Search this site

< Back Candied Walnut & Feta Salad Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 2lbs salad greens of choice 1 cup candied walnuts 1 cup non-dairy feta cheese crumbles 1/3 cup salad dressing of choice Preparation Prep Candied Walnuts To a skillet over medium heat, add 2 tbsp of virgin coconut oil and 1 cup chopped walnuts and toast until fragrant (about 1 minute) Then add 1/3 cup coconut sugar and c ook over low heat until evenly coated Allow to cool and then serve Salad Directions In a large bowl, add salad greens and salad dressing of choice. Mix well ensuring greens are well coated, but not saturated! Add non-dairy feta and candied nuts. Mix well. Serve and enjoy Previous Next

< Back Cake Batter Chia Pudding w/ Berry Compote Prep Time: 10 min Cook Time: N/A (3 hours to chill) Serves: 2 Level: Beginner About the Recipe Ingredients 1 cup berries of choice, frozen 1 1/2 cup almond milk, unsweetened (or other non-dairy milk) 1/2 cup chia seeds 2 Tbs maple syrup (or more to taste) 1 tsp vanilla extract 1/4 tsp almond extract (or less according to preference) 2 Tbs almond flour, blanched Preparation Prep Place frozen strawberries in a small saucepot over medium heat, cook until softened. You may need to add a tablespoon or two of water in the beginning to accelerate the defrosting process. Once strawberries are soft and liquid is syrupy, mash with a fork or potato masher. Make Add milk, seeds, maple syrup, vanilla and almond extracts, and almond flour to a large glass container and whisk until combined [you could also add to a mason jar with a lid and shake.] Let sit for 10 minutes, then mix again. Spoon some of the strawberry mixture into the bottom of the mason jars and pour chia mixture on top. You can layer too! Cover and refrigerate for 4 hours or overnight. Previous Next

< Back Holiday Cornbread Dressing Prep Time: 15 min Cook Time: 45 min Serves: 8 Level: Beginner About the Recipe Ingredients 2 boxes Vegetarian jiffy cornbread mix 1 package Beyond Meat Hot Italian Sausage, casing removed 1 onion, diced 4 stalks celery, diced 10 sage leaves, diced 3 garlic cloves, diced 2 Tbs flax seeds, ground 2 flax eggs 2/3 cup plant milk of choice, unsweetened Preparation Prep Remove sausage from casings and dice vegetables. Set aside. Preheat oven to 400 degrees Fahrenheit. Prepare the flax egg and set aside. Make Add sausages and sage to a preheated skillet. Break up the sausage into crumbles and cook until browned. Once browned, remove from pan and add onions, celery, and garlic. Saute until lightly caramelized. Add sauteed vegetables and sausage to a baking dish. Add 2 boxes of Vegetarian Jiffy Corn Muffin Mix, 2 flax eggs and plant milk to the baking dish. Mix well and level the mixture in the baking dish. Bake for 20-25 minutes or until golden brown and the edges pull away slightly from the baking dish. Previous Next

< Back Apple Pie Trifle Prep Time: 15 min Cook Time: 20 min Serves: 6 Level: Beginner About the Recipe A delicious twist on the classic apple pie. Ingredients Stewed Apples 5 apples, chopped 2 Tbs lemon juice 2 Tbs maple syrup, divided 2 tsp cinnamon 1 tsp vanilla powder 1/4 tsp salt Oat Crisp 1 cups oats 1/3 cups almond flour or aot flour 1 Tbs coconut oil 1 Tbs coconut sugar 2 Tbs maple syrup Cashew Cream 3/4 cups cashews, raw 1/2 cups plant milk of choice 2 Tbs maple syrup 1 tsp vanilla powder Preparation Stewed Apples Prep Preheat oven to 350 degrees Fahrenheit. Make Place all ingredients for the stewed apples into a medium-sized pot and bring to a simmer. Leave to simmer for roughly 15 minutes or until the apples become soft. Set aside. Oat Crisp Mix all oat crisp ingredients in a bowl until well combined. Spread mixture onto a lined baking tray and bake for roughly 10-12 minutes in the preheated oven. Flip halfway through and be careful not to burn. Set aside. Cashew Cream Make the cashew cream simply by blending all ingredients together in a high-speed blender until smooth. Add milk accordingly to your thickness preference, i.e. add some more plant milk if you find it’s too thick for your liking. Layer the three components into a glass. Start with cream, then apples, then cream again and top off with crisp. Previous Next

