Roasted Garlic and Sun Dried Tomato Vegan “Cheese”

by Susan on May 29, 2013

Vegan Cheese @Rawmazing.com

Roasted Garlic Vegan Cheese @Rawmazing.com

Roasted Garlic? That’s not raw! No, it isn’t. But in this post I am going to show you one of the ways I incorporate cooked elements in my raw recipes to make over the top delicious bites to dine on. For me, food isn’t just about putting nutrients into your body. Food is about delighting your senses with wonderful, healthy edibles. 

Cashew cheese is a great entry recipe for making raw, vegan cheese. It takes a couple of days but the actual “hands-on” time is minimal. You just have to be a little patient. I love using rejuvalac to make my cheese because it works great and is very cost effective. But you can substitute a probiotic powder if you don’t want the hassel. 

You can make this recipe with roasted garlic (not raw) or raw garlic, which would keep it’s raw status. But I encourage you to live a little and try the roasted garlic version. 

I have had a lot of people asking me for recipes that use left over nut-milk pulp. So, I am including a raw recipe for BBQ crackers (shown), which I made with nut-milk pulp.

My favorite nut milk is an almond and cashew blend. I use it 95% of the time. The nut milk pulp I used was this blend. Pure almond pulp would be fine also. Just make sure you are using pure nut milk pulp…with nothing else (ie dates) added. I will note that raw crackers made with nut milk pulp tend to have a little chewier and tougher texture than the ones I make from ground nuts. But they are still tasty and a worthy way to use the pulp. 

You can find truly raw cashews here: Raw Cashews

*A note about the pulp. I collect my nut milk pulp over the course of a month or two. When I make the milk, I just throw the pulp in a glass container in the freezer to batch dehydrate (dry) later or immediately dehydrate it and store it. When I have enough saved up and dried, it gets a quick whirl in the high-speed blender and presto! Nut milk pulp flour. 

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{ 56 comments… read them below or add one }

Susan January 17, 2014 at 5:09 pm

I usually cover it. Cheers!

Susan January 17, 2014 at 5:09 pm

I use them on some cooked things but don’t expect them to melt….they won’t. :-)

Denise January 25, 2014 at 6:34 pm

Well if you’re using cashews in the U.S. that you didn’t pick off a tree yourself, they’re not raw cashews anyway even if it’s labeled as raw. So I say go ahead with the roasted garlic!

Susan January 25, 2014 at 9:29 pm

Hi, Denise, You can get truly raw cashews from Navitas Naturals. Check their website. Cheers!

Jamie March 22, 2014 at 12:01 pm

This cheese rocks my socks! My friends and I gave up cheese for Lent and I made this for a dinner party. Everyone was floored! The cheese really has that “umami” tang and the Rejuvelac gives it complexity. Thank you so much – I think I may survive until Easter after all!

k1kkz April 14, 2014 at 6:50 am

Hi, Susan … since I am overseas and not used to your measurement system please clarify for me … the temperatures in all your recipes is in Fahrenheit or Celsius? It makes quite a difference … Sorry if the question has been asked before, I couldn’t find any info in the FAQ. Greets!

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