Your whole food, plant-based life.

A Quick and Easy Vegan Cheese Spread

As promised, here is the recipe for the vegan cheese spread pictured with the Walnut Sun-Dried Tomato Olive Crackers. Macadamia nuts are my favorite nuts to make these quick “cheese” spreads. If you soak them and add a little lemon juice with your other spices, you get a light textured (like ricotta) tasty spread that is very quick to do.




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  1. Jim wrote on May 27, 2014

    1/2 what of lemon juice?

    • Susan wrote on May 27, 2014

      Hi, Jim, sorry this wasn’t clear. Cut 1/2 of a lemon, and then juice it. Cheers!

  2. Michelle wrote on April 21, 2014

    Hi Susan made this today but it didn’t turn out well. Processed the nuts as described but ended up with just finely ground nuts – not creamy looking ones like yours. Transferred to Vitamix but mixture too dry so aded a little water and then just got a
    smooth paste. So it didn’t look like ricotta at all. Didn’t taste too good either to ended up throwing it away, which was a costly disaster. What did I do wrong?

    • Susan wrote on April 21, 2014

      Without being in your kitchen, it is hard for me to tell where you went wrong. Did you soak your macadamia nuts overnight?

  3. JodyLynn wrote on April 29, 2011

    Hi Susan,
    Just wanted to let you know we tried this recipe and put it into sliced cucumber bowls. SO yummy, it was a hit at our Easter dinner gathering! Thanks for sharing and being a part of our celebration…in a sense. 🙂

  4. Eco Mama wrote on April 24, 2011

    Yummy! This looks so good. Nice presentation too.
    Eco Mama

  5. Samantha Robertson wrote on April 16, 2011

    What would be the best nut to substitute for the macadamias?

    • Susan wrote on April 16, 2011

      I would check out some of the other nut cheeses. Every nut reacts differently so it would make sense to find a recipe made from another nut and use these spices instead.

  6. Laura-Jane the Rawtarian wrote on April 16, 2011

    Wow, that looks absolutely divine, Susan. Love the simplicity of the recipe. As always, thanks for the raw inspiration.


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