Three Raw “Cheese” Spreads

by Susan on November 18, 2009

Raw Food Recipes Cheese Spread

The holidays are upon us! Everyone is looking for healthy raw food recipes that will look great on their holiday tables! This recipe makes it easy for you to put three different raw “cheese” spreads on your table. Your non raw food eating friends will never know that you have secretly provided them with healthy food!

Cheese-Spread2

Starting with one basic spread, divide it and quickly make three dramatically different spreads. Think sweet cranberry walnut, savory garlic pepper rosemary and spicy chipotle sun dried tomato! I truly love these recipes. So fast, so easy, so versatile!

Raw Food Recipes Cheese Spread

“Cheese” Spread Three Ways

The Base:

  • 3 C Cashews, Soaked
  • 1 C Pine Nuts
  • 1 Lemon (juice from)
  • 1/4 C Water

Combine all ingredients in food processor and process until smooth. This will take a bit of time. You will want to stop and scrape down the sides, once in a while.

Remove 2 cups and split between two bowls. (1 cup in each bowl.)

Garlic Pepper Rosemary Spread

To the  remaining mixture that is in the bowl add:

  • 2 Cloves Garlic, chopped
  • 1 T Nutritional Yeast
  • 1/2 t Salt
  • 1 t Pepper
  • 1 T Rosemary

Process until well mixed. Chill.

Sundried Chipotle Spread

  • 1 C Base
  • 1/2 t Ground Chipotle
  • 1 t Smoked Paprika
  • 1/2 t. Salt
  • 1 T Nutritional Yeast
  • 1/3 C Sundried Tomatoes (softened and chopped)

Mix all ingredients together. Chill.

Cranberry Walnut Spread

  • 1 C Base
  • 1 T Agave (or liquid sweetener of your choice)
  • 1/2 C Dried Cranberries
  • 1/2 C Chopped Walnuts

Mix all ingredients together, chill.

Print Friendly

{ 36 comments… read them below or add one }

Blaine November 18, 2009 at 6:32 pm

Yay!! Thanks!

Reply

Eco Mama November 18, 2009 at 6:49 pm

Perfect! I’m very excited to try these!
xo
Eco Mama

Reply

Lynn November 19, 2009 at 11:33 am

These sound great, can’t wait to try them.

Reply

Ada Gaber November 19, 2009 at 12:11 pm

You amaze me every day with your recipes.

Reply

Heather November 19, 2009 at 3:42 pm

Beautiful! They all sounds fantastic, and the photos are lovely!

Reply

Marty November 19, 2009 at 5:17 pm

Thank you! I’ve not tried the cheezes yet, so I’m excited to try them, esp with the holidays coming, perfect timing!

Reply

bitt November 19, 2009 at 5:19 pm

these look great! where do i get chipotle?

Reply

Susan November 19, 2009 at 7:59 pm

You should be able to find it in the spice section.

Reply

Veggie Wedgie November 20, 2009 at 9:50 am

These look so good!

Reply

Ida November 20, 2009 at 11:15 am

I will start soaking the cashews today. This looks great!

Reply

Cindy November 21, 2009 at 11:00 am

What do you think of serving this with veggie slices?

Reply

Susan November 21, 2009 at 1:47 pm

I think they would be fab with veggie slices. I also think that the cranberry walnut would be great with apple slices.

Reply

Cindy November 22, 2009 at 11:28 am

Oh boy, I’m going to making this at Thanksgiving for my dear not-so-raw family!

Reply

brogan November 22, 2009 at 3:29 pm

These look amazing! I am definitely going to make them for christmas.

Reply

snowdrop December 10, 2009 at 1:07 pm

thank you for this lovely trio :) i made the cran/walnut 1/3 and loooove it!!
then blogged about it this morning on http://adkrawfood.blogspot.com/
with a link back to here for the recipe :)
great day to you!
xo
snowdrop

Reply

Ludia December 29, 2009 at 6:22 pm

Your recipes are delish. Thanks.
As is your presentation. You have many beautiful dishes and know how to set off the food. Where did you, for example, find these lovely star-shaped bowls? I have been looking for some just like that but because I live in the boonies have had no luck finding any. Do you happen to have a link for them?

