Raw Vegan Koftas with Minted Cashew Yogurt

    • Difficulty
    • Moderate
  • 12345 (7 votes, average: 3.00 out of 5)

These kofta are entirely raw and vegan, seasoned beautifully with a range of spices. Serve 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.



  • 1 cup walnuts
  • ½ cup sunflower seeds
  • ¼ cup soaked and sprouted buckwheat*
  • ½ 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 (raw soy sauce, or use tamari)
  • 2 cloves garlic, minced
  • 2 teaspoons coriander powder
  • 1½ teaspoons rosemary, dried
  • 1 heaped tablespoon fresh thyme leaves
  • 1 teaspoon cumin powder
  • A very scant ¼ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • To Serve: Fermented red cabbage/beets, pistachio and fresh herbs and whitloaf/radicchio leaves, to serve in
Minted Cashew Yogurt
  • ½ cup raw cashews
  • 5 tablespoons water
  • Juice of half a lemon
  • 1 teaspoon apple cider vinegar
  • 2 pinches coarse sea salt
  • 6 good sized fresh mint leaves


  1. A few hours before you are ready to start making the kofta (2-4 hours), soak the walnuts, sunflower seeds, sundried 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 sundried tomatoes at this point – blending the rest in last gives a great texture.
  4. Add all other ingredients and blend till 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 teflex 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 whitloaf leaf, with the raw minted cashew yoghut (see recipe below) and a little of the cabbage/beet ferment, crushed pistachios and fresh herbs.
Minted Cashew 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, whiz till creamy.
  3. Serve with koftas and keep in the fridge.


*Alternatively, simple soak in ample water for a few hours, then rinse and drain very well before use.  
Lauren GlucinaAbout Lauren Glucina

Lauren is a Sydney based Raw Foods Chef & Educator, Holistic Health Coach and student of Natural Medicine. She is a passionate advocate of food (and positive thoughts!) as medicine, and shares many simple, colourful, creative recipes on her site, Ascension Kitchen. Superfoods, tonic herbs and flower essences seem to regularly hijack her raw cakes. Stop by and say hi for some wellness tips and inspiration.

Leave a Reply