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. Mollie wrote on June 17, 2015

    This recipe looks amazing 🙂 For how long can you keep it in the fridge?

    • Susan wrote on June 17, 2015

      Hi, Mollie, I would keep it 5-7 days. Thanks for asking!

  2. Amonra wrote on May 20, 2015

    Wonderful recipe, thank you!

    Could you tell me please, is it necessary to use rejuvelac to make cheese? I guess if it was water, it wouldn’t produce the same effect, right?


  3. Amanda wrote on March 29, 2015

    Hi Susan! I tried your recipe and it’s wonderful!! So good! But I have a question about the left over sprouted grains. What can I do with them? I was thinking about making a pizza crust, but I couldn’t find anything useful online. What are some recipes I can make after I’ve finished making the rejuvelac?

  4. Pam Cantor wrote on January 28, 2015

    This looks so tasty, I made some nut cheese and now I’d like to dehydrate it to have the rind.
    When you do that, does it make the “cheese” last longer?


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