Recipe from Autumn 2017 issue of True Natural Health

Raw Vegan Recipe



1 cup (=120 gm) almonds, soaked 6 hours and drained

1 cup (=120 gm) cashew pieces

3 Tbsp dark agave syrup

1 tsp vanilla extract

¼ teaspoon Himalayan salt

Mascarpone filling

2 cups (= 240 gm) cashew pieces, soaked 2 hours and drained

½ cup purified water

¼ cup fresh lemon juice

¼ cup dark agave syrup

1 teaspoon nutritional yeast

1 teaspoon miso paste

Strawberry layer

2 cups strawberries

½ cup dark agave syrup

2 tsp fresh lemon juice


Procedure :

  1. Prepare crust first, blending almonds to a coarse flour. Add other ingredients, pulsing lightly to mix well and be a coarse meal.
  2. Press into a 9 inch tart plate. Keep in fridge while preparing the filling.
  3. Blend all the mascarpone filling ingredients together until smooth. Pour into crust.
  4. Strawberry layer – toss all ingredients together and arrange on top.
  5. Chill at least one hour before serving.