I’ve made the commitment to eating vegan several times in the past only to be thwarted by cheese. I just love cheese. I love it on pizzas, in sandwiches, melted on gluten-free tortillas, sprinkled on salads, sliced on crackers. I love it any which way. But since eating high raw for the past few months, the whole cheese temptation hasn’t been a problem.
Why? What’s different now? First of all, my taste buds have changes. I don’t crave cheese because I’m getting so many incredible flavors from raw foods combinations. Secondly, I’ve learned how to make raw cheese substitutes that satisfy even this cheese lover.
I’ve made all sorts of cheese spreads, but I wanted a cheese that I could actually bite into or crumble on salads, almost like a feta cheese. I came up with one that I really like. It’s very easy to make. Just blend up 4 simple ingredients and place the cheese dough in small dolups on a dehydrator sheet.
Dehydrate for about 4 hours and they’re ready to eat.
You can add these little cheese balls to salads or just pop them into your mouth for a little snack.
Raw Vegan Herbed Cheese Crumbles
- 1/2 c. cashews
- 1/2 c. pinenuts
- 1 handful of cilantro
- 1 T. gluten-free tamari
1. Blend all ingredients in a Vitamix or high powered blender. Continue to scrape down the sides and blend until mixture combines but still has small chunks.
2. Place small dolups of cheese, about the size of a small grape, on dehydrator sheets.
3. Dehydrate at 115 for 2 hours.
4. Remove from the dehydrator sheets and place on the mesh trays. Dehydrate for an additional 2 hours or until desired crunchiness is attained.
Makes about 40 cheese balls
Liven up your favorite salad with these Raw Herbed Cheese Crumbles and let me know what you think!
- What’s your favorite vegan cheese?
- Do you eat vegan? If so, do you have a animal-based food that you have a hard time not missing?