Monday, April 19, 2010

Raw Vegan Creamy White Cheese

The following recipe is a current favorite, and quickly becoming a staple in many of my new food creations. Because it’s making a few appearances (with some twists) in the current “Weekly Veggie” I wanted to redo it slightly, with the step by step instructions. This is by far the best raw cheese I’ve had...and I'm obsessed. So if you have a dehydrator (or can borrow one) as well as enough money to by 1 cup of raw Macadamia nuts I really hope you’ll try this recipe out.
Step 1.
Cheesy Zucchini
 *1 lb or 2-3 medium sized Zucchini should shrink down to roughly 1/2 cup  
I always make this in bulk so when I run out of cheese I can quickly make more instead of waiting on the dehydrator.
1lb // roughly 3 Zucchini - peeled and shredded
Toss the shredded Zucchini with 2 big pinches of Lemon Pepper
Spread the shredded Zucchini evenly on your dehydrator sheets or parchment lined baking sheet and choose one of the following Raw Food Warming noted here.

Proceed to dry your zucchini for 2 hours (maybe a bit more, maybe a bit less). 
I call this “Par-drying” because you want the shredded Zucchini to look limp, not crispy. 
When the Zucchini is finished par-drying it should look like this:
*For ONE BATCH of the following Creamy White Cheese recipe you will need roughly 1/2 cup of dried zucchini 
Step 2.
(raw vegan) AtV Creamy White Cheese
In a food processor combine the following:
1/2 cup par-dehydrated Zucchini
1 cup raw Macadamia nuts
1 tsp Apple Cider Vinegar //or// Lemon Juice
3 generous pinches of Sea Salt
Process the ingredients well. Scrape down the sides as needed (you will have to do this more than a couple of times). When the mixture is evenly pureed and smooth remove it from the food processor, roll it into a ball and refrigerate for at least an hour so the ingredients can firm up. 
Presto change-o! You've got cheese!

Side Note: Drying the Zucchini adds an aged flavor to the cheese that you would not obtain with regular non-dehydrated Zucchini. The combination of the apple cider vinegar plays off of the “aged” zucchini adding even more flavor – similar to some fermented raw nut cheeses. I’m a chicken when it comes to fermentation!



  1. That looks so delicious! I gotta get a dehydrator!!

  2. Marci, I wish I could give everyone in the world a dehydrator...then I'd work on world/kitchen domination...mwahaha!

  3. oh my god i can't wait to try this i'll be making it every other day lol

  4. When you say you do the zucchini in bulk, how do you store it? (I figure that since it's only par-dehydrated, it can't just be stored at room temperature in an air-tight container the way it could if it were crisp-dried.)

  5. Hi Lexica - Thanks for the comment!

    Right you are. You can't store par-dehydrated zucchini at room temp because it would spoil very quickly. Here's what do:

    --- I par-dehydrate a huge amount (like 5 to 7 lbs) of shredded zucchini at a time.
    --- Then I separate the par-dehydrated Zucchini in 1/2 or 1 cup amounts, placing the measured zucchini into freezer baggies (removing as much of the air as I can).
    --- Finally I'll freeze the par-dehydrated zucchini and remove it when I need it (for recipes and such). It should keep for a few months in your freezer.

    I hope this answered your question, and thanks again for the comment!


  6. Hi - Please - more nut free recipes!!! Many who have health issues who could benefit the most from a vegan, raw diet, also have bad allergies. Top allergens are nuts, dairy, eggs, and grains. Would love to see you do a post about substitutions for Mac nuts, almonds, cashews, etc. Thanks!!!!!