Happy (nearly) Full Moon!

Wouldn’t it be wild if the moon just happened to be made of (raw vegan) cheese? 😉

Presently expanding my raw vegan cultured product line... Watch this space!

Developing & expanding artisan raw vegan cultured product line…
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Whilst musing such mirthful fancies, I’ve decided that this week would be as good a time as any to share an exceedingly simple, low-fat, creamy & seemingly decadent raw vegan formulation with all of you! I’m posting a few days early (just in time for #VeganRecipeHour), since I wanted to have something up for the occasion and shall once again be working away at a client’s place over the next several several days. I’m actually in a mad rush of packing & pre-prep, so something quick & easy seems ideal!

Summer Simplicity: Garden-fresh Raw Vegan "Nacho Cheese"

Summer Simplicity: Garden-fresh Raw Vegan “Nacho Cheese”


Spicy Low-Fat Raw Vegan “Nacho Cheese”


For anyone adherent to a garden-to table or farm-to-table lifestyle similar to my own, this will become a lifesaving go-to recipe when your kitchen begins to overflow with Summer squash from the garden (or some fabulous local/family farmer, as bulk deals become abundant in most places around this time of year).

I have found this very easy recipe to be a fabulous way to move them along when you’ve run out of room in the veggie bin, and an easy fix for winning over non-raw/non-vegan guests at mixed gatherings.



In addition to those suggestions, it’s quite simply a tasty way to liven up snacks & add a bit of panache to your Mexican main meals!

SquashTaco Raw Vegan Mexican Pizza


Equipment needed: 

– Chopping board
– Sharp knife
Vitamix (Vitamix works best for this, mainly due to my own preference for using the tamper)
– Measuring spoons & cups

Simplistically Seasonal Raw Vegan "Nacho Cheese"

Simplistically seasonal raw vegan “nacho cheese”


  • 1 Yellow Summer squash (aka “goldbar” courgette), roughly chopped
  • 3 Tbsp ground flaxseed meal
  • 1 garlic clove (optional)
  • Juice from 1/2 lemon
  • Pinch Celtic sea salt
  • 1-2 Tbsp ground chipotle pepper (according to personal taste–I prefer mine quite spicy & smoky)
  • 1 red jalapeño pepper
  • 1/2 red, yellow, or orange bell pepper, roughly chopped
  • Water to consistency
  • Nutritional yeast (optional)

Preparation Instructions:

  1. Place all ingredients into Vitamix, beginning with yellow squash at bottom & ending with dry ingredients at the top (reserving water to add in whilst blending)
  2. Add a very small amount of water as blending begins, whilst tamping down other ingredients & slowly increasing blade speed as mixing progresses.
  3. Continue tamping & add more water (in small amounts) on a gradual basis if necessary–as desired consistency is reached.
  4. Once the mixture resembles a creamy nacho cheese consistency, place in jars & store in jars for up to a week.**
  5. Enjoy as dip or sauce for raw tacos, burritos, or anything else which calls for some creamy spice!


Add 1/2 to 1 full cup of hempseeds for a protein & omega (3 & 6) boost & even creamer consistency.


** Mine has lasted up to 2 when sealed peroperly in glass jars, but I prefer to estimate conservatively based upon numerous variations between refrigerators & climates

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