Sunday, October 18, 2009

Raw Vegan Butternut Squash Cheese & Mozzarella-Parm Cheese

Aged Butternut-Chedder & Aged Monsterella-Parm Cheeze spread, stuffed in cherry tomatoes.
What? Cheeze? Again?
Yep. I'm obsessed. But in my kitchen I believe that it's a complete and utter crime to not share a good recipe. So dear readers, I am overwhelmingly excited to share with you yet again another tasty comfort food. If you have an upcoming holiday party and don't know what to bring, a simple crudite platter with one or both of these cheeze spreads would be a great hit! I've tested both of these cheezes on my omnivore friend and happily got her honest seal of approval.
Raw Vgean Aged Butternut Chedder Cheese
Step 1
2 & 1/2 c (packed) Butternut Squash shredded
1 tsp Apple Cider Vinegar //or// Lemon juice
2 Tbsp Extra Virgin Olive Oil (optional)
2 Tbsp Nutritional yeast
  • Mix the above ingredients together in a large bowl. 
  • Choose from one of the following Raw Food Warming Methods noted here
  • Proceed to dry the zucchini 3 to 4 hours. Once the Zucchini has finished it's dehydrating time it should amount to about 3/4 to 1 cup (packed).
Step 2:
In food processor combine
1 c of the above mentioned dehydrated butternut squash mixture
1 c Macadamia nuts
1/2 tsp Paprika
1 Tbsp Nutritional yeast
1 tsp Apple Cider Vinegar //or// Lemon Juice
Sea salt to taste (keep in mind that the butternut makes this fairly sweet)
  • Process until mixture forms into a lump, break apart the lump and repeat. 
  • Eventually the lump will shape into a ball and begin to move around the food processor, as this happens the cheeze will start to stick to the sides of the food processor. 
  • Scrape down the sides and repeat three to four times.
  • Shape mixture into desired form and store in an air tight container in your fridge. It should keep for up to a couple of weeks.

 Raw Vegan Aged Mozzarella-Parm Cheese
(this is my personal *new* food fav)
Step 1: 
2 c (packed) Zucchini peeled and shredded
1 tsp Apple Cider Vinegar //or// 1 tsp Lemon Juice
2 Tbsp Extra Virgin Olive Oil (optional)
  • Mix the above ingredients together in a large bowl. 
  • Choose from one of the following Raw Food Warming Methods noted here
  • Proceed to dry the zucchini 3 to 4 hours. Once the Zucchini has finished it's dehydrating time it should amount to about 3/4 to 1 cup (packed).
Step 2:
In food processor combine
3/4 or 1 c of the above mentioned dehydrated Zucchini mixture
3/4 or 1 c Macadamia nuts (depending on amount of Zucchini)
1 tsp Apple Cider Vinegar //or// Lemon Juice
Sea Salt
  • Process until mixture forms into a lump, break apart the lump and repeat. 
  • Eventually the lump will shape into a ball and begin to move around the food processor, as this happens the cheeze will start to stick to the sides of the food processor. 
  • Scrape down the sides and repeat three to four times.
  • Shape mixture into desired form and store in an air tight container in your fridge. It should keep for up to a couple of weeks.
xoxo,

8 comments:

  1. The butternut squash one looks sooooo yummy! I can't wait to test them both out! :D

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  2. I am SO excited about these! Especially the squash. Not having a cheese plate at holidays bums me out. I can't wait to try these. Thanks so much for all your recipes!

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  3. I love your blog! Thanks for all the great recipes.

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  4. Thank you Pomegranate! Your comment makes me SO happy! :)

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  5. oh my, cheeze made out of squash ... that's absolutely genius (and looks delish)

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  6. That beautiful cheezes makes my mouth water. Thanks for sharing it!


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