Raw Cauliflower Almond Loaf topped with Cheesy Nut Sauce

Here is another recipe taken from my book that is easy to make, raw, delicious and has multiple uses. Even those who are not mushroom fans will like it This raw entree is easy on digestion but still satisfying enough to be a complete meal! Plus, the sauce/topping is a yummy raw cheesy nut sauce recipe that you might want to keep in the fridge for other meals or to pour over quinoa, rice, pasta, etc…

My only recommendation is to marinade the mushrooms ahead of time for 4 or more hours in a little olive oil, Nama Shoyu or low sodium Tamari sauce and vinegar. This mellows out the mushroom flavor for those who might appreciate it but also adds a great rich flavor!

Ingredients for Cauliflower loaf:

1 cup almonds, soaked and well drained
½ head raw cauliflower, chopped into pieces
10-12 mushrooms (1 1/3 cups), chopped (marinade ahead of time in a bowl on the counter in olive oil, Tamari or Nama Shoyu and Balsamic vinegar, optional)
2 stalks of celery, chopped
1/2 red bell pepper
2 large garlic cloves, chopped
1 tsp dried basil
1 tsp dried sage
2 green onions, chopped
Nama Shoyu, Coconut Aminos, or low sodium Tamari to taste
1/4-1/2 tsp Celtic Sea Salt , or more if desired

Directions:

Grind the almonds in a food processor until well ground and set aside in a bowl.
Combine the vegetables and the dry seasonings into a separate bowl and process 1 cup of the mixture at a time.
Stir the cauliflower mixture, almonds, Tamari and Celtic Sea Salt together and then shape into a loaf on a serving dish and top with the raw cheesy nut sauce below…

Raw “Cheesy Nut Sauce”

Ingredients:

1 cup raw cashews, ideally soaked for 6-8 hours in water for easier digestion, decreased fat and increased protein
1½ cups water
2 medium cloves of garlic, chopped
2 green onions, chopped
4 Tbsp nutritional yeast
1/4 cup lemon juice
1/3 cup rolled oats
¼ tsp Celtic Sea Salt
Nama Shoyu, coconut aminos or Tamari to taste

Directions:

Place all of the ingredients into a blender.
Blend on high until creamy, for about 3 to 4 minutes.
Makes about 3 cups.

Serves 4-5.

*Works as a delicious raw pate to spread on wraps or sprouted bread. You could also stir in some egg or flour and grill in a pan as a veggie burger.

*Idea: If you have any leftovers, add some of the “Cheesy Nut Sauce” to the loaf, process for a minute or so and form the mixture into patties. These are great dehydrated at 105 degrees for 24 hours or baked at 375 degrees for 15-20 minutes on each side.