Cheese Recipes That Will
Make You Forget All About Dairy!

Are you looking for some yummy, non-dairy cheese recipes for your RAW food diet? Cheese is probably the main thing I miss from the dairy food group.

I was a little surprised, but very happy
to find non-dairy cheese recipes out there.

There are a wide variety of "cheesy" recipes too... just like with dairy cheese I suppose! I've found smoky cheeses, crispy cheeses, Parmesan like cheeses, and even "sliced" cheese.

A lot of the recipes I've found can be eaten either in it's creamy form as a dip or a spread, or by dehydrating it and crumbling it on soups or salads.

The flavors of the "cheeses" can also be modified by just changing the type of nut you use.

Crispy Nacho Cheese

This cheese is good on pretty much any dish that could use a little extra crunch or saltiness. It has cumin in it which gives it a little Mexican flair.

Skip the dehydrating step and use it as a dip for the hot-n-spicy tortilla chips!

• 1 large red bell pepper, chopped
• 4 Tbsp lime juice
• 2 tsp sea salt
• 2 cups macadamia nuts, soaked for 1 or more hours
• 1 Tbsp nutritional yeast
• 1 tsp cumin

1. Blend the pepper, lime juice, and sea salt.
2. In a food processor, pulse the nuts a few times.
3. Add the pepper mixture and the remaining ingredients to the nuts. Pulse until mixed but still chunky.
4. Spread onto a Teflex lined dehydrator at 115 degrees F for about 6 hours. Flip the sheets over and remove the liners. Dehydrate for an additional 6 hours.
5. Break into chunks. Store in an airtight container in refrigerator or freezer.

Garlic Parmesan Cheese

This is really good on it's own, but also tastes great on salads, soups, or pastas.

I used 2 different kinds of nuts in this recipe to kind of mix up the flavors. If you only have one kind of nut on hand, it'll still taste great, just make sure to use 2 cups total.

• 1 cup raw pine nuts, soaked for 2 hours or more
• 1 cup raw cashews, soaked for 2 hours or more
• 1/2 cup distilled water
• 1/4 cup lemon juice
• 2 Tbsp nutritional yeast (optional)
• 1 clove garlic, minced
• 1/2 tsp sea salt

1. Blend all ingredients together in a food processor.
2. Using a spatula, spread the mixture onto Teflex lined dehydrator sheets. Dehydrate at 115 degrees F for about 8 hours. Flip the sheets over and remove the liners. Dehydrate an additional 8 hours or until crisp.
3. Break the cheese up into small pieces and store in an airtight container.