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Craving more recipes from Chef Marko? Let him know!

He will send four simple emails throughout the year to mark the beginning of each new season. You will learn fresh recipes, industry trends, and the latest cooking tips that excite Marko for winter, spring, summer and fall​.

Cashew Cream

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
1/2 scallion

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. 

Raspberry Coulis


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

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