Today I’m giving you all the best raw vegan cheese alternatives, so you never have to crave dairy again. These recipes are best for your health, the animals and the planet, and happen to be extremely tasty!
The best vegan aged cheese. It tastes just like a real camembert and has a white and flowery rind!
A quick and easy recipe for Raw Vegan Cashew Mozzarella, that requires only 4 ingredients and comes pretty close to the ordinary cheese.
Summer may feel over after Labor Day weekend, but seasonally many summer veggies are still growing strong here in SoCal, including green zucchini. This season I’ve been growing a bunch of summer squash varieties that I’ve mainly been slicing up and freezing for future meals, but I’ve also used a lot of the green zucchini to ...
The Raw Raspberry Chia Seed jelly is naturally flavorful yet so delicate and silky. This gentle rosy delight can add sophistication to any dessert, or you can just dunk a cooky into it.
Serve this raw vegan "goat" cheese dip at your next party and I promise your guests won't know it's made of cashews!
Easy and quick raw strawberry chia jam recipe. You can apply this technique to any berry or fruit of your choice when you need a jam ASAP
This tasty and nutritious buckwheat porridge packs all you need to start your day right. Soaking the groats overnight makes this recipe super low-effort, perfect for those busy mornings.
I'm an avocado worshipper and a big guacamole fan. So, needless to say, meals like these feel like a mega celebration...
Raw buckwheat porridge with cashews and walnuts. Flavored with fresh figs, vanilla, orange zest and almond milk. Raw, vegan and gluten free.
Flaxseed pudding - super fast and healthy breakfast.
Summer may feel over after Labor Day weekend, but seasonally many summer veggies are still growing strong here in SoCal, including green zucchini. This season I’ve been growing a bunch of summer squash varieties that I’ve mainly been slicing up and freezing for future meals, but I’ve also used a lot of the green zucchini to ...
These little Raw Carrot Cake Parfaits are ideal to prepare as dessert and breakfast. Prepare them to-go for a picnic, the office or a beach day.
This vegan feta cheese recipe is super smooth and creamy and it's made from macadamia nuts! It's easy to make and it's 100% vegan.
Experimentos com pães crudívoros! Eles ficam ainda com gosto acentuado da abobrinha e têm um potencial maravilhoso para wraps. Na medida do possível utilize ingredientes orgânicos para as suas receitas. Por Bárbara Mäkel, Barbarelismus INGREDIENTES (2 a 3 wraps): 400 g de abobrinha ¼ de colher de chá de sal 2 a 3 colheres de sopa de azeite nativo Suco de 1 limão fresco Pitada de pimenta caiena 2 xícara de linhaça triturada (farinha) COMO FAZER: 1. Pique a abobrinha. 2. Coloque em um processador e processe bem. 3. Adicione o sal, o azeite, a caiena e o limão. Processe mais algumas vezes, misturando bem. 4. Triture a linhaça até virar farinha. Adicione ao processador junto aos outros ingredientes e processe mais uma vez até combinar a mistura. 6. Espalhe a massa em folha especial para desidratador ou papel manteiga no formato de um wrap, redondo ou quadrado, com cerca de 1 cm de espessura. Desidrate a 46ºC por 8 horas. Vire e desidrate o outro lado por mais 1 ou 2 horas (ou até secar). 7. Escolha seu recheio favorito e enrole com o pão desidratado formando um wrap! 8. Se quiser guardar, ele dura no máximo 5 dias na geladeira em um recipiente fechado. Receita original em inglês do site "Organic Talks": Veja aqui. O Blog Barbarelismus é escrito em inglês, e tem receitas maravilhosas, diferentes e saudáveis, que estão sendo traduzidas e serão postadas aqui com exclusividade. Visite o blog clicando aqui e curta a Fan page no Facebook clicando aqui. Vale a pena curtir e acompanhar! ESTA RECEITA, TEXTO E FOTOS PERTENCEM AO BLOG "BARBARELISMUS". SE VOCÊ GOSTOU E QUISER COMPARTILHAR OU POSTAR, POR FAVOR DÊ OS DEVIDOS CRÉDITOS. OBRIGADA!
Creamy and spreadable cultured vegan butter that smells and tastes like real butter! Palm oil-free, soy-free, and dairy-free!
Raw Raspberry Buckwheat Bowl! If you love overnight oats, this is the next recipe you must try! Protein, fiber, anti-oxidants, vitamins, and minerals! Jazz it up with all the toppings! Prep time is short but you do need to soak the groats overnight.
This lemon blueberry avocado smoothie is such a delicious, easy, and filling breakfast idea! Touches of lemon zest, vanilla, and cinnamon add so much incredible flavour, while avocado and yogurt make the texture super creamy. Recipe is gluten-free, naturally sweetened only with fruit, and can be made vegan if needed.
I hope everyone had a wonderful Thanksgiving holiday weekend. I got to take some time off and spend it with family, including my little niece from New Zealand who I had a lot of fun with. I also got a chance to get busy in the kitchen adapting my real food remix raw bread recipe into ...
from Cafe Gratitude "Sweet gratitude" cookbook
Learn how to make your own aged washed-rind vegan cheese! It's stinky, super creamy, and completely vegan!
