You can create anything with the right ingredients and spices — even kofta! These kofta are entirely raw and seasoned beautifully with a range of spices. Served with the raw minted cashew yoghurt and a little red kraut, this recipe is so simple to make, but does require time in the dehydrator.

Raw Walnut Kofta With Cashew Yogurt [Vegan]





For the Kofta:

  • 1 cup walnuts
  • 1/2 cup sunflower seeds
  • 1/4 cup soaked and sprouted buckwheat
  • 1/2 cup organic, sun-dried tomatoes (no added oil/spices)
  • 2 Medjool dates, pitted
  • Zest of half a lemon
  • 2 teaspoons miso paste, darker the better
  • 2 teaspoons nama shoyu or tamari
  • 2 cloves garlic, minced
  • 2 teaspoons coriander powder
  • 1 1/2 teaspoons rosemary, dried
  • 1 heaped tablespoon fresh thyme leaves
  • 1 teaspoon cumin powder
  • A very scant 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper

For the Mint Cashew Yogurt:

  • 1/2 cup cashews
  • 5 tablespoons water
  • Juice of 1/2 a lemon
  • 1 teaspoon apple cider vinegar
  • 2 pinches coarse sea salt
  • 6 good-sized fresh mint leaves

 To Serve:

  • Fermented red cabbage/beets, pistachio, and fresh herbs
  • Radicchio leaves, to serve in


To Make the Kofta:

  1. A few hours before you are ready to start making the kofta (2-4 hours), soak the walnuts, sunflower seeds, sun-dried tomatoes, and dates in water to soften them.
  2. If you haven’t the time to properly soak and sprout buckwheat (this can be a three-day process), then prepare them the same way you would the nuts and seeds, however, soaking and sprouting will give a much softer texture.
  3. After the soaking time is over, rinse and drain nuts, seeds, dates, and buckwheat. Place in a food processor. Only add half the sun-dried tomatoes at this point – blending the rest in last gives a great texture.
  4. Add all other ingredients and blend until well-combined, almost like a paste.
  5. Add the remainder sun-dried tomatoes for a final blend.
  6. Roll into small little logs, about a tablespoon of mixture each. Insert bamboo skewers if you have them.
  7. Place on a dehydrator sheet and dehydrate for two hours at a slightly higher temp (135°F) then turn down to 115°F for another six hours.
  8. Serve each kofta inside a radicchio leaf, with the raw minted cashew yogurt and cabbage/beet ferment, crushed pistachios, and fresh herbs.

To Make the Yogurt:

  1. Soak the cashews in ample water for a few hours (2-5 hours), then drain and rinse.
  2. Add cashews and all other ingredients (including those 5 tablespoons of water) to a blender, pulse until creamy.
  3. Serve with koftas and keep in the refrigerator.