Thanks,
Ludia

Reply

Susan December 29, 2009 at 6:24 pm

Most of the dishes come from Ampersand..you can visit their website by clicking on the yellow link on the sidebar. The star dishes I have had for years. Have no idea where they came from but I will try to do some research for you.

Reply

Ludia December 29, 2009 at 7:54 pm

Thanks for your prompt reply. I love the Ampersand web site, thanks for the link.

Reply

Amber March 6, 2010 at 6:26 pm

how long do you soak cashews?

Reply

Susan March 6, 2010 at 11:16 pm

At least 3 hours.

Reply

Amber March 24, 2010 at 10:26 am

this was amazing! i soaked overnight and i only made the savory and chipotle mixture. it made alot more then i had expected, which is awesome because pine nuts are expensive. i am saving the rest of the mix to make some other things on this blog.

thank you susan, this blog really spiced up my veganism. i am trying to be 50% raw. im about 25% now.

Reply

Tandria August 9, 2010 at 8:42 am

My husband is allergic to cashews. Can I use macadamia nuts instead?

Reply

Susan August 9, 2010 at 8:43 am

I haven’t tried it but you sure can…

Reply

pip January 21, 2011 at 8:33 pm

How long do you think this cheese would last in the fridge? I am planning on making a batch to use for school lunchbox snacks.

Reply

Susan January 21, 2011 at 8:43 pm

3-5 days, well covered.

Reply

Carol June 23, 2012 at 2:05 pm

Can probiotics be used in place of nutritional yeast in this recipe? Thanks !

Reply

Susan June 23, 2012 at 11:11 pm

The nutritional yeast is for flavor. It gives it depth. Probiotics accomplish a completely different thing. They give it a sharper taste.

Reply

Heather July 9, 2012 at 9:22 pm

Did you use dried rosemary or fresh?

Reply

Susan July 9, 2012 at 9:58 pm

Honestly, you can use either. Cheers!

Reply

Ioana November 11, 2012 at 12:03 pm

What is Base and Ground Chipotle ? Could you please explain because I get nothing using the dictionary .
Thank you.

Reply

Yvonne December 23, 2012 at 3:32 pm

should the cashews in this recipe be whole versus the pieces youcan find in the bulk section? thanks : )

Reply

Susan December 26, 2012 at 7:24 pm

Yvonne, it doesn’t matter. Cheers!

Reply

Angela September 19, 2013 at 7:01 pm

Hello there. I am very new to the “raw” lifestyle (about three months) and I am so happy that I found your site. Your recipe for this spread is my new favorite and I use it with veggies and my own dehydrated pulp crackers. I tried all versions but the keeper for me is the garlic pepper rosemary spread. My first attempt a couple of weeks ago came out great but tonight I didn’t have any pine nuts to throw in…but it came out just as good. Yum! And thank you!

Reply

R December 6, 2013 at 9:42 am

I made 1/3 of the base and made the Garlic Pepper Rosemary Spread, because I had almost all of the ingredients on hand, but it’s just 2 of us in our house. I left out the pine nuts, the only ingredient I didn’t have. I found this recipe delicious (even without the pine nuts) and have recommended it to others with a link to your website.

I may start experimenting with this base recipe. There are so many possibilities.

Reply

R December 7, 2013 at 3:32 pm

The Sundried Chipotle Spread was tried last night and we both give it 2 thumbs up (as I did the Garlic Pepper Rosemary Spread above). It was absolutely delicious with celery.

I’d like to know how long these will stay good covered and stored in the refrigerator. I’d like to make these for guests coming to my house in late December. I want to make a few items ahead of time to make my work easier. These recipes are definitely guest worthy.

Reply

R December 7, 2013 at 3:34 pm

Skip that question, you answered it: “3-5 days, well covered.”

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: