Theme: Citrus
Recipe: Nacho Cheeze
Book: Ani’s Raw Food Kitchen
Look, I know what you’re thinking.
“Nacho Cheeze? How does this fit into a Citrus theme? I smell deception and lies! Deception and lies!”
Wait, no. That’s not quite right. This is probably what you’re thinking:
“Raw vegan Nacho Cheeze? Cheese with a Z? Cheese that is neither dairy nor heated? What the what? I smell deception and lies! Deception and lies!”
Of course, I’m sure there’s also a few of you who are simply thinking this:
“Raw vegan Nacho Cheeze? Bring. It. On.”
Let’s address the second issue first. Raw vegan Nacho Cheeze… what be it? How goes it? Wherefore art it?
Behold! Macadamias, lemon juice, tamari (or nama shoyu), turmeric, and cayenne. All the ingredients for cheese, right? Exactly! Cheese! Cheese-y cheese!
Some of you still aren’t with me, I can tell.
It’d be wrong of me to tell you that this tastes exactly like cheese, or like nacho cheese. Heck, I don’t even know what real “nacho cheese” is, let alone tastes like. But I can tell you that there really is something cheese-like about the flavour of this dip/spread/sauce and that, more importantly, it’s highly addictive.
The reason I picked this recipe for the Citrus week of the Cookbook Challenge is that the lemon juice is integral to recreating the cheese-ish flavour. The lemon is what provides the tang reminiscent of real cheese. The turmeric and cayenne provide colour and flavour, and the macadamias are just… divine.
Last night, I ate half the batch. There’s nothing wrong with eating 100g of macadamias in the space of a few hours, right? Not when you’ve also eaten two sunflower butter and jam sandwiches, and some smoked almonds too, right?
Nuts = happy, right?
‘Specially when the nuts are in the form of a creamy, spicy, tangy, nuanced, creamy, rich raw Nacho Cheeze, right?
Right?
Raw Vegan Nacho Cheeze from Spicy Spicy Amazingtown
From Ani’s Raw Food Kitchen
See others’ Cookbook Challenge recipes, or sign up yourself, here
- 2 cups (240g) macadamias
- 1/4 cup (60ml) fresh lemon juice
- 1 tb (15ml) tamari (use Nama Shoyu or Bragg Liquid Aminos to be completely raw)
- 1 tb (15ml) turmeric
- 1 – 2 tsps cayenne, to taste (if you’re sensitive to heat, be careful with the cayenne. I used about 1 1/2 tsp and the cheese has serious, serious heat. I adore spice, so I don’t mind the burning sensation, but you might want to err on the side of caution)
- 1 cup water, as needed (I used about 3/4 of this to reach a dip-like consistency, but you could use more if you’d like it more saucy.)
1. Process nuts, lemon juice, tamari (or other option), turmeric, and cayenne and slowly add just enough water for your desired consistency.
2. Serve as a dip, as a raw pasta sauce over raw zucchini pasta, as a body mask that will give you a lovely yellow jaundice-esque tan, or as something that you get caught eating with a spoon in the middle of the night*.
*Not Ani Phyo’s directions. Just so you know.
{ 66 comments… read them below or add one }
right!=) looks great! macs are too expensive around here so i use cashews for my cheeze. xo
Thanks Kelli! Macadamias are pretty expensive here in Australia too, but I decided to splurge
Shall have to try a cashew cheeze next!
this is wild! was it good?
It’s seriously amazing. Spicy, creamy, nutty, tangy… I’m a little bit addicted.
deception and lies! deception and lies!
*sticks out tongue*
Yummy…but deception and lies!!!
Okay, not really deception and lies but I just really wanted to say that. Oh, and my friends always laugh about how I call something cheeze with a z. Actually, they laugh when I say I’m serving something with cheeze in the title at all…okay, they don’t laugh but they do get confused which is why I try to accentuate the z which normally just ends up with me looking stupid.
