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Raw, Dairy-Free Cheese Recipes

I've long maintained that pasteurized dairy products should be avoided whenever possible, as regular intake of dairy is associated with a number of health challenges, the most common of which are: chronic ear infections, nasal congestion, acne, eczema, a variety of autoimmune illnesses, and even cancer.

I almost never eat dairy products, but like a lot of people who follow a dairy-free diet, I find myself craving different types of cheese from time to time. I mean, come on, nothing provides a mouthful of flavor like a nice helping of cheese, right?

If you're like me and crave the texture and flavor of cheese from time to time, I hope that you enjoy one of the following dairy-free cheese recipes. I've included four different varieties, all of which are unique in flavor. All four types of cheese are raw, 100% plant-based, and nutrient-dense. Enjoy!

Raw, Dairy-Free Nacho Cheese Recipe

Makes 4 Servings


2 cups macadamia nuts
4 tablespoons fresh lemon juice
1 tablespoon naturally brewed soy sauce
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 cup water (or as needed)


Use a food processor or strong blender to process macadamia nuts, lemon juice, soy sauce, turmeric, and cayenne. Slowly drizzle water into food processor or blender while processing until desired consistency is reached.

This delightful dairy-free nacho cheese is perfect for drizzling on vegetables like broccoli, cauliflower, and asparagus.

This dairy-free nacho cheese will keep in the refrigerator in an air-tight container for up to three days.

Raw, Dairy-Free Dill Cheese Recipe

Makes 4 Servings


2 cups raw sunflower seeds
2 tablespoons lemon juice
2 cloves garlic
Handful of fresh dill
1/2 cup of water (or as needed)
Sea salt, to taste


Blend sunflower seeds, lemon juice, garlic, and fresh dill together while slowly drizzling in water until desired consistency is reached; you're aiming to create a creamy texture with this raw cheese.

Enjoy this dairy-free dill cheese recipe over vegan burgers or as a dressing for a large green salad.

For a pictorial of this recipe, please go here:

How to Make a Raw, Dairy-Free, Dill Cheese Dressing

Raw, Dairy-Free Ricotta Cheese Recipe

Makes 4 Servings


1 cup walnuts
1 cup pine nuts
1/3 cup miso
1/2 cup fresh parsley
2 cloves garlic
2 tablespoons lemon juice
1 cup water (or as needed)


1. Pulse garlic in food processor until processed into small pieces.

2. Add walnuts and pine nuts and process until ingredients become almost powder-like.

3. Add miso and lemon juice. Process again, and drizzle water in while processing until the texture resembles that of a chunky ricotta cheese.

4. Add fresh parsley and process briefly to distribute parsley evenly through cheese.

This delicious, dairy-free ricotta cheese will keep in an air-tight container in the refrigerator for up to four days.

Raw, Dairy-Free Pizza Cheese Recipe

Makes 4 Servings


2 cups macadamia nuts
3 cloves garlic
2 tablespoons lemon juice
1/2 cup fresh basil
1 teaspoon sea salt
2/3 cup water (or as needed)


In a strong blender or food processor, process macadamia nuts, lemon juice, garlic, fresh basil, and sea salt until smooth (drizzle in water slowly as you process until you get a smooth and creamy texture).

Try including this raw, dairy-free pizza cheese in your favorite whole grain sandwich.

Note: I discovered these raw cheese recipes in a living foods recipe book called Ani's Raw Food Kitchen.

To learn more about Ani Phyo and her living foods recipe book, please visit:

Many thanks to Ani and her publisher for sharing these recipes with us!

Reprinted by arrangement with the Perseus Books Group ( Copyright (c) 2007.


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Thank you so much! I am learning all new recipes for my daughter, who is now dairy, wheat and gluten free. This is a real challenge for me, and I truly appreciate this week's article.

I enjoy your newsletter. I have a couple of comments:

1) I'm wondering why you don't encourage readers to first soak nuts? Soaking nuts in salt water overnight and then drying in a dehydrator or warm (not hot!) oven neutralizes their enzyme inhibitors, making nuts easier to digest and their nutrients more bio-available. Traditional cultures all over the world have used this practice, and even squirrels trick nuts into sprouting before eating them. For more information, see Sally Fallon's book, "Nourishing Traditions" or Jessica Prentice's book, "Full Moon Feast."

2) I'm also wondering why you don't mention RAW cheeses? Raw cheeses are a healthy and natural alternative to pasteurized products.

Thank you, Dr. Kim!

I am just starting out on a raw diet and am so grateful to have these recipes in my arsenal. They sound delicious. Can't wait to try them!

AWESOME!!! Thanks! I am trying to stay away from dairy, but I just LOVE cheese. Ever since I found out that the caseine leeches the calcium from the bones and harms the kidneys I have tried to avoid it. And I need to eat more nuts anyway.

Since I had fresh dill but no sunflower seeds, I substituted cashews (yes, pre-soaked). It came out very creamy. Delicious with carrots and arugula.
Thanks for the recipe!