Healthy Blender Recipes

Raw Vegan Gluten Free Carrot Cake Pudding

vegetarian vegan raw dairy_free gluten_free egg_free soy_free blender
  • 2 cup fresh carrot juice
  • 2 cups fresh pineapple
  • 2 avocados peeled and pitted
  • 1 cup raw cashews
  • 1/2 cup fresh pitted dates
  • 1/8 cup or 1/4 cup maple syrup depending on your sweet tooth! (strict raw foodists see note in post)
  • 2 tsp natural alcohol free vanilla extract or 1 tsp regular extract
  • 2 tsp cinnamon
  • 1 – 2 tsp freshly grated lemon zest depending on taste
  • 3/4 tsp ground nutmeg
  • 4 raw walnuts
  • pinch of Celtic sea salt or Himalayan salt
  1. Place all the ingredients in you blender (I use a Vitamix) and puree until smooth and creamy.
  2. Serve warm straight out of the blender or chill and serve with cashew cream and raisins.

Piggy Cooking Tips

selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.