It’s kinda super fun to say, isn’t it? I plan to start using it more in everyday life (though hopefully only ever in a tongue-in-cheek way…)
I don’t know how to feel about the cheeZe thing. On the one hand, there’s the novelty value, but on the other, the English language pedant in me cries…
But really, who cares what it’s called when it tastes this delicious? You’ll have to tell me your favourite cheeze recipes
wow, very impressive challenge to take on and looks like you did it successfully!
Thanks!
I want to eat this with a spoon
Been there, done that
I’m ashamed to say that I don’t know what ‘tamari’ is (hangs head in shame, goes off to look for chocolate)……
No need to hide your head in shame, Kath! It’s just a gluten-free soy sauce, but I find it has a “fuller” flavour than soy, if that makes sense? Or maybe I just prefer it because I grew up with it
It sounds like a good dip, with that list of ingredients…
It’s a fantastically good dip. I’ve almost finished the lot already!
MmM totally up for this one! I love that lemon is the key in this one instead of being in the name. mMmMmacadamias!
mMmMmacadamias indeed! So glad you support my sneaky take on the Citrus theme
You’re fabulous. Just quietly
I so so can’t wait to share an office with you again. I miss you 
Aw, Hedda! So, so lovely to hear from you! And thank you
I miss you too! In fact, I’ve barely been into the office all year because I don’t see the point without you there 
Oh wow, this is kind of blowing my mind. When we can finally realise the whole reach into a computer for a taste of things I think this should be the first post. Because now I an desperately curious to try it!
I know what you mean; it’s so kooky that you feel like you have to try it! Thus my making it
Also, who woulda thunk I could actually make something without sugar in it? 
I was wondering where the citrus was in something entitled Raw Vegan Nacho Cheese. But I’m always willing to give you a bit of latitude, and I think you did a brilliant take on this. It does look intriguing. Can’t wait to see what you do with the rest of the year.
Thank you Louise!
It means a lot that you have faith in me (I mean that absolutely seriously)! I’m a little bit tempted to make the entire Cookbook Challenge about raw food, but I don’t know if my budget would be able to stand it…
what a great citrus recipe – I love seeing what others come up with – just shows how differently we all think – phew – how dull if everyone thought like me! I am still battling with raw brownies but am fascinated by vegan cheeze sauces so must bookmark this
Johanna, you have *got* to make room in your freezer!I’ve had four people tell me they’ve made the brownies so far and everyone loves them! But this one might be the easier one for you at the moment. I’m not sure Sylvia will be able to cope with the level of spice though… this might have to be one just for you
ummmm I made them and messed up the ingredients and they are ok but not great – might be the dried dates aren’t soft enough – I didn’t take your advice and soak them!!!
Oh, that would definitely be a problem! After talking to quite a few people who’ve made these, I think it really is necessary to use the medjool dates. It’s not just their softness but the rich caramel flavour that the pitted dried supermarket ones don’t have. I’m sorry it didn’t work too well for you!
damn – thought I could use up some of my dates but need another strategy – never had medjool dates before but must try them
My dad has a yummy recipe for baked apples stuffed with dates and walnuts, ifyou’re interested?
This is really cool! I’ve never had vegan cheeze before, and I never would have thought of making cheeze from nuts and lemon. Haha..Nuts are always good, and I can’t get enough of them too. Seems like I have a new vegetable dip for the next party. How I wish I read this post yesterday! I could have made this for the barbie that I had earlier on.
I think that’s the best way to think about this recipe if the idea of vegan cheeze weirds you out: just remember that nuts are incredibly tasty
I think this would be fantastic for a party!
The things I learn on food blogs. Just yesterday, I learned how to make pancakes with a packet of oatmeal, baking powder and an egg. You are performing a public service!
*laughs* That’s a nice way of looking at it! The pancake thing intrigues me… I’ve never been keen on normal pancakes, but I do love me some oatmeal.
WOW! One day when macadamias magically go on special, I shall try this. I do have a whole bunch of almonds, but I suspect they don’t have the creamy-nutty thing going on that this needs. To be honest I’ve never once tried anything called “Nacho Cheese” so I just know I’d be happy with this on its own terms. And you made it look gorgeous! And there’s no dehydrator or coconut oil or other difficult thing involved!
and well done on subverting the citrus theme!
