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Bombay Bomb (raw-vegan)

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BOMBAY BOMB (raw-vegan)

Appetizers and snacks are a great base for any party menu. I like to always have at least one or two  dishes that I serve and bring with me to get togethers and parties. Since the holiday season is coming up, I like to ensure that when it is not my party I bring something that I can munch on. Just because I am a raw vegan foodie doesn’t mean I can’t indulge in the bounty being served. One of my dear friends Colette makes an amazing dip called the Bombay Bomb. It is a cream cheese and sour cream curry spiced cheese ball topped with dry roasted peanuts and chutney served with wheat crackers. OH MY GOODNESS!! The flavors are vibrant and the texture is creamy, it is divine for sure. The only problem besides that she normally only makes one, is that it is made with dairy and heat processed ingredients. I thought this was going to be a big bummer until I decided to head to the test kitchen and recreate a raw vegan version of this party treasure. OK, the original is still the “original” but what good does it do if I don’t eat the original? So with a little patience, a lot of tasting, I recreated the BOMBAY BOMB! I do have to say the results were just as amazing as the original. I used only raw organic ingredients throughout this recipe. Instead of using dairy I made a fresh creamy cashew cheese. I also raw dry roasted peanuts and made a Bengali spicy style raw chutney to top it off. I think Colette will be proud at the next party when I show up with the NEW Bombay Bomb…. as they say, “imitation is the best form of flattery!”

A CHEF’S TIP: this recipe has 3 elements to it to make; cashew cheese, raw dry roasted peanuts, spicy Bengali chutney. If you start all of the elements at the same time, they will be ready at the same time to put together.


1 cup raw organic cashew cheese (see recipe below)

1 tsp salt free organic raw curry powder

1/2 tsp fresh ground pink salt

1/2 cup sun dried organic currants

1/2 cup organic green onion, thin sliced

2 cups Spicy Bengali chutney (see recipe below)

1 cup raw dry roasted peanuts (click here for the recipe)

1 fresh organic red cherry bomb pepper, halve lengthwise and thin slice

1 large organic cucumber, do NOT peel, slice into thin rounds

2 large fresh organic bell peppers, slice into strips

3 large organic carrots, do NOT peel, slice into thick slice on an angle

In a mixing bowl, mix the cashew cheese, curry powder, pink salt, currants and green onion well. Lay in the center of a large sheet of plastic wrap. Form the mix into a round cake/mound. Wrap and refrigerate 1 hour. Place the peanuts in a large bowl minus 1/4 cup. Unwrap the cheese cake and lay bottom down on the peanuts. Pack the peanuts all over the cheese cake evenly on all sides. Gently lift out of the bowl and place on your serving platter. Place any remaining peanuts left over from the bowl onto the cake. Cover the dressed cake with the chutney, spread with a cheese knife. Sprinkle with the 1/4 cup of peanuts and top the center with the pepper slices. Serve with the cucumber rounds, bell pepper strips and carrot slices. ENJOY!!


Makes about 1 1/2 cups

2 cups whole raw organic cashews (buy whole cashews to ensure the best quality of nut thus best quality of cheese)

1/4 cup raw organic apple cider vinegar

1 small ripe organic lemon, reserve juice then save peel for another recipe

1/3 cup water

3 layers of cheese cloth about 8 inches long

large rubber band

twist tie

chop sticks

deep container to hang the cheese ball from (read further)

In a large bowl, break your cashews into quarters then soak your cashew pieces in clean water for 16 hours. Drain the cashews and rinse well. In a blender blend on high the cashews, vinegar and lemon juice. Add the water 1 TBSP at a time, to ensure smoothness of the cheese. Be sure to blend to a creamy paste. Open up and then layer your cheese cloth together on top of each other. Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze. Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it. Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball. Suspend it using the chop sticks as its support across the opening of your container. Hang for 48 hours, drain the container if need be. Gently unwrap your cheese and place in a sealable container in the refrigerator up to 1 week.


2 inch piece of fresh organic mature ginger root, do not peel

4 large organic garlic cloves

1 TBSP raw organic sugar

1/4 cup raw organic cider vinegar

1/2 tsp fresh ground pink salt

2 medium ripe organic yellow peaches

1 ripe organic mango

1 ripe organic red cherry bomb pepper

2 TBSP water

1/2 tsp fresh organic orange zest

In your food processor, fine chop the ginger and garlic, remove and add to a large mixing bowl. In a separate small bowl, add the sugar, vinegar and salt, mix until dissolved. Wash the peaches and cut each into quarters. Wash and peel the mango, remove the meat with a sharp knife. Add 1/2 of the peaches and 1/2 of the mango meat to the food processor. Rough chop, remove and add to the chopped ginger and garlic. Add the remaining peaches and mango to the processor with the vinegar mix, blend to a puree. Add this puree to the mixing bowl of chopped ingredients and mix well. De-stem and quarter lengthwise the pepper. Remove the seeds and rib, discard. This slice the pepper and add it to the mixing bowl and mix well. Transfer this mix to your solid tray of your dehydrator. Dehydrate for 3 hours, stir after 1 1/2 hours. Remove 2/3 of this mix and place into the food processor. Add the water and orange zest and puree. Add this puree to the remaining mix and blend well. Transfer to a glass jar with a fitting lid and refrigerate until ready to use.

jarOhoney copyright final 2013

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