Raw vegan dairy alternatives workshop

Today’s workshop was great. We made heaps of delicious raw vegan dairy alternatives– nut milk, three nut cheeses, plus cheesecake and ice cream. Rather than just have a cheese tasting, we turned them all into delicious dishes to make a raw vegan feast. Here they are:

Raw vegan carrot and coriander (cilantro) soup

First, we made nut milk (walnut milk, which is especially rich) and turned it into a delicious carrot and coriander soup.

Then we made a delicious Mexican-spiced cheese dip, which we ate with crudites and flax crackers– some from Sprouts (I love these!) and some that I made (more on that in another post).

Raw vegan mexican cheese dip with crudites and flax crackers

We also made almond feta (one of my favourites). Because it’s a 24-hour process to make it, I had started it the day before. So we made a new batch, but also ate the one from yesterday in a delicious salad with mixed greens, strawberries, cucumber, spring onion and a citrus dressing.

Making the raw vegan almond feta cheese

Salad with almond feta

The third and final “cheese” was macadamia ricotta. We made lasagna roll-ups, one of my current favourite raw appetizers. They are so pretty!

Raw vegan lasagna roll-ups

For dessert, we made a classic cashew cheesecake on a nut crust– using the nut pulp leftover from making milk, along with some extra pecans and dates. Yum!

Raw vegan cashew cheesecake

And since two desserts are better than one, we also made ice cream. Or banana soft serve, as some people call it. I’m afraid the picture’s not so pretty, but the ice cream was wonderful, especially with raw cacao nibs on top.

Raw vegan chocolate soft serve ice cream

It was a great day and a delicious meal. Somehow meals always test better when you’ve prepared them yourself, and when you share them with an interesting group of people. Here are a few more pictures from the workshop (special thanks to Heidi for being a superstar photographer). Enjoy!

The feast (minus a few items)

Raw vegan chefs at work

Lots of learning going on in this kitchen!

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3 responses to “Raw vegan dairy alternatives workshop

  1. Susan Buchberger

    Hello,
    Would you share your recipes, especially the lasagna roll-ups? Thank you.
    Susan

  2. Hi Susan,
    The lasagna roll-ups are basically the same recipe as the lasagna from this earlier post, with a few changes. https://joziuncooked.wordpress.com/2010/03/10/raw-take-away-4-lasagna-and-carrot-cake/

    Instead of making the pesto, just mince spinach and toss it with a little olive oil, lemon juice and salt. Then stir the ricotta into the spinach and mix well. Place a little of the ricotta/spinach filling onto the end of a baby marrow/courgette noodle, roll it up and put a toothpick in it to hold it together.
    Spread a layer of tomato sauce on your serving plate before putting the roll-ups on it.

  3. Truin and Tegan

    Hi, love your site and (un)cooking recipes

    My wife lives for Greek Salad but does not have a feta alternative
    May you share the recipe for almond feta?

    Many thanks

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