Nut Kugels


1 cup
raw pumkin seeds
3 cups
raw cashews (soaked for an hour or two)
sun-dried tomatoes (soaked, soaking liquid reserved)
1⁄2 cup
nutritional yeast
1 tablespoon
white miso
2 tablespoons
raw apple cider vinegar
1 teaspoon
sea salt
1 teaspoon
adobo or onion powder
1 teaspoon
prepared mustard
1⁄2 teaspoon
mild chili powder
1⁄4 teaspoon
cayenne pepper
1⁄4 cup
coconut oil (or as needed)
gomasio (for rolling; toasted sesame seeds can also be used)


Drain the cashews and sun-dried tomatoes. Place the pumpkin seeds, cashews and the tomatoes in a food processor and pulse until they start to form a paste, scraping down the sides of the processor bowl as necessary. Add the rest of in the ingredients except the gomasio or sesame seeds and process until the mixture is smooth. Only use as much of the tomato-soaking water and coconut oil as needed to produce a thick paste.

Refrigerate the mixture for a few hours before rolling. If your mixture is thick enough you may not need to refrigerate it. Working quickly, roll the paste into 1" balls. Spread the gomasio or sesame seeds about 1/4" thick on a small area of your work surface. Quickly roll the balls in the seeds to coat well. Serve as an appetizer or use to garnish a mixed salad.  (Recipe #595)