Cheese Recipes
Seriously good cheese, I promise :) Great on pizza.
Nutritional yeast is not technically raw but many raw foodists choose to use it. I’m sure this would still be good without it.
Best at room temperature or warmed in a dehydrator.
Adapted from “Rejuvenate Your Life” by Serene Allison. I found it on Raw Food Talk. I find this sauce is creamiest when I use soaked cashews. It can be used for pizza, on top of warmed broccoli, in lasagna, etc.
PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.
This is a wonderfully flavored, savory meal created and shared by Rhio (January 2007’s recipe of the month). The recipe also includes a quick and easy cheeze sauce that can be used on other recipes as well.
This garlicy pate is excellent on its own. A slightly modified version of this pate is also an ingredient in a raw lasagne recipe. Remember to allow for the sunflower soaking and sprouting time!
Recipe by Nomi Shannon at the Raw Gormet.
This cream cheese actually tastes like cream cheese, feels like it, and looks like it. The secret is in the probiotics. Use it for awesome cream cheese, or serve with Bagels and Lox (see my other recipes).
This is not my recipe. I got it from “The Complete Book of Raw Foods” and it is by Shazzie. I modified it a bit. I used red pepper instead of the orange or yellow as recommended in the book.
You can use this just blended or dehydrate it which is what I did.
This is a quick and versatile cheese recipe. It can be used as a sauce on raw pasta or pizza, or to spread on crackers, or as a dip for corn chips. Thanks to Tommie for sharing this recipe!
From almondessence.com
For vegans and vegetarians who miss dairy products, seed cheese delivers! It’s made from sprouted sunflower seeds and almond milk, water, or kefir. This recipe won’t taste good unless the sunflower seeds have been sprouted! Soaking the seeds removes the strong “raw†taste and makes them sweet. The lemon and vinegar add delicious tang. This versatile recipe is adapted from the Casa De Luz Community Cookbook: Sauces, Dressings, Condiments, and Spreads, (www.CasadeLuz.org) given here with their blessing, and has become a staple in our diets. There are 35 grams of protein in one cup of sunflower seeds! The look and texture of sprouted seed cheese is like ricotta or cottage cheese. We use sunflower seed cheese in any recipe that normally would call for sour cream, cheese, or yoghurt. It has found its way to roasted veggies, salads, soups, crackers, fruits, green chilies, and much more. Sprouted seed cheese is an enzyme-rich food that will last 2 – 3 days, covered, in the refrigerator. Sometimes the cheese becomes a bit grey from oxidation, but this doesn’t seem to affect the taste. The lemon juice usually keeps the cheese white and bright. Leaving the skins on the sunflower seeds makes the seed cheese greyer. Taking them off makes the cheese whiter and smoother.
Ok…I know the ingredient list looks a little long, but this is something really quick, especially if you make the cheese and tomato sauce ahead of time and just assemble the pizza when you are ready to eat…try it…it’s YUMMY! I usually make enough cheese and sauce for a few pizzas and save the extra for later.
Not completely raw, but a good source of B vitamins.
Adding more cashews makes it more solid & creamier, adding more yeast flakes makes it drier & more ‘cheesy’. If you want to use soaked cashews, it’d be best to dehydrate them before using in this recipe.
A tasty herbed cream-cheese.
this is better than parmesan cheese
A winner: a creamy, tangy morish, paste redolent with fresh basil, that can be tweaked to taste and has a variety of applications. Serve with crudite, on crackers, as topping and more…
This is adapted from a recipe that was originally posted by Sweetlips on Raw Food Talk, and then adapted by Rawkinlocs. They are rumoured to taste like a certain pizza chain’s Crazy Bread. I don’t know about that, but they sure are tasty!
Apparently, you should not use green peppers for these crackers. I usually use half red pepper, and half yellow, which gives the crackers a lovely flavor and color.
These are tasty snacks modeled after a raw treat I picked up at our local co-op. A great idea for using up the rest of your sunflower pate after making raw lasagna.
The BEST Fettuccine Alfredo I have EVER tasted. Tastes so much like the real thing. And to think I made it by mistake!
A yummy “cream cheese” icing, from Chad Sarno.
Goes well with the Carrot Cake recipe I have posted here.
this was a total accident. it tasted EXACTLY like cream cheese to me. only, i HATE dairy, so there wasn’t exactly a party in my mouth. i figured someone who was missing it would be appreciative though. ;)
This is something that takes some time and practice to make but it turns out quite yummy and tangy, IMHO, once you get it done right.
As not to waste nuts I suggest you start with a 1 cup batch when first making this – (in case, you don’t like it):
(but if you decide to double the recipe, you don’t have to double the Probiotic – still put in one capsule contents)
I’ve taken to using my cultured Real Cream Cheese for my pizzas – which, I know, is odd, but strangely perfect to the taste. However if the idea of using a cultured nut cheese is too odd for you, feel free to use this recipe instead.
My new version of a great staple seed-cheese you can enjoy as a dip, in a collard-wrap, as part of a raw pizza, as a spread on crackers, or even rolled into little balls and dehydrated as snacks (my favorite!) Any which way, it’s a great way to get more probiotics into your diet without having to glug down plain rejuvelac on a daily basis à la Wigmore, and now it’s just a little bit tastier.
Found on Raw Sacramento Food Recipes website.
“I use it as a base for many Italian dishes, such as raw lasagna or raw-violis An easy lunch idea is to place 2T. or more of nut cheese on a sheet of nori, chop up some scallion, cucumber and tomato, and roll up. Cut into rolls. Yum!”
I was ispired to make this recipe at home after trying all the wonderful spouted nut pates at the raw restaurant Universo Organico in Rio de Janeiro. This was my favorite. This is not sprouted because I haven’t quite reached that level in my own raw food preperation but if you know how, I suggest go for it. Also besides being a wonderful pate I used it as filling for a lasagna because it has a kind of ricotta cheese texture and taste to me.
I got really sick of the WF not having the Rawmesan in stock so I decided to make my own. Sort of a no-brainer and same ingredients as the store brought Rawmesan but I thought I would post up the measurements since it turned out so good. Actually, I like mine better than the Rawmesan I buy in the store so I just be making my own from now on. :)
I made this at the last minute when I was visiting my twenty something kids. Originally, I made this for a nine layer dip as a sour cream. But then my DD made some amazing crackers and we used this along with a tomato sauce and olives for a quick and very tasty pizza!! The third time I made a quick dessert w/dates, apples, walnuts and cinnamon and we plopped this cheeze on top of that and it tasted like sweet cream. In other words, if you love cheese, you gotta have this on hand.