Can I make cashew sage cookies with lemon drizzle [raw vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make cashew sage cookies with lemon drizzle [raw vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cashew sage cookies with lemon drizzle [raw vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cashew sage cookies with lemon drizzle [raw vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cashew Sage Cookies With Lemon Drizzle
[Raw Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Cashew Sage Cookies With Lemon Drizzle

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Sage cookies? Huh? Maybe you think it's a weird combo, but I say: try the cookies first! They taste surprisingly delicious. I used cashews and Medjool dates and I have to say, they are unbelievably good. The cashews basically melt into cashew butter upon entering your mouth. Un. Real. ... Read More

Ingredients You Need for Cashew Sage Cookies With Lemon Drizzle [Raw Vegan]

For the Cookies

1 cup cashews
1 cup dates
1 tablespoon sage leaves

For the Drizzle

1 banana (or small handful of cashews if you don't want banana flavour)
Juice from 1/2 lemon
1 tablespoon melted coconut oil

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How to Prepare Cashew Sage Cookies With Lemon Drizzle [Raw Vegan]

To make the cookies: process the cashews and sage leaves into powder in a food processor. Add the dates and process until it all begins to get sticky. Roll into balls, then press into cookies. Put in the fridge.
To make the drizzle: blend everything until smooth. I used cashews but that's only because I have no ripe bananas at the moment.