< Back Alkaline Fried 'Rice' Prep Time: 30 min Cook Time: 15 min Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups quinoa, cooked 1 red onion, diced 2 red bell pepper, diced 1 habenero, diced 1 fennel bulb, diced 1 cup oyster mushrooms, chopped 1-2 cup basil, julienned 2 tbsp grapeseed or palm fruit oil 3 tbsp coriander, ground 1 tsp thyme, dried 1/2 tsp pepper, ground 1 tsp ginger, ground 1/2 tsp salt 2 tbsp onion powder 1/4 tsp cayenne 1 tbsp mushroom powder 3 tbsp coconut aminos Preparation Prep Prep the following veggies: onion, bell peppers, habanero, fennel, mushrooms and basil Directions Add oil to pan over medium heat and allow to get warm Bloom spices by adding ground spices (coriander and thyme) to heated oil Increase heat to medium-high and add diced red onion and saute for 2-3 minutes Add oyster mushrooms and saute for 3-4 minutes Add bell peppers, habenero, fennel, salt, pepper, ginger, onion powder and cayenne. Mix well and allow to cook for 2-3 minutes. Add mushroom powder and cooked quinoa. Mix well. Add basil and coconut aminos. Mix well. Turn heat off and allow the dish to rest for ~5 minutes, allowing for the flavors to meld. Previous Next

< Back Ground Tofu Bulgogi Prep Time: 10 min Cook Time: 30 mins Serves: 4 Level: Beginner About the Recipe Ingredients 14 oz tofu, extra firm (or use super firm tofu) 2 onions, chopped 8 garlic cloves, diced 1 cup green onion, chopped 3 Tbs coconut sugar (can substitute brown sugar) 4 Tbs rice vinegar 3 Tbs soy sauce 4 tsp dark soy sauce 1 Tbs sesame oil 6 Tbs chili crisp or chili oil Preparation Prep Prepare whole grain of choice to serve with bulgogi (e.g. brown rice). Make Pat dry the extra firm tofu and mash into a crumble with a fork Finely chop the onion, garlic, and green onions Make the sauce by combining the coconut sugar, rice vinegar, soy sauces and toasted sesame oil Heat up a pan to medium heat. Add the sesame oil. Sauté the tofu, onions, and garlic for 7-8min Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds Garnish with sesame seeds Previous Next

< Back Holiday Mashed Potatoes Prep Time: 30 Cook Time: 1 hour Serves: 10 Level: Beginner Plus About the Recipe Ingredients 1 head garlic 1 lb yukon gold potatoes 1 lb russet potatoes 2 tsp salt 3/4 cup plant milk of choice 6 Tbs vegan butter 2 Tbs white miso paste 1 tsp black pepper, freshly cracked Preparation Prep Remove butter from the fridge to soften. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place in the oven at 400°F for 35-45 minutes until soft and tender and lightly golden. Make If you choose, peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths. Place the potatoes in a large Dutch oven and add enough water to cover them. Add 1 tbsp of the kosher salt and stir to combine. Bring to a boil, and then cook until the potatoes are fork-tender and very soft when poked, about 15-20 minutes. Drain the potatoes in a colander. Then return the potatoes back to the pot. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes. Once the butter is softened, place it in a small bowl and add the miso paste. Using a fork, cream them together until well combined. Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk. Whisk often to combine and stir until melted. Add a bit of freshly cracked black pepper. Keep the mixture on low heat to stay warm until you’re ready to add to the potatoes. Grab a large bowl. If you are using a ricer, add the potatoes to the ricer and pass them through into a large bowl. Then add the warm miso butter-coconut milk combo and fold gently with a silicone spatula or wooden spoon. Taste for seasonings and add a bit more kosher salt, as needed, and freshly cracked black pepper to taste. Previous Next