Laura, that’s exactly my stance on this! Having no idea what “nacho cheese” tastes like, I’m able to appreciate the flavour of this without comparisons mucking me up
I think you’re right about the almonds too, as the cookbook I used here has cheezes made with cashews, sunflower seeds, macadamias, and brazils, but not almond.
I, too, am always happy to find raw vegan recipes that don’t use obscure appliances or ingredients. Hurrah!
how delightful! And I have half a pkt of macadamias in my cupboard that need to be used too!
Oh, you should definitely make this then!
hm, quite interesting. I don’t know if it compares to real cheese, but it still looks really good!
It doesn’t really compare to solid real cheese, but as a tangy spicy creamy dip, it’s kind of wonderful!
I was with you till the end.
This is SO interesting I don’t believe you – I will have to get some of those nuts and the challenge is on ;D
Challenge accepted!
I’d really love to know what you think if you make this!
YUMMY! You finally made a raw vegan cheese and this one looks terrific! Interesting that it didn’t have any nutritional/savoury yeast in it which is very typical of Ani I think (meaning her recipes are very uncomplicated yet tasty). This is one I’ve yet to try, and I love your idea of it being over the top of veggie noodles!
Still planning to make your special vegan cheeze eventually Rob, but am waiting for the weather to cool down a little
I do like how straightforward and not-full-of-expensive-and-fancy-ingredients Ani’s recipes are! I’m going to try some of her nut mylk smoothies soon 
And the veggie noodles? Courtesy of my spiraliser, i.e. courtesy of you!
Love the post and I am going to try this!
Thanks Michelle! Let me know what you think if you do
Um.
*pokes tongue out* Oh, go back to your hobbit land…
Okay, here’s a more constructive comment. It’s so yellow.
Yes, yes it is. Good ol’ turmeric. I do believe the tub I stored it in will never be the same again.
I feel neither deceived or lied to. It looks amazing but half a tub in a sitting? That will put a boost in your waddle.
Thank you, Tammy! And my waddle was indeed much boosted
It actually looks more like hummus than cheeze in your pictures! Not that there’s anything at all wrong with that, of course.
It looks yummy, but hmm, I have a bone to pick (not very vegan of me, I know) with the “nacho” moniker. No cheeze (or anything else) can/should be called “nacho” if it doesn’t include chili powder, or at least a dash of cumin. Then again, I guess I’m kind of a Mexi-snob.
Anyway, you could also cut down on the water a tad and add half a red bell pepper or so. Extra color + flavor!
Take it up with Ani, my dear! You know I’ll always support language pedanticness
The cayenne provides a super chilli-ish kick, though. It’s interesting your comment about the hummus – I can’t help thinking that this would have been smoother had I made it in my vita-mix, but I decided to follow Ani’s instructions to use the food processor. Next time, it’s the VM all the way 
Love your idea of adding capsicum (
) I always forget about that vegetable because my mum’s allergic so I never ate it growing up!
I’ve been wanting to make a spicy “cheeze” sauce. This could be perfect for Superbowl Sunday(I won’t even be watching, but I’ll be happy to eat)
I think you’re right; this would be wonderful for Superbowl Sunday. Of course, I live in Australia and couldn’t care less about the sport, but eating is always good
You crack me up. What the #$%???
I’m going to take that as a compliment
Oh wow this looks sooo good… I’m so naughty around macadamias though, the little gobble monster in me takes over and I can’t stop myself. I will have to make this and give it to a trusted friend to guard. Great recipe, I’m sure it would keep quite well in the fridge too (no major perishables).
Or you could do what I did and embrace you inner gobble monster, and simply feel proud of having eaten half the batch in one night
I hope you like this is you try it!
Can’t believe that I missed this! awesome. love using tahini as a replacement.
Thanks Penny! Well, actually, I used tamari, but tahini is delicious too!
lol nice take on the theme…. me feels like doritos now
Oooh, Doritos! I don’t think I’ve had those since I was in Year 10…
oh my goodness, this rocks!
Heidi xo
It really does! So spicy and addictive!
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