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Sliceable Zucchini Cheese and Spreadable Tomato Nacho Cheese [Vegan, Gluten-Free]

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This is a two-in-one recipe! First up we have a delicious sliceable zucchini cheese. Yep, you heard right! It's a beautiful pale green, and it tastes absolutely delicious on crackers. Then, we have a creamy, dreamy orange nacho cheese that you can dip chips and veggies in, or use as a sauce for mac and cheese! The possibilities are endless!

Sliceable Zucchini Cheese and Spreadable Tomato Nacho Cheese [Vegan, Gluten-Free]


For the Zucchini Cheese:

  • 4 medium zucchini, peeled
  • 2 cups water
  • 1/2 cup apple cider vinegar
  • 1 cup hemp hearts
  • 1 cup pumpkin seeds, soaked 2-8 hours
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 cup nutritional yeast
  • 2 cups water
  • 4 tablespoons agar powder

For the Tomato Nacho Cheese:

  • 1 cup sunflower seeds
  • 1 cup Brazil nuts
  • 1 cup almonds
  • 1 tomato
  • 1 cup red peppers, diced
  • 1/4 cup ground flax seed
  • 1 pinch cumin
  • 2 teaspoons salt


To Make the Zucchini Cheese:

  1. Oil a 4 cup container with coconut oil.
  2. Rinse seeds and place in the blender with the water and vegetables.
  3. Blend until smooth.
  4. Add the rest of ingredients and blend until smooth.
  5. Combine the agar powder and water in a small pot and bring to a boil.
  6. Stir constantly to prevent sticking.
  7. Lower the heat to minimum and stir for 2 minutes. It will turn into a thick paste. Remove from heat.
  8. Add the agar paste to the blender.
  9. Blend until well incorporated.
  10. Pour the cheese into the oiled container and refrigerate for two hours.
  11. Turn out the block of “cheese” and slice to serve.

To Make the Nacho Cheese:

  1. Soak sunflower seeds, Brazil nuts, and almonds for four hours.
  2. Add all ingredients to a blender and process until as smooth as desired.
  3. Eat with the spoon or on the cracker.
  4. You may spread out on two dehydrator sheets and dehydrate for about 10 hours.
  5. After approximately six hours, cut crackers to size you want.





Creative raw vegan desserts and meals to make you feel energetic, radiant, and vibrant. Lena Ksanti is a Recipe Developer and Nutritionist in PureVeganFood. She wants to show how fresh, healthy and exciting raw vegan dishes can be created with ease and to inspire others to make healthier food choices. Lena was featured in The Huffington Post as one of the “17 Vegan Instagram Accounts You Should Definitely Be Following” in February 2015. The Healthy Mama Magazine featured Lena as a contributor in several editions in 2015. Lena teaches healthy-living cooking classes and counsels clients around the country to help them become more energetic, radiant and vibrant. Lena is a graduate of Cornell University’s Plant-Based Nutrition Program based on Dr. T. Colin Campbell’s The China Study. She was trained in Matthew Kenney Raw Culinary School. Lena is the author of PureVeganFood: Desserts. Nutritious Naturally Delicious Raw Delights, creator of MyPureVeganFood. and she lives with her husband and two kids in Laguna Beach, California. For ebooks and classes by Lena Ksanti, visit her blog



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23 comments on “Sliceable Zucchini Cheese and Spreadable Tomato Nacho Cheese [Vegan, Gluten-Free]”

Click to add comment
27 Days ago

Is there a way of storing the zucchini cheese? Like freezing? Mine made way too much for one person. Thks.

1 Years Ago

This was a disaster for me in the cheese department- it came out like a heavy salad dressing rather than a cheese! I believe the problem was the zucchini - you should show how many cups of cubed zucchini are needed instead of "4 medium" - because even with 3 small I came out with too much total volume - rather than 4 cups, I had closer to 8 cups! Also, since the overall volume was too much I couldn\'t use my food processor to get the smoothest texture. So I used my blender and had to trade off in and out of a bowl to get it all as smooth as I could. Could you please tell me how many cups of the zucchini are really needed? I want to make this again but with the right amount of zucchini and in my food processor (less volume). I also might 1/2 the recipe so it will fit in my food processor. In the meantime, I will use this delicious mixture as a salad dressing! thank you very much!

09 Jun 2017

I also had the same problem it looks like a dip and not a cheese....

27 Nov 2017

Did you make it again? Did you ever figure out the amount of zucchini needed? Thank you!!

Vanessa Lodispoto
2 Years Ago

Ashley De Regil let's try it

Rory Trauger
2 Years Ago

Kelly Trauger

Ann Rankin
2 Years Ago

beautiful recipes!

Ivy Von Anderson
2 Years Ago

Tanya its a day for vegan cheese!!!

Natasha Vey-baldwin
2 Years Ago

I'm sorry to break it to you but without any kind of milk and a minimum of fermentation it's not a cheese .... just a compact spread!

Rachel O'Reilly
19 Nov 2015

Is it necessary to be such a pedant? Ultimately, words evolve and develop situational context with the passage of time. Sorry to break it to you, but words are a tool to communicate, and given the page that's sharing this, no one should have any expectation to find animal products in any of their recipes.

Natasha Vey-baldwin
19 Nov 2015

ah ah touché

Natasha Vey-baldwin
19 Nov 2015

Then why not use new wold for new things? Besides I never mentioned cow milk .... I totally approve vegan cheeses that use nut milks and are somewhat fermented .... this specific recipe is using water.

Amber Victoria
2 Years Ago

Michelle Cottone

Shannon Cuoco
2 Years Ago

Zucchini cheese. Huh.

Sean Manning
2 Years Ago

Amyrose Herrick Sounds like an interesting project


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