< Back Creamy White Bean & Bok Choy Soup Prep Time: 20 min Cook Time: 30 min Serves: 4 Level: Beginner About the Recipe This recipe is adapted from Rainbow Plant Life Ingredients ▢1 generous tablespoon olive oil* ▢1 large sweet onion (or yellow onion or leek), diced ▢3 sticks of celery, diced ▢3 medium carrots, diced ▢6 garlic cloves, chopped finely ▢½ teaspoon crushed red pepper flakes ▢3 ½ cups (840 mL) low-sodium vegetable broth** ▢1 teaspoon kosher salt + more to taste ▢Freshly cracked black pepper to taste ▢ Bouquet garni : 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine*** ▢1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced ▢2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) ▢1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional) 12 ounces bok choy ▢Good-quality extra virgin olive oil (for finishing) Gremolata ▢1 loosely packed cup (12g) Italian flat-leaf parsley leaves ▢½ loosely packed cup (8g) fresh basil leaves ▢2 large garlic cloves, left whole and peeled ▢2 medium lemons (I prefer organic since we're using the peel) ▢Coarse or flaky sea salt Preparation Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-9 minutes. Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant. Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well. Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender. While the soup is simmering, make the Gremolata . Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt. Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. One-pot option: Remove bouquet garni and use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture. Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni. Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil. If storing leftovers, add the gremolata to a jar, drizzle some olive oil in there, and refrigerate. Spoon this over leftover soup. Previous Next

< Back Pineapple Salsa Prep Time: 15 min Cook Time: n/a Serves: 6 Level: Beginner About the Recipe A delicious twist on traditional salsa. Ingredients 3 garlic cloves 3 roma tomatoes 1 red bell pepper 1 jalepeno 1/2 red onion 1 pineapple 1/3 cups cilantro 1 lime, juiced Preparation Blend all ingredients in a food processor and pulse until a uniform size is reached. After blending, add salt to taste and lime juice. Previous Next

< Back 4 Oil-Free Salad Dressings Prep Time: 5 minutes Cook Time: N/A Serves: 2 - 4 Level: Beginner About the Recipe Learn how to make 4 different salad dressing recipes using simple ingredients! There's a dressing for everyone here - from a fruity vinaigrette to a creamy balsamic! Ingredients SMOKY MAPLE MUSTARD serves 1 2 tbsp maple syrup 1 tbsp Dijon Mustard 2 drops Liquid Smoke 4-5 dashes of Worcestershire Sauce Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. FRUITY VINAIGRETTE serves 1 3 tbsp Fruit Jam (any flavor you like) 1 tbsp balsamic vinegar Water (if needed to thin out) Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. EVERYDAY TAHINI serves 1 1/4 cup tahini Juice of 1/2 a lemon 1 tablespoon apple cider vinegar 1 teaspoon miso paste 1 teaspoon garlic powder Pinch of pepper 1/4 cup (or more) water to thin out if desired Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. CREAMY BALSAMIC serves 1 1/4 cup balsamic vinegar 3 tablespoons tahini 1 tablespoon Dijon mustard Juice of 1 whole lemon 1 teaspoon maple syrup 1/2 teaspoon garlic powder Salt & pepper to taste Water (if needed to thin out) Whisk together all the ingredients until smooth and creamy. If dressing is too thick, add a splash or two of water. Preparation Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. If dressing is too thick, add a splash or two of water. Previous Next

< Back Berry Pudding Prep Time: 5 min Cook Time: n/a Serves: 1 Level: Beginner About the Recipe A quick and wholesome breakfast or snack that is refreshing. Ingredients 1 avocado 2 cup grapes 1 cup raspberries, frozen or berry of choice Preparation Prep Wash grapes Make Add all ingredients to a blender and blend until desired consistency is reached. Previous Next

< Back Baked Plantain Prep Time: 5 minutes Cook Time: 20 minutes Serves: 2-4 Level: Beginner About the Recipe To optimize this dish, be sure to select ripe plantains. It should have many black spots and be slightly soft to the touch. I love plantain and it is often served as a fried side dish in many Nigerian dishes. However, I wanted to capture to texture of fried plantain without all of the oil. So, this recipe minimally coats the plantain slices in coconut oil and baked. I have found this approach to be ideal as it is a comparable mouth-feel to fried plantain. After baking, I like to take things up a notch by tossing the plantain in a bit of coconut nectar. This last step is optional but totally worth it. Ingredients 2 ripe plantains, sliced on bias 2 Tbs coconut oil 1 tsp cinnamon, ground 1/2 tsp salt 1 Tbs coconut nectar, optional Preparation Prep Preheat the oven to 375 degrees Make In a bowl, add coconut oil, cinnamon and salt. Mix thoroughly. Peel and slice the plantains into 1/2 inch slices, cut on a bias. Add to bowl and toss well. On a parchment-lined baking sheet, arrange the plantain in a single layer. Bake for 20 minutes, turning halfway until plantains are golden brown In the same bowl, add the coconut nectar to the remaining coconut oil and mix well. Once plantains are finished baking, gently toss in the oil and nectar mixture. Serve immediately. Previous Next

