Your whole food, plant-based life.

Roasted Garlic and Sun Dried Tomato Vegan Cheese

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.


Vegan Cheese


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.


Roasted Garlic Vegan Cheese


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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  1. Bob wrote on December 8, 2017

    I made this and i’m not sold. How do I know if I did it right? It has a strong overwhelming taste to it and seems like an acquired taste and my pallet is not accustomed yet. Help?

    • Susan wrote on December 14, 2017

      If you followed the directions and used good ingredients, you have the recipe that I created. Taste is subjective. Cheers!

  2. Rene wrote on February 24, 2017

    How is cashew nuts raw?
    Cashew nuts have to be cooked to be edible by humans.
    The reason for this is that the nutshell contains substances that are not wel tolerated by humans.
    In theory it is possible to harvest the nut raw. But in general the cashew nuts that you buy are heat treated.

    • Susan wrote on February 24, 2017

      Hi, Rene, Go Cashews which can be found at Whole Foods carries really raw cashews. They are processed at low temperatures. Cheers!

  3. Hester wrote on April 26, 2016

    Is the rejuvenate essential? Or are there any specific measurements for substitutions?

  4. Tee wrote on March 25, 2016

    Is there any substitution for rejuvelac? Maybe acv or something??


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