How to Use Nuts and Seeds in Raw Recipes?

[Nik]

Can someone tell me what the different properties are of the different nuts and seeds used in raw recipes?

Why use one nut or seed over another in certain raw recipes?

Macadamia nuts are best for - what kind of recipes?

Cashews are best for?

Almonds are best for?

Sunflower seeds are best for?

Hemp seeds are best for?

Avocado is best for? (And what type of avocado - haas, fuerte, etc.)

Do they have different properties like some are just creamier then others or some have a certain type of flavor that works best for certain recipes?

There are many more obviously. Sesame, Pumpkin, Pine Nuts, Walnuts, Hazelnuts, and on and on. What works best to replace coconut meat in recipes that call for coconut meat and you don't have it?

Cause usually these are used for their flavor and crunchiness etc. but in raw dishes we are using them for creaminess a lot to replace dairy, so I wonder which ones work best for that in which type of dairy replacement recipes? Thanks.

[spicyfull]

Have you read Alissa's Book? She explains everything you need to get you started.

If you are just beginning, I advise you to keep it simple by doing fruit and vegetables and smoothes. It's your Journey take your time and enjoy the ride.

[Veganforlife]

Have you read Alissa's Book? She explains everything you need to get you started.

If you are just beginning, I advise you to keep it simple by doing fruit and vegetables and smoothes. It's your Journey take your time and enjoy the ride.

I agree. Alissa's book is wonderful!

[Nik]

No, I'm not new or just beginning. I've made lots of raw recipes and my own recipes before. Yes, I have Alissa's book, thanks. She doesn't explain this question though, she just has recipes for different things. If she does can you give me the page # cause I didn't see it.

Even if she did though, she's not the ONLY person with a culinary opinion on which nuts they like to use for certain things right? Sounds like a lot of people here have great recipes of their own and have experimented with a lot of different nuts and seeds in recipes. They are expensive and hard to find, so I'd love to get others opinions and ideas first before I spend a fortune on trial and error on my own. If there was no difference in what nuts/seeds and fat sources are used for different things then I would just use sunflower seeds for literally everything as they are the cheapest fat! :D

[RowanC]

For me, the difference is mostly in the taste. Some nuts have a strong taste, like walnuts. Some seeds have a strong taste, like pumpkin seeds.

Some, like cashews, are milder.

It just depends on your own tastebuds. If you can't get one type of nut or seed, try what you have! A lot of times it turns out just fine!

I often substitute nuts in pie crusts. If I don't have almonds, I'll use cashews. If I don't have cashews I'll use walnuts.

In some recipes it might make a big difference. For instance, the cashew cheesecake probably would take on a whole new taste if you used walnuts. Also walnuts have a LOT of oil in them. I've put them in the food processor and made awsome nut butter. Cashews don't have as much oil.

You just have to do your own research and experiment :)

[ShelShel]

Ok, I've been experimenting a lot lately. I've got to stop actually...made me a bit sick. :p But I will recover and stay more simple.
However...this is what I have learned.

Seeds~ are way harder for my body to digest. But they make a great cracker...bread type texture. ;) Like Alissa's Mexican Cracker...I've got to tell you...the yummiest thing to pop out of my dehydrator all week! I made them really thin and really thick just to see the difference...love them both ways.

Avocado~I can only enjoy as a pudding or part of a salad. Not a huge fan myself...but there are some recipes that just can't be made without them and when used properly...fabulous! :D

Nuts~ Ok...walnuts...great for RP's brownies. They give the carob that doughy texture you are looking for.
Cashews and nuts like them (softer) are great if you soak and blend smooth with your fav raw sweetener. They make creamy thickeners for soup bases and such. Good color too. They are lighter and give the visual look you are going for. ;)
Brazil nuts and Almonds and the like (harder) are great in crusts! They have that really strong flavor and crumble consistancy you want in a raw version of a graham cracker crust.

I hope this helps you while you are at home coming up with raw yummies. If you come up with any great recipes...please share! :)

[JinxieKat]

Just what I've figured out in my raw trials.

Cashews - Likely the most versitile for mimicing SAD foods. Does great as sauce, dips, pie fillings and can be either savory or sweet. I made a great ranch dressing out of the book 'Raw food made easy for one or two people' .. very tasty!

Walnuts - I seem to only like walnuts as is or in the ocassional pie crust. I adore wrapping a walnut piece up with a date. Hmmmm.. delish!

Macadamia - Similar to cashews, but I just like the results I get with cashews better. They seem to do better when blended with other nuts. Makes a great fake ricotta with pine nuts. Maybe Mac's simply do better as 'cheese' nuts. They also make a great second nut in a pate.

Almonds - great for pie crusts and pate's and chopped up and eaten just as is :) Of course the ever present almond milk is a classic use.

Sunflower seeds - My favorite for Pate's.. don't use them for much else except sprouting.

Jinx

[Nik]

Thanks so much RowanC, ShelShel and JinxieKat. That's the kind of feedback and education I was looking for. I know I will have to experiment on my own and see what I like best but it's such a new culinary art it's nice to have a background knowledge base. I totally relate to getting sick from experimenting. I love creating recipes and trying new things but I usually end up trying and tasting so many weird combinations and eating too much fat and stuff in the process. I'd be better off just following recipes but I love experimenting with new flavors and combinations.

Walnuts for brownies, that's a great idea. I've used almond butter for fudge but walnuts sound great for brownies. I've had Cliff Nectar bars before (not raw) that chocolate brownie one and it's made with just walnuts, cocoa and dates and really does taste like a low sugar brownie. I wonder if walnuts are the best to use for cheeses too. I've made cheese sauces with walnuts and it turned out great, but I don't know if there is something even better though. I'm excited! One question though, where do you guys buy your nuts and seeds? Is there a good online source that has it all in one place? Cause at my farmers market the only ones I can buy are walnuts and almonds and then at my Whole Foods the only organic and raw nuts and seeds they have are walnuts, almonds and pumpkin seeds. Very limited and I don't want to have to drive around town everywhere to every single health food store just to buy 1 thing from this place and 1 from that place etc. An online source that has it all and great prices would be great. Thanks.