< Back Red Lentil Curry Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 Tbs coconut oil 4 garlic cloves, minced 2 5411/25000 Tbs ginger, grated 1 Tbs turmeric, freshly grated (or 1 tsp of ground turmeric) 2 serrano peppers, diced (remove seeds to dampen spice level) 1 tsp cumin, ground 1/2 tsp coriander, ground 1 tsp chili powder 2 tsp curry powder 1 tsp garam masala 1 tsp salt 1/2 tsp black pepper 1 cup red lentils 2 cup vegetable broth 14 oz crushed tomatoes, canned 13 1/2 oz coconut milk, canned 3 Tbs almond butter, unsweetened 1/2 lemon, juiced 1/2 cup cilantro, chopped Preparation Prep Rinse lentils under cold water until the water runs clear. Set aside. Make Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along with the rest of the spices. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days. Previous Next

< Back High Protein Mouse/Pudding Prep Time: 2 min Cook Time: n/a Serves: 2 Level: Beginner About the Recipe A high protein snack that is quick and tasty. Ingredients 1 lb silken tofu 1/2 cup hazelnut butter or any nut/seed butter of choice 1 tsp vanilla extract Preparation Make In a blender, add the tofu, hazelnut butter and vanilla extract. Blend until combined. Pour into serving containers and refrigerate for 3-4 hours. Add shaved chocolate or cacao nibs and serve. Previous Next

< Back Festive Coleslaw Prep Time: 10 minutes Cook Time: N/A Serves: 4-6 Level: Beginner About the Recipe This colorful and flavorful dish is quick and easy. This festive coleslaw can easily scale up for you to take to your next potluck or family gathering. Ingredients 1 cup carrots, shredded 1 red bell pepper, thinly sliced 1/4 red cabbage, thinly sliced 1/4 green cabbage, thinly sliced 2 green onions, sliced on bias 1/3 cup chili lime cream sauce 2 Tbs medjool dates, finely chopped 2 tsp sesame oil Preparation Make Using a mandolin, box grater or shredding attachment on a food processor, shred the carrots, cabbage and bell pepper. Pit and chop the medjool dates. Slice green onions on a 45-degree bias. Add sliced veggies, sesame oil, dates and chili lime cream sauce to a bowl. Mix well. Previous Next

< Back Peaches & Cream Smoothie Prep Time: 20 min Cook Time: n/a Serves: 2 Level: Beginner About the Recipe Ingredients ½ cup cooked red lentils or ¾ cup cooked cannellini beans (chilled) 1 cup frozen peaches 4 soft medjool dates, pitted 1 tablespoon cashew butter 3 tablespoons hemp seeds 2 cups non-dairy milk 1 tsp vanilla extract 1/4 tsp Ceylon cinnamon (optional) 1 tsp sea moss gel for added minerals (optional) Preparation Blend all ingredients until creamy and smooth. Adjust consistency with more plant milk if needed. Serve chilled with optional cacao nibs or shredded coconut on top. Previous Next

< Back Peanut Butter Bars Prep Time: 3 min Cook Time: 5 min Serves: 16 Level: Beginner About the Recipe Ingredients 3 cups, Corn flakes (healthy version) 1 cup, Peanut butter 1/2 cup, Maple syrup brown rice syrup Preparation Prep 1. Line a tray with the parchment paper. Directions 1. Heat a pan and add the peanut butter and maple syrup. 2. Let the peanut butter melt and combine well with maple syrup. It will take around 2 to 3 minutes. 3. Turn off the heat , add all the cereal and mix everything together. 4. While hot transfer the peanut butter cornflakes mixture to the tray press firmly. 5. Refrigerate it for an hour. 6. After refrigerating, the bars will easily come out from the paper. 7. The bars can be stored in the refrigerator for a week. Previous Next

< Back Raspberry-Almond Thumbprint Cookies Prep Time: 10 min Cook Time: 12 min Serves: ~12-14 Level: Beginner About the Recipe A lightly sweetened treat that is easy and quick to make! Ingredients 2 cups almond flour 1/3 cup maple syrup 1 tsp almond extract 1/2 tsp baking powder 1/3 cup raspberry chia seed jam or jam of choice Preparation Prep Preheat oven to 350 degrees Fahrenheit. Make To a large bowl, add almond flour and baking powder. Mix well. Add in maple syrup and almond extract until the mixture forms a ball. Scoop out 12-14 balls and place them on a parchment-lined baking sheet. Put your thumbprint in each cookie. Then fill the indention with the jam. Bake for ~12 minutes. Allow cookies to cool before serving Previous Next

