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


  1. 8-11-2014

    Hi! Just wondering about the flaxseed meal? I have flaxseeds, would those work too? is there a way to turn in into
    flaxseed meal?

  2. 8-17-2014

    Thank you so much for your question, Alena!

    Please forgive my delayed response, I’ve been away and keeping up with online activity has been a bit of a challenge of late.
    I’m actually most grateful to you for asking about flaxseeds, as this exact scenario was a point I meant to add in the original post! However, my great rush to leave at the time of composition prevented me from adding all of the info I had hoped to include (& had been intending to amend the above recipe to include information re: flax). =)

    Grinding flaxseeds in your own kitchen environment is actually preferable to purchasing pre-ground meal for various reasons. By doing so, you will know for certain that the omega-3 profile of your seeds has remained reasonably intact, and also ensure your creations to be the freshest, most nutrient-dense foods possible! To view the brief tutorial I’ve written as a follow-up to this entry (and extended reply to your excellent question), please click this link and feel free to add any additional thoughts and feelings in relation to flaxseeds. Thanks again for writing, and happy (not) cooking! ♡Ⓥ★

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