My everyday cheese recipe to make a vegan cheese quickly that tastes amazing and can be sliced. Cashews and nutritional yeast make a cheese that is both dairy free and taste amazing.
Sweet all by itself.
Step aside cheeseboards, it's mezze boards time to shine. This colorful Mezze Platter is loaded up with Mediterranean dips, fresh veggies, olives, and pita bread for the ultimate, grazeable snack board.
They worked! Words cannot describe how happy I am right now! Easy as pie too ;) Ingredients: For the wrap: 2 tomatoes tsp agave (cayenne pepper for a bit of a kick and a GREAT saltiness later on) For the Hummus: 1 med zucchini 3/4 T raw tahini 1 red bell pepper 1 green onion a bit of raw mustard a bit of red onion For the Filling: I used lettuce, orange/red bell pepper, cucumber, red onion. I left out the avocado, but play around with what you like! Method: In a blender, mix the wrap ingredients. Pour on dehydrator sheet and dehydrate for one hour at 140, and remaining 8 hours at 110. For the hummus, just throw all the ingredients in the food processor. Slice up the filling ingredients. Roll your wrap and there you go! Delish, and so easy. I can't wait to make a spinach one next! Enjoy!
Raw jam is not only easy and quick - possibly the quickest jam you've ever made, but it also has a very deep and intense flavor you've probably never tasted before. It's made entirely from dried fruit - no added sugar or pectin.
Try this delicious vegan fermented cashew cheese with your next cheese plate!
Un antipasto lussuoso perfetto per il cenone di Natale o di Capodanno: una focaccia al nero di seppia, da condividere, con impasto a 24 ore di maturazione, condita con gamberi rossi crudi, burrata, porri, basilico fritto, olio al basilico e pistacchi
I’m so enthusiastic about this Vegan blue cheese recipe Ι’m about to share with you. Firstly, I have been experimenting with this recipe for quite a while and secondly, it tastes just like the real thing. The consistency is just right and it’s so creamy and smooth that you can spread it on a hot slice of bread easily with a knife but firm enough to slice up as well. It has a robust and very distinct scent. It was a totally entertaining experience for me, but if you have been checking my blog posts out, you already realize that making vegan dishes like that fast and easy is my forte. Thus, I jumped into the opportunity to create an easy vegan blue cheese recipe so you can enjoy this vegan alternative without needing weeks in advance. Vegan Blue Cheese After many experiments later, I came up with the perfect alternative to the regular blue and cheese, but my own variation is silky smooth, sour and has a twist to it--and it even has these characteristic green-bluish lines through it. With just 8 ingredients and 20 minutes to prepare, you can make your own DIY dairy-free blue cheese. Serve it with a toast of bread, crackers, on a sandwich, as a salad topping and anywhere else you may think of! Pin the image below if you like this Vegan Blue Cheese! Pin Ingredients: 2 cups raw cashews ¼ cup pure coconut oil, melted 3 tbsp ACV vinegar 3 tbsp white miso paste 1 tsp onion powder ½ tsp garlic powder ¼ tsp spirulina (for the bluish-green lines) 1 ½ tsp salt Directions: Pre-boil the cashews to soften. Add them to a medium pot filled with water and place over high heat. Once you reach a boil, boil the cashews for around 10 minutes until softened. Drain and wash with cool water. Another way to soften the cashews is to place them in a bowl, cover with water, and let them soak for at least 6 hours. Again drain and rinse before you need them. Both of these ways work to tenderize them so they blend easily into a creamy smooth paste. Make the cheese foundation: add the tenderized cashews with the coconut oil, ACV vinegar, onion powder, garlic powder, salt, and miso paste in a blender or food processor. Pulse, scape off the sides with a spatula until the combo is as creamy and smooth as possible (it will also be a tad sticky and warm to the touch). Take your molds and line them with parchment paper or plastic wrap. You may also use a silicone mold. You may also take any dish or mold you fancy to host the cheese--I personally used two mini springform pans to yield two cheese wheels. Shape the cheese: Spread about half of the cream cheese mixture into the mold and even out.
This tasty and nutritious buckwheat porridge packs all you need to start your day right. Soaking the groats overnight makes this recipe super low-effort, perfect for those busy mornings.
Happy Earth Week & a very warm WELCOME to the bevy of new subscribers who have recently found their way to this simple wee blog via Lorax Community events & related US Veg Week/Veg Pledge p…
Saturday night, Eric and I were on our nightly walk and we passed by our neighbours sitting outside enjoying a pitcher of Sangria. They invited us over for a drink and we couldn’t think of a reason not to join in on the fun! Drinks led to more drinks, hours flew by, conversation flowed, and...Read More
Craving something sweet and chocolatey without the guilt? Try my nut-free raw vegan chocolate cookies, with just five ingredients and allergen-free.
Vegan plant-based recipes for an eco-friendly and mindful lifestyle!
Dear raw buckwheat porridge, I'm so glad I discovered you. No, but seriously, if you follow me on snapchat you probably already know how much I've been obsessed with raw buckwheat porridge lately. I've been trying so many flavors and I do intent to share them all with you because you definitely need something this delicious in your life. It's been really nice outside lately (except today, it's been cloudy pretty much all day) and it's made me want to eat more raw meals, hence my obsession with this raw refreshing porridge. That's one of the things I love about
