*Some "cheese" recipes

Big Grin Cool Here's some more recipes from Dining in the Raw

Spread any of these on omlettes or bean crackers or rice cakes or dip with carrots, cucumbers etc!

Miso -aged three years can be substituted for Braggs if you feel well when you eat it. It's actually a healthier food- as long as the micro-organisms in it agree with your digestive ecology.


2 cups sunflower seeds
1 cup pignoli nuts
1 inch piece ginger, peeled
2 cloves garlic
1 tsp. dried oregano
1/4 cup fresh basil
Braggs to taste

Combine all in a blender with enough water to cover. Start blender, adding more water to produce a very thick creamy liquid. Pour into a sprout bag and squeeze out liquid. you are left with the cheese. (The remaining liquid becomes a dressing with the addition of fresh minced herbs and a little more Braggs amino. To thicken the dressing blend in some tahini.) The yeild varies, so double or triple the recipe to meet your needs. Use this cheese as stuffing for celery, cucumber boats, etc. If you have a small blender, cut recipe in half to accommodate its size.


2 cups seed cheese of your choice
1/2 cup mung bean sprouts
4 cups alfalfa sprouts
1/2 cup each cauliflower and carrots
1 cup nuts, garnish
1/2 cup scallions, minced
Braggs to taste

In a 10" pie plate, first layer two cups alfalfa sprouts then smooth over one cup seed cheese with a knife. Process mung bean sprouts, cauliflower and carrots individually with S blade until finely minced. Coat each vegetable with some Braggs. Layer each one and then top with another layer of seed cheese. Add layer of scallions. Finish with last two cups of alfalfa sprouts. Turn pie plate upside down onto platter, garnish with nuts and chill. use any minced vegetables for the center stuffing.


2 cups pumpkin seeds
1 cup pignoli nuts
1 stalk celery, chopped
3 shallots or garlic cloves
juice of 1 lemon
1/2 cup fresh basil
Braggs to taste

Follow the basic seed cheese process. Pignoli nuts or other nuts combined with sunflower or pumpkin seeds make numerous combinations.


1 cup seed cheese
1/2 cup black olives, pitted
1 lb. spinach
1 garlic clove, minced
1 tbsp. fresh mint, chopped
juice of 1 lemon
Braggs to taste

Wash and chop spinach. Coat with Braggs and lemon juice. Let sit one hour. Add olives, garlic, mint and seed cheese. Toss well and serve


1 cup raw tahini
1/2 cup lemon juice
2 1/2 tbsp. agar flakes
1 stalk celery, minced
1 scallion, minced
2 cloves garlic
dash paprika
Braggs to taste
2 tbsp. parsley for garnish

Dissolve agar flakes in 1/2 cup boiling water until clear. Cool. Blend all ingredients except celery and scallion. Combine these vegetables with the mixture. Pour into springform mold and chill until set. Serve with parsley garnish.

Enjoy! If you like them there are more to come!
Original Post
Hi Pam,
These ideas look great. I mourned no longer being able to eat seed cheese, as when I'd always made it before the recipe called for nutritional yeast. JUst wondering, what are 'pignoli nuts'? Do they go by a different name? Can't remember ever seeing them anywhere.
thanks, joejoe
Big Grin Roll Eyes Hi joejoe:
I think pignoli are the same as regular old pine nuts.....at least that is what I have observed.
I am cooking a lot of the flatbreads today. Finally getting my iron skillet to work. Last night a different story...had increased my caprol to 1/2 teasp. and NOTHING was right. I had put a recipe for buckwheat blini and after doing the other breads I am making changes...like what Tarilee does to hers....will try those later and see how they do! Have a super weekend.

Hi, has anyone here ever tried these cheese recipes? I'm going to get the ingredients at the store, but I was just wondering if anyone had any luck with this recipe (and if they really taste like cheese or have a good texture - I'm dying for cheese!). They sound great...

Sorry Tia..I haven't tried them...I know what you mean though, cheese is what I miss the most and that probably means it is the worst for me. I have goat cheese now and again, and I eat avocados sliced on rice crackers for the same texture and hollandaise sauce on my veggies instead of cheese. Not good for the waistline, but sometimes you just need a treat.

Let me know if you try these, I have tried so much and tossed it, I kind of got discouraged and I am not so adventurous as you are. Winky


Hi all,


I came across a recipe for "Yogurt Cheese" in a clean foods cookbook that I thought might go with this list of spreads and be beneficial for some folks:


Yogurt Cheese  (Tosca Reno's The Eat- Clean Diet Cookbook)

2 quarts low-fat plain yogurt, dairy or soy based

1.  place 4 layers of damp cheescloth in a fine sieve or clander.  Place the colander over a bowl.

2.  add yogurt and let it drain overnightin the refrigerator.

3.  discard the water from the bowl.

The result of the draining process will leave you with a soft, creamy cheese-like product in the sieve.  It is lower in calories than cream cheese but can be used in it's place.  It is also lower in lactose, higher in protein, and lower in sodium than cream cheese.  Use this as a base into which you can mix just about anything since yogurt cheese readily takes on the flavors of whatever you choose to mix with it.  Here are some ideas also from Tosca Reno's The Eat- Clean Diet Cookbook:


**The last 2 recipes call for confectioner's sugar, honey, or agave nectar as well as dark chocolate.  I thought maybe some of the creative cooks out there could suggest safe alternatives/equivalents that would work with our special diets.


Herbed Spinach Yogurt Cheese Dip

Into 1 1/2 cups/360 ml if yogurt cheese mix 2 cloves minced garlic, 1/2 cup/125 ml minced fresh basil, 2 tsp/10 ml avocado oil, pinch sea salt, and 1 package frozen spinach, thawed and well drained.  Mix well and chill.  Serve with veggies, flatbreads, crackers, or rice cakes.


Yogurt Cheese Whipped Cream

Mix 1 1/2 cups/360 ml yogurt cheese with 1 tsp best-quality vanilla and 1 tsp ground cinnamon.  Blend ingredients well and uses as a topping in place of whipped cream.


Cake Frosting

Into 2 cups/480 ml yogurt cheese mix 1/2 cup sifted confectioner's sugar and 1/2 tsp best-quality vanilla.  Mix well and frost cake.  Refrigerate.


Chocolate Mousse

Iinto 1 cup/240 ml yogurt cheesemix 3 Tbsp melted dark chocolate that has been mixed with 1 tsp/5 ml organic honey or agave nectar.  Blend ingredients well and refrigerate.


Hope someone finds these helpful since you all have helped me so much already!

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