No dairy, no problem. Say hello to your new favorite raw vegan condiment for salads, zoodle dishes, soups, and whatever else you can think of. Raw vegan hemp seed parmesan cheese is made by pulsing raw hemp seeds, nutritional yeast, and other of herbs and spices together in a food processor. This non-dairy cheese alternative exhibits that signature cheesy, nutty flavor that real parmesan offers. That makes this an extremely popular choice among vegans and raw vegans alike. It’s a great source of protein, healthy fats, and essential minerals, too!

Hemp seeds, or hemp hearts, contain a lot of health fats, specifically omega-3 and omega-6 fatty acids. These healthy fats play a role in improving brain function, heart health, and inflammation reduction. In fact, studies show that hemp seeds contain dietary fiber, which aids healthy digestion and weight management. Fiber works to regulate blood sugar levels, bowel movements, and aids in promoting feelings of fullness. Hemp seeds are also excellent sources of protein, providing all nine essential amino acids that the body cannot produce on its own.

The good news about this recipe is that it is very difficult to mess up. You don’t need to remember too many things, except for the fact that you don’t want to over-blend the ingredients. Everything should break down and come together in about 15 pulses. If you over-blend the ingredients, you will end up with flavored hemp seed butter, which is not the outcome you want. If you try the raw vegan parmesan and want to add more seasonings, go for it!

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Many vegetarians fail to become vegans because they don’t want to give up cheese. We completely understand that because there’s something magical about the many varieties in existence. Fortunately, there are many recipes and vegan cheese on the market that are just as flavorful and addicting. You may not even realize that some of these creations are dairy-free!

One of the great things about a homemade, raw vegan cheese is how creamy it is. The creaminess allows it to double as a dip or a spread, making it great for raw celery sticks or dehydrated raw flax crackers. It also has an elevated flavor profile, giving off herbaceous notes from the time with a cheesy undertone from the nutritional yeast. The garlic and lemon make this cheese reminiscent of chevre, which is a spreadable cheese made from goat’s milk. It’s a very popular cheese variety among people who have an intolerance to cow’s milk.

It is important to note that you should go easy with raw vegan cheeses like this recipe. The reason for that is because each serving tends to be very high in calories, due to the nuts. They tend to be a double-edged sword in that way, because nuts contain healthy fats, protein, fiber, and other essential nutrients, but they increase your caloric intake. Just be mindful of this when you snack with this tasty cashew cheese.

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This week, The Hairy Arm Chef shows us how to make Raw Vegan Strawberry Cheesecake!

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Cheese is one of the hardest foods to give up when transitioning to a vegan or dairy-free lifestyle. It has an addictive quality, but it also is at the root of a lot of mucus accumulation and inflammation in the body. Eating cheese in excess can increase the risk of bloating and digestive discomfort. Fortunately, food manufacturers and chefs are evolving with the shift towards non-dairy products. One of the primary, non-dairy culinary creations is cheese.

In the case of this recipe, the almonds, lemon juice, garlic, olive oil, sea salt, and water make a lovely spreadable “cheese.” The tangy zest from lemon mixed with the sea salt make sit reminiscent of feta cheese. The only difference is that this feta “cheese” is cow-free, goat-free, and sheep-free. So it’s not technically cheese, but “almond feta cheese” sounds more appealing than “tangy garlicky almond spread.”

This almond feta is a great addition to any raw vegan wrap. You can also use it as a dip for carrot, celery, or bell pepper sticks and broccoli florets. It’s even possible to make a raw vegan Greek salad and use this as the feta replacement. Just be sure to make your own dressing and avoid olives if you’re cleansing.

Note: You’ll notice that the recipe yields about two cups, which amounts to about 20 servings. The serving count is high because it is a high-calorie dish. Just remember to keep portions in mind when enjoying this feta “cheese.”

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When you come off of a cleanse, the last thing you want to do is flood the body with unhealthy foods. Many people enjoy bagels and cream cheese for breakfast, but consuming gluten and dairy products after a cleanse is a recipe for disastrous results. This combo will impair digestion and may even result in side effects that result from food sensitivities. That’s where recipes like this healthier vegan cream cheese come into play.

There’s something we have to tell you about this vegan cream cheese: it doesn’t taste like the real deal. It’s not the same as that classic schmear, but it is very delicious. Things can be delicious if they are dairy-free too! The best part about this vegan cream cheese is the fact that it’s full of healthy fats and beneficial nutrients. All you need is a food processor, five minutes of your time, and a vessel for the final product. We hope you love it as much as we do!

Note: It’s wise to soak the cashews in water for at least two hours before you make the cream cheese. Drain the water and then proceed with the blending process.

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We bet that you never thought nacho cheese sauce could be raw and vegan. Well, it isn’t exactly for nachos and it isn’t what you think of as cheese. This will open your mind to what you can make on a raw foods diet!

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The raw vegan diet that goes along with any Dherbs cleanse, and that means you can’t have cheese, in addition to many other foods. One food that people really miss is cheese, though. In fact, cheese is the one food that prevents vegetarians from becoming vegans. Cheese is just that good, but do you know what’s even better? It’s this herbaceous raw vegan cashew cheese. It’s so creamy and packed with pure plant-based goodness. You will definitely be impressed if you make it. Go for the gold and spread this cheese on our raw vegan bread recipe by clicking here.

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Pizza is delicious, but it is loaded with fats, simple carbohydrates, dairy, and unhealthy fats. Some people argue that that is why pizza is so delicious. Ultimately, after devouring several cheesy, oily slices, you feel bloated and regret eating as much as you ate. Well, that’s all going to change with this raw vegan pizza recipe.

This pizza requires more effort than calling your local pizza place. You have to dehydrate the crust, which is the longest part of the entire process. It takes about 3-5 hours to dehydrate the crust, but the good news is that you can prepare all of the other items for the pizza during this time. We hope you like this recipe as much as we do! It’s stolen a pizz-of-our-hearts.

Note: There is pineapple pictured in the recipe, but we understand that not everybody likes pineapple on their pizza. This is why it is an optional ingredient.

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This is unlike any cashew cheese that you’ve ever tasted. Filled with heart-healthy fats and protein, this raw vegan cheese is is creamy, sliceable, and has a refined smokiness from the paprika. The cheesy flavor comes from the nutritional yeast, which is an essential pantry item for anyone on a vegan diet. You can pair this cheese with fresh apple or pear slices for a lovely afternoon snack. Don’t knock it until you try it!

You can add slices to healthy crackers as well. Lastly, be warned that the texture differs from a regular block of cheese. This cheese is much softer and creamier, almost like brie.

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The cashew is the best nut for making raw cheese recipes because of the inherent creaminess and neutral taste. This cheese is like a spread that goes perfectly on raw zucchini, cucumber, carrot, celery, or bell pepper slices. You’ll love it!

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