I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Saturday, June 9, 2012

Garlic & Herb Cheeze

In case you haven't already noticed, I've been on a big cheeeeze kick lately.

With our recent move I haven't had much creative energy to whip up fancy yummies, so we've tended to gravitate towards super simple evening meals. And so I keep coming up with new variations of vegan cheeze inspired by Jo Stepaniak's awesome Ultimate Uncheese Cookbook. (Make sure to also check out the Gouda, Onion, Dill & Horseradish and Sundried Tomato and Olive recipes as well!)

My latest batch was a delicious Garlic & Herb that turned out to be the perfect accompaniment to our favorite raw crackers or Onion Bread. Try it, you'll get addicted too!

 

Garlic & Herb Cheeze

1 1/2 cups water
1 1/2 tbs agar powder
1/2 cup cashews
1/4 cup nutritional yeast
1/4 cup lemon juice
2 tbs tahini (or sesame seeds)
1 tbs onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp salt
1 garlic clove
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1 tsp each of chive, basil and oregano

Set aside a 2 cup plastic storage container.

In a blender add the cashews, nutritional yeast, lemon juice, tahini, onion and garlic powders, dry mustard, salt and garlic clove.

Combine water and agar in a small pan and bring to a boil. Reduce the heat and simmer, stirring often with a whisk until completely dissolved, about 5 to 10 minutes.

Add mixture to the other ingredients in the blender and process until completely smooth, scraping down the sides of the blender jar as necessary. 

Add herbs and process briefly on low speed, just to incorporate.

Pour into container and cool uncovered in the refrigerator.

When completely cool, cover and chill several hours.  (I usually serve it after 1 hour or so).

To serve, turn out of the container and slice.

Store covered in refrigerator.  Will keep 5 to 7 days.

Enjoy!

12 comments:

  1. the cheese looks delicious, however I am allergic to nutritional yeast and sesame seeds. What. if anything could I substitute for these 2 items?

    Alice

    ReplyDelete
    Replies
    1. Alice,
      I think you could easily just omit them and the cheeze would still be yummy. You could perhaps replace the sesame seeds with another type of seeds or nuts but I'd say it wouldn't really need it.

      Delete
  2. Looks delicious. Have you ever made, or seen, a recipe for raw Feta cheeze? I am searching for one.
    Patty
    SB

    ReplyDelete
    Replies
    1. Patty,
      Russell James has one in his Raw Nut Cheese Ebook. If you scroll down you'll see the link on the right sidebar of my blog.

      Delete
  3. Hello Carmella
    Thanks for the herb cheese recipe.
    I'll create one for sure, my kids are gonna like it :)
    If you don't mind, can you submit your garlic herb cheese photo in http://www.foodporn.net ?
    It's a food photography site full of all DIY food pictures from members around the world. Or perhaps you'd like to submit by yourself? Let me know when you did, so I can share it.

    ReplyDelete
    Replies
    1. Thanks for the heads up on the food porn site. Nice! I tried uploading the pic but it's not showing anywhere. Does it take a while to do so normally?

      Delete
    2. Turns out I just had to be a little patient. ;-) The photo can be seen here: http://www.foodporn.net/photo/garlic-herb-cheeze/

      Delete
  4. Sound delicious for this cheeze recipe! It's make me hungry! I can't wait to eat this :)

    ReplyDelete
  5. I made this yesterday..first time making nut cheese. It came out excellent! I used blanched almonds instead of cashews though..and it tastes sooooo good. We are not vegan eaters but eat raw foods and needed a dairy free cheese since hubby is allergic to it. Thank you!

    ReplyDelete
  6. I love Jo Stepaniak's books and bought most of them from Amazon a while back. My meat eating husband actually loves most of the uncheeze recipes and some of the uncheeze sauces as well and your version here looks absolutely delicious. I think I am going to have to pull out my agar sachets and give it a go. Cheers :)

    ReplyDelete
  7. That looks amazing! I'm new to raw foods and also blogging and you are so inspiring!! Thankyou for all you do and share :)

    ReplyDelete