Up Up THE NAIJA GODDESS Harness the natural power of whole foods to restore balance, boost immunity, and let your body heal from within—because real wellness begins with what you eat. Check Out My Services Our Wellness Essentials Best Seller Golden Sea Moss $20.00 Price View Details New Magnesium Oil Spray $12.00 Price View Details Vaginal Steam Herbs $17.00 Price View Details Meet Naija Board-Certified Holistic Nutritionist, Certified Herbalist & Chef I’m a Nigerian-American Certified Holistic Nutritionist and Certified Herbalist with pure love and joy of natural hair/skincare, plant-based recipes and natural remedies. On the Naija Goddess, you’ll find a realistic, holistic lifestyle coach that focuses on plant-based solutions by way of easy recipes, holistic education and more in an effort to heal your body inside out. Learn More Meal Prep & Catering Enjoy wholesome, delicious meals prepared with fresh, nutrient-packed ingredients. Perfectly portioned and tailored to support your health goals — hassle-free and convenient. Inquire Now Heal Through What You Eat Embrace the power of food as medicine. Our approach focuses on using whole, nutrient-dense ingredients to support natural healing, restore balance, and nourish your body from the inside out. Order Food Shop Our Products Explore our wellness-focused collection made with clean ingredients and mindful living in mind — because your health deserves the best. Nourish By Naija: Flexible Food Prep That Fits Your Life and Feeds Your Health Flavor Starter Guide Kitchen Sync( Ebooks ) Golden Sea Moss Purple Sea Moss Ori (Shea Butter) Magnesium Oil Spray Vaginal Steam Herbs Herb-Infused Face Oil Sea Moss Commercial – Real Wellness, Real Results Healing Recipes Explore our expertly curated plant-based recipes designed to nourish your body and support natural healing. Each recipe blends simplicity, holistic nutrition, and wellness education to help you thrive from the inside out. Get Recipes Work With Me Ready to take charge of your health and wellness? I offer personalized guidance to help you heal naturally, build sustainable habits, and live a more balanced life. Let’s grow together — from the inside out. Delayed Food Allergy Test (IgG) 30 min 499 US dollars $499 Request to Book Complimentary Phone Consultation 15 min Request to Book Custom Nutrition Prescriptions 5 hr 2,695 US dollars $2,695 Request to Book Meal Prep Consult w/ Custom Plan 30 min 249 US dollars $249 Book Now Doula Services 1 hr From 1,500 US dollars From $1,500 Book Now Plant-Based Cooking Demo 2 hr 550 US dollars $550 Request to Book Contact Us Learn how to prepare simple, delicious, and nourishing plant-based meals. This hands-on demo will empower you with practical tips, recipes, and techniques to support your wellness journey through food. First name* Last name Email* Phone Write a message By checking this box, I consent to receive transactional messages related to my account, orders, or services I have requested. These messages may include appointment reminders, order confirmations, and account notifications among others. Message frequency may vary. Message & Data rates may apply. Reply HELP for help or STOP to opt-out. By checking this box, I consent to receive marketing and promotional messages, including special offers, discounts, new product updates among others. Message frequency may vary. Message & Data rates may apply. Reply HELP for help or STOP to opt-out. Submit

< Back Chili Lime Creme Sauce Prep Time: 2 minutes Cook Time: N/A Serves: 6-10 Level: Beginner About the Recipe This sauce is a rich and luscious sauce that is great as a mayonnaise replacement, a veggie dip or a condiment for burgers. Oil and dairy are not missed in this recipe. Coleslaw is a typical side served with Nigerian dishes. I replaced the mayonnaise-base sauce with this chili lime creme sauce and it was a game-changer. Ingredients 1/2 cup cashews, soaked preferably 2 Tbs lime juice, fresh apple cider vinegar 1 Tbs agave syrup 1/2 cup water 1 Tbs chili powder, ground 2 tsp smoked paprika 1/4 tsp salt Preparation Prep Soak cashews for 2-12 hours. (Recommended but not critical) Make Rinse soaked cashews and add to a high-speed blender. Add all remaining ingredients to the blender and blend until creamy and smooth. (Water can be added if it needs to be thinned) Store in an airtight container and place in the fridge for 3-5 days. Previous Next