7 vegan recipes with almonds that will maximize its health benefits

Aug 18 2017 - 9:51pm
almond vegan recipes

The regular consumption of almonds have been reported to be a good way to ease anxiety and depression , prevent the growth of cancer cells, help maintain shiny and healthy hair, and it may also help to improve cholesterol levels. So, below are 7 vegan recipes with almonds to maximize its health benefits.


Before we get to the vegan recipes with almonds that will maximize its health benefits, below is a little more information on the health benefits of eating almonds, regularly.

Almonds may help improve cholesterol levels

Recently, the regular consumption of almonds have been reported to improve cholesterol levels, as researchers have found that about a handful of almonds per day can improve HDL cholesterol levels. This is because, almonds are able to help improving HDL function by scavenging and clearing out bad cholesterol from the bloodstream.

Almonds help Ease Anxiety and Depression

Almonds are rich in manganese and vitamin E, two nutrients that can help quell anxiety and depression symptoms. Manganese is a mineral needed for the proper use of certain vitamins, such as B and C. A deficiency, may contribute to depression due to lowered levels of mood-stabilizing neurotransmitters.

Almonds may prevent the growth of cancer cells

Research from Germany suggests that the nutrients in nuts may have the ability to inhibit the growth of cancer cells, because”… Some nut compounds are involved in activating the body’s own defenses for detoxifying reactive oxygen species that cause DNA damage that could potentially lead to cancer development.”

So, here are 7 vegan recipes with almonds that will maximize its health benefits

1) cinnamon, raisin and almond cookies



1 cup almond flour
1 tsp baking powder
1 tsp cinnamon
pinch himalayan or sea salt
1/4-1/3 cup raisins
1/4 cup walnuts or pecans (optional)


1/4 cup almond butter (any nut butter shall do)
2 tbsp unrefined coconut oil
2 tbsp coconut palm sugar (or maple syrup or raw honey)
1 tsp vanilla extract
2 tbsp non-dairy milk* (I used unsweetened vanilla almond)


Oven: 350 degrees
Mix all dry ingredients in a medium-large sized bowl

Mix wet ingredients separately and then combine with dry ingredients. You’re going to want a sticky, thick batter
Roll into balls or whatever shapes tickle your fancy and place on parchment paper (or your own tin foil/degreaser combo)

Place cookie sheet into oven and bake for 10 minutes. Bottoms will be golden brown, tops may start to crack. You’ll probably want to feast asap, but they may be a tad crumbly when hot. Once they cool you’re good to go.
Enjoy with friends or strangers or a glass of almond milk.

2) apple sandwiches with almond butter and date caramel


4 apples
Almond butter or other nut butter


1/2 cup dates
2 tablespoons liquid coconut oil (or use water… won’t be as creamy though)
1/4 teaspoon salt (optional)
1/2 teaspoon vanilla


Make the caramel: blend all ingredients until smooth.
Assemble: Slice the apples thinly from bottom to top and then core each piece. Now layer each slice with alternating caramel and nut butter. Enjoy!

3) Salad with almond cheese



1 c. blanched almonds
1 t. sweet miso paste
The contents of one probiotic capsule
1/4 t. dulse
Nutritional yeast (optional)


Any mild leafy green
Tomatoes (use grape tomatoes or chop regular ones)
Chopped onions
A drizzle of lemon juice and/or the zest of one lemon (optional)


Put the almonds in a food processor and process with just barely enough water to make it smooth.

While processing, add the dulse, miso paste and the contents of one probiotic capsule. If you would like, you can add a dash of nutritional yeast as well.

Transfer paste to a cheesecloth-lined strainer. I like to place the cheesecloth in a fine mesh sieve and put that over a bowl to catch the water that drips out.

Much like yogurt, the cheese needs time to culture. Place the bowl in a warm location overnight. I used the inside of my gas stove.

After about 12 hours, smell and taste the cheese. Does it smell slightly cheesy and taste fermented enough? If it does, you’re done. Wrap up in cheesecloth, shape the cheese into whatever shape you want and put it in the fridge to ripen. If it doesn’t, put it back in the warm place for awhile.
Assemble the veggies into a salad and crumble the cheese over the top.


4) Quinoa Granola with Coconut, almonds and Chia Seeds



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