quinoa and raw vegetables. Now that I’m letting you in on one of my lazy secrets, feel free to blame me for being lazy too. But your tastebuds won’t know the difference.

This recipe will make approximately 2.5 to 3 cups of sauce, and a little goes a long way.

Ingredients:

  • 2 whole raw tomatoes
  • 1/4 cup of whole sundried tomatoes (pre-soaked in water)
  • 2 cloves of garlic
  • 1/2 cup virgin olive oil
  • 1/2 tbsp coconut aminos
  • 1/2 cup macadamia nuts (or substitute 1/4 cup of sunflower seeds)
  • Small handful of fresh parsley and basil leaves
  • Salt and black pepper
  • Water (a few tablespoons)
  • Nutritional yeast (optional)
  • A few dehydrated botija olives (optional)

Kitchen Tools:

  • Vitamix
  • Small knife
  • Spatula
  • Mason jar

Directions:

First blend the macnuts and olive oil together in the Vitamix until it makes a creamy paste. If macnuts are not available to you, you can substitute sunflower seeds in this step. Then, chop up the raw tomato into large slices. Put the raw tomatoes, sundried tomatoes, olive oil, coconut aminos, garlic, parsley and basil all together in the Vitamix and blend until it’s a creamy sauce. If the sauce seems very thick, you can add a little water (two or 3 tablespoons) to lighten it up. Add salt and pepper to taste, and then blend once more. Once you’ve gotten your desired taste and texture, you can opt to add a little nutritional yeast for a bit of a “cheesy” flavor or a few dehydrated olives if you like. Spoon it out with a spatula and mix in with your favorite cooked or raw pasta.

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Vegan Macadamia Nut Milk

Vegan Macnut Milk

Cup of Macnuts

Macnut Milk Paste

On our farm, we have hundreds of macadamia nut trees (or macnuts, as we call them, for short). It’s a full-time job in itself to harvest (all by hand, mind you) and keep the trees maintained, but it’s well worth it to have a steady supply of these super nutritious nuts– rich in protein, antioxidants, fiber, Vitamin A, iron, omega 7/palmitoleic acids, and monosaturated fats (the healthy kind that actually helps you build up your metabolism and burn off bad fat). Not to mention, macnuts help lower cholesterol and boost your skin, bone, brain, and heart health. Adding just a small handful of macnuts to your daily diet will do wonders for your body. And they’re so creamy and tasty, I’ve found that even kids in Hawaii will gobble them up like candy and reach their hands out for one more before you’ve even had time to crack another.

So of course it makes sense that one of the first, and most valuable things I learned when I arrived at the farm was how to make a delicious milk out of macnuts. It’s quick and easy, compared to other nut milks, because there is no straining necessary. Macnut milk is great all on its own, but it’s also delicious in coffee, tea, cereal, and anything else that you might normally add a vegan milk to. And depending on what is available to you, you have the option to use raw macnuts right out of the shell, dehydrated, or even roasted macnuts– which all offer a different flavor sensation, from milder to richer. My personal favorite is to use the most freshly harvested nuts, when the nut meat is rich and oily almost like a coconut. I can even say that I’ve nearly converted dairy-drinking visitors to the farm, who admitted that they could give up cow milk were they to have fresh, delicious macnut milk to drink everyday. Now, if only I could keep the whole world supplied… So, if you want to see what all the fuss is about, here you go!

The recipe will make approximately 4 cups of milk.

Ingredients:

  • 1 cup of macnuts
  • 1 tsp vanilla extract
  • 1/8 to 1/4 cup sweetener (honey, maple syrup, coconut palm sugar, etc)
  • Pinch of Himalayan pink salt
  • 2 1/2 to 3 1/2 cups of water (1 cup for initial blend step, 1 1/2 to 2 1/2 cups for secondary blend step)
  • 1 tbsp coconut oil (optional)

Kitchen Tools:

  • Vitamix (or a strong blender)
  • Large mason jar (4-6 cups)

Directions:

Place all the macnuts into the Vitamix with just enough water to slightly cover the nuts (approximately 3/4 cup to 1 cup water). Blend the nuts for about one minute, adding a little more water as needed in order to allow the nuts to blend into a fine paste. Another option to help blend the macnuts is to add a tablespoon of coconut oil, which will also give the milk a richer flavor. Once the macnuts are completely blended, add a teaspoon of vanilla extract, a pinch of salt, as well as your favorite sweetener to taste and re-blend. Once the paste is complete, add in the remaining water (start with 1 1/2 cup) and blend until the paste is evenly distributed into a milk. Add extra water (anywhere from 2 to 2 1/2 cups) depending on your chosen thickness. Then taste and add any extra sweetener to your liking, or you may choose to use no sweetener at all. The milk may be slightly gritty depending on how finely the nuts were blended when initially making the paste, which is why it is important to focus on blending the nuts well first before adding the extra water– but it does not need to be strained. If the grittiness bothers you at all, you can let the milk sit for a minute before pouring it out of the blender, as some of the grit will settle to the bottom. You will also notice that the milk will be very foamy at the top.