CHEF MARKO ELLINGER
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This recipe can be a real lifesaver for people who have lactose intolerance!
If you don’t have time to soak the cashews you can use the quick method: Bring them to a boil, kill the heat and let soak for 10 minutes.
If tree nuts are an issue you can use soaked sunflower seeds but I usually add some roasted red bell pepper to add a bit more flavor.
Chef's tip: This formula uses nutritional yeast which is just a deactivated yeast that has been fortified with B vitamins. It has the ability to enhance satisfying umami depth with a somewhat cheese like taste. I like buying the flakes but the powder can also work. I store mine in the freezer.
Puree the following in a blender:
1 cup soaked raw cashews (2-3 hours)
2 T. lemon juice
1 T. nutritional yeast
2 cloves garlic
1jalapeño with seeds removed
Touch of good salt
1⁄3 cup of coconut water (you can also use filtered water)
Simply add a bit more organic coconut water to loosen consistency depending on the application.
I find raspberries to be every bit as useful in a savory capacity as they are in a sweet application. They are highly perishable so I make some variation of this recipe often. Be sure to remove any grapefruit seeds and membranes to avoid a bitter profile.
½ cup fresh raspberries
1 tsp. fresh ginger
1 small garlic clove
¼ cup grapefruit sections (orange sections for a slightly sweeter taste)
1 T. apple cider vinegar
⅓ cup young coconut meat
¼ cup fresh coconut water or unsweetened pomegranate juice
Dash of salt, cinnamon and cayenne
Optional ingredients include:
1 T. goji berries
2 tsp. bee pollen or 2 tsp. local honey