Three Raw “Cheese” Spreads
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!
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!
"Cheese" Spread Three Ways
The Base
- 3 cups cashews, soaked
- 1 cup pine nuts
- 1 lemon (juice from)
- 1/4 cup 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
- 2 cloves garlic, chopped
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon rosemary
- Add above ingredients to the remaining mixture that is in the bowl.
- Process until well mixed. Chill.
Sundried Chipotle Spread
- 1 cup base
- 1/2 teaspoon ground chipotle
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
- 1/3 cup sun dried tomatoes (softened and chopped)
- Mix all ingredients together. Chill.
Cranberry Walnut Spread
- 1 cup base
- 1 tablespoon agave (or liquid sweetener of your choice)
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- Mix all ingredients together. Chill.
R wrote on December 6, 2013
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.
Angela wrote on September 19, 2013
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!
Yvonne wrote on December 23, 2012
should the cashews in this recipe be whole versus the pieces youcan find in the bulk section? thanks : )
Susan wrote on December 26, 2012
Yvonne, it doesn’t matter. Cheers!
Ioana wrote on November 11, 2012
What is Base and Ground Chipotle ? Could you please explain because I get nothing using the dictionary .
Thank you.
Heather wrote on July 9, 2012
Did you use dried rosemary or fresh?
Susan wrote on July 9, 2012
Honestly, you can use either. Cheers!
Susan wrote on June 23, 2012
The nutritional yeast is for flavor. It gives it depth. Probiotics accomplish a completely different thing. They give it a sharper taste.
pip wrote on January 21, 2011
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.
Susan wrote on January 21, 2011
3-5 days, well covered.
Tandria wrote on August 9, 2010
My husband is allergic to cashews. Can I use macadamia nuts instead?
Susan wrote on August 9, 2010
I haven’t tried it but you sure can…
Amber wrote on March 24, 2010
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.