Cheeses, Spreads, & Sauces

Cheese was never a food I enjoyed, even when I ate dairy products, so I had no problem banning it from my diet altogether. Truth be told, I’m not even much of a fan of store-bought vegan cheeses. But raw cheeses changed my views on cheese forever. If you, like most people I know, are prone to cheese cravings, look no further than these easy, delicious, nut-based recipes. You can even make them without probiotic powder, though including it will give you the most authentic, tangy, cultured flavor. If you like firmer cheeses, you can dehydrate the finished cheeses for several hours or overnight to create a rind on the edges. In an airtight container, raw cheeses can be stored in the fridge for up to a month, if not even longer.

The rest of this chapter is packed with all manner of spreads, sauces, dips, drizzles, relishes, and toppings, both savory and sweet. You’ll find many of them called for in other recipes in this book, where they serve to enhance both the taste and presentation of anything they grace.

(from left) Balsamic-Fig Pistachio Cheese (page 85), Olive Tapenade-Stuffed Cheese (page 84), and Mexican Cheddar Cheese (page 83)