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7 vegan recipes with almonds that will maximize its health benefits

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.

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4) Quinoa Granola with Coconut, almonds and Chia Seeds


2 cups quinoa flakes (or oats if you're not gluten-sensitive)
½ cup shredded unsweetened coconut
¼ cup raw almonds
¼ cup raw pecans
¼ cup pumpkin seeds
¼ cup raw walnuts
¼ cup chia seeds
¼ cup coconut oil
¼ cup agave syrup (or maple syrup)
1 tsp cinnamon


Preheat oven to 300°F/150°C and prepare a baking sheet by lining it with parchment paper. Set aside.
In a large bowl, gently mix the ingredients until fully combined.

Spread mixture evenly onto the baking sheet.Bake for 30 minutes, stirring halfway to ensure the nuts don't burn.

Let cool and store in an airtight container, no more than a couple weeks.

5) thai salad (vegan)



1 cup chopped napa cabbage
1⁄3 cup jicama, cut into small sticks
2⁄3 cup peeled raw carrot, spiralized (or cut/peeled into julienne)
2⁄3 cup peeled raw yellow beets, spiralized (or cut into julienne)
4 tbsp Peanut Lime Dressing (recipe follows)
3 slices cucumber, halved (or cut into julienne)
2 tsp chopped raw peanuts
2 tbsp Fresh Salad Topper (recipe follows)
1⁄4 lime
Cilantro to taste

Peanut Lime Dressing

3 cloves garlic, peeled and minced
1 tbsp ginger, peeled and chopped
1 tsp chili sauce (Sriracha is perfect)
2 tbsp cilantro, densely packed
2 tbsp natural peanut butter
2 tbsp plus 2 tsp lime juice
1 tbsp rice vinegar
1 tbsp plus 1⁄2 tsp tamari (a type of soy sauce)
2 tsp maple syrup or agave
2 tsp coconut milk (optional)
1 tsp sesame oil
1⁄2 cup sunflower oil (sometimes I use half oil, half water)

Fresh Salad Topper

1 cup puffed quinoa (optional)
1⁄4 cup goji berries
1⁄4 cup currants (optional)
2 tbsp sliced almonds
2 tbsp hazelnuts, chopped
2 tbsp pistachios, chopped
1⁄4 tsp sea salt
Panko Crusted Tofu
½ block of tofu (about 225 g)
3 tbsp cornstarch
¼ cup Japanese panko breadcrumbs
3 tbsp coconut or peanut oil


Peanut Lime Dressing

In a blender, purée all but sunflower oil. With blender running, add oil in a thin stream.
Makes 1 cup, enough for 4 salads

Salad Topper

Put all ingredients into a bowl and mix.
Makes approx. 1-3/4 cups; refridgerate unused portion

Panko Crusted Tofu
Slice tofu into 1 inch rectangles or triangles.
Heat oil in a large frying pan over medium-high heat.
Place cornstarch and breadcrumbs in two separate small bowls. Coat tofu pieces with cornstarch, and then press breadcrumbs into them.
Fry until golden brown on both sides. Pat dry with paper towels and set aside.


Put cabbage into a large bowl and top with jicama. Pile the carrot and beet strands on top and drizzle with Peanut Lime Dressing.

Garnish with cucumber, peanuts, Fresh Salad Topper, lime and cilantro.

6) Vegan pumpkin cheesecake


2 cups almonds
1 cup dates
2 cups raw cashews
2 cups fresh grated pumpkin
½ cup coconut oil
3 tbsp lemon juice
½ cup raw agave
1 tsp vanilla
4 tsp dried cinnamon
1 tsp dried nutmeg
1 tbsp fresh ginger (or 2 tsp dried)


Soak cashews in water for at least 1 hour, then drain.
In a food processor, blend the almonds and dates until finely chopped. Add a tablespoon of water if that helps to get things moving. Press the mixture into the bottom of a spring-form pan.

Wash-out the food processor and blend all other ingredients until combined and creamy.

Pour mixture into spring-form pan and smooth out the surface. Cover with aluminum foil, and let it set in the freezer for at least 4 hours. This will harden the coconut oil and set the cheesecake. After this time, transfer the cheesecake in the refrigerator for at least one hour before serving. When opening the spring-form pan, gently insert a knife along the edge of the cheesecake, so that it does not stick to the edge of the pan.

7) blueberry-almond dark chocolate slice


12 ounces 70-72% vegan dark chocolate, broken into large pieces
½ cup sliced almonds, lightly toasted
1/3 cup dried blueberries (wild blueberries if you can find them)
Grated zest of 1 orange


Line a baking sheet with parchment paper.

Place two thirds of the chocolate in a glass bowl. Microwave in 30-second spurts until the chocolate is just about melted. Add the remaining chocolate and repeat until the last pieces are nearly melted. Stir with a silicone spatula to finish the melting process. (If you don’t have a microwave, you can melt the chocolate in a double boiler.

Pour the chocolate onto the parchment paper, and spread with the spatula to create a rectangle of about 12 x 8 inches. Sprinkle on the toppings.

Refrigerate until hard, then break into pieces and store in an airtight container.