Stuffed rosehips with cashew cheese – a different and tasty rosehip recipe.
One of the highlights of the rosehip season is the chance of enjoying fresh rosehips. Though the fruits can be frozen and used all year round, there’s just something about the fresh version, am I right?
A delicious way to enjoy rosehips this way, is to stuff them with plant based cheese, especially cashew cheese. This type of “cheese” can be bought in supermarkets and health food stores in larger cities around the world, including Denmark. However in Odense, the city where I live, the stores do not carry any organic version, so I normally make it myself. Luckily it’s pretty easy to make.
This recipe for stuffed rosehips can also be found in my newly released Rosehip Cookbook: Rosehips on the Menu, which contains over 40 plant based rosehip recipes for every meal of the day (learn more here).
Before we jump to the kitchen and start making these tasty rosehip snacks, let’s just touch upon the benefits of eating rosehips when they are in season.
Health benefits of eating rosehip raw
As you might already know, rosehips are exceptionally rich in vitamin C, in fact they are one of the world’s richest sources. Rosehips from Rosa Rugosa (also known as the Beach rose or Japanese rose) contain around 600-1100 mg vitamin C pr. 100 g, which is the same amount you’ll find in many vitamin C supplements.
As vitamin C is destroyed by heat easily, eating them raw gives you more vitamin C than if the fruits are cooked.
Besides vitamin C, rosehips are also high in other vitamins, including vitamin A, E, fibers and antioxidants, and more. So eating rosehips, especially in their fresh state, gives you a good boost of important vitamins and antioxidants that your body depends on to perform its best.
With that said – are we ready to go cooking?
Rosehip recipe – stuffed rosehips with cashew cheese
- - 3 medium rosehips, preferably from Rosa Rugosa pr. person.
- Cashew-cheese:
- - 145 g cashews
- - ¼ cup water
- - 1 tsp nutritional yeast
- - 2 tsp soy sauce
- - 2 tsp apple cider vinegar
- - ½ tsp garlic powder
- - Salt
- - Fresh parsley
- Soak the cashews for 10 hours.
- Rinse them, and with a hand blender, mix them with the rest of the ingredients until you have a smooth paste. Season with salt.
- Cut the rosehips near the top so the bottom part becomes the largest. Then remove the seeds with a teaspoon or melon baller.
- Fill the bottom with the cheese, put the other half of the fruit on top and enjoy!
For more rosehip recipes and plant-based low sugar delights, follow me on insta or facebook at @rosehiplife <3 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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