Sun-Dried Tomato & Basil “Cheese”

I’ve been stockpiling raw food recipes lately; I love collard wraps so much but I’m getting bored with the combinations I already have. Since most raw foodist have perfected the collard wrap, I figure it’s about time I do the same. I don’t plan on going 100% raw anytime soon (yeah, like I have that kind of time in the kitchen!) but I’m dabbling. I guess you could say we already eat a pretty raw diet but I’m enjoying learning about the more traditional styles of real raw food… if that makes any sense. 😉

I found this recipe on a Choosing Raw and I had to make it. Not only is this one of the BEST nut cheeses I’ve ever tasted, it’s probably one of the best FOODS I ever tasted! I’ve been slathering it on so many things but I haven’t had a chance to take a better picture to represent all the glory of this beautiful “cheese”. Nevertheless, I had to post this so that you guys have a chance to make it yourselves. I plan on using it in collard wraps, salads, as a dip, I’ve been spreading it on my Pulp “Crackers” (post to follow soon – “crackers” made out of chia seeds and leftover juicing pulp… BRILLIANT!!!), eating it with a spoon, dreaming of putting it on pizza and well, dreaming of putting it on just about anything! This reminds me of sun dried tomato basil cream cheese, I bet it would be excellent on a warm toasted bagel! I haven’t had a bagel in so long…. hmmm….. :-)

Sun-Dried Tomato & Basil “Cheese”

Sun-Dried Tomato & Basil “Cheese” (AKA Italian “Pizza Cheese”)

1 cup raw cashews, soaked for two hours or more
Juice of one lemon
¼ tsp salt
½ tsp white miso (optional)
4 sundried tomatoes, chopped
¼ cup basil

Throw nuts in a food processor and process the heck out of them! Then add salt, lemon juice and miso (if you’re using it). Scrape the sides of bowl and run your processor again, this time drizzling some water in. Keep doing this until the cheese reaches the consistency you like. I aim for mine to look like ricotta.

Ready, set, blend!

Smooth like ricotta

Add tomatoes and basil and pulse until they are well combined into the cheese.

Add sun-dried tomatoes and basil

Don’t cut yourself licking the blade! ;-)

DONE!! Now try not to eat the whole batch by yourself!!

Again, sorry for the terrible photo but I just had to get this to you sooner!!

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  1. Luciana Reply

    Hi there!
    Do you know what function does the white miso have in it? I want to try it, and I know it’s optional, but don’t have it in the house.

    • Miso gives it that twangy cheese flavor but I’m sure it would be great without it. Let me know if you try it!!

      • Luciana Reply

        I did try it. Made it on Sat afternoon and is gone already. My husband liked it a lot. I will try with white miso next time, just for curiosity….

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  4. I am making this today. Soaking nuts now!! I am so happy that I found your blog!! I am loving it!!

  5. Kirsten Reply

    I didn’t have miso…but added some shredded garlic…and a little more lemon juice…my hubby LOVED it!!! This is definitely a keeper.

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  7. OMG I made BOTH the crackers AND the cashew chreese this morning, and now I’m having them for lunch!

    Didn’t have chia, so I just bunged in some ground flax meal and some whole flax seeds, and my juiced pulp was beet and kale, but your recipe was a great place to start from.

    I’m happy to finally have something to do with my juiced pulp other than compost it! These crackers are fine cooked in the oven (mine’s a convection, so it was about 40 minutes instead of an hour).

    A grownup kid of a firefiighter (Boston)

    • Those crackers and cheese together are so good! I haven’t made them in awhile, thanks for reminding me so I can make them this weekend! :-)

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  9. conniefletch Reply

    The story of my life….I’m always late to the party…but luckily for me, I didn’t delete this post. Just getting to got a tad crazy for the last year!!! I will be making this TODAY!!! Thanks for being patient and still having the party going on!!!