How to Make a Dairy Free (Raw Vegan) Herbed Soft Cheese (Part 3 Cheese Series) : The Renegade Health Show Episode #806

Friday Apr 22 | BY |
| Comments (16)

This is the final installment of our “How To” on dairy free, raw vegan cheese making…

I like vegan cheese because it doesn’t cause my back to break out in acne, like dairy cheese does.

So for those of you who are lactose intolerant and love cheese this series was made for you.

Today, Heather Haxo Phillips makes a soft herbed cheese that you can spread on just about anything to make it taste fantastic.

Be sure to watch Part 1 here before you watch this one. (Here’s Part Two also: click here.)

Take a look…

Your question of the day: What would you spread this cheese on?

Click here, scroll down to the bottom of the page and leave your comments now!

Here’s the raw food recipe:

Herbed Almond Cheese Spread

Makes 6-8 servings

– 2 cups almond cheese (see here)
– 1/4 cup pine nuts, chopped
– 1/4 cup minced red onion
– 2 teaspoons mellow, white miso
– 1/4 teaspoon sea salt
– 2 cloves garlic, crushed
– 2 tablespoons minced fresh herbs (parsley, basil, or dill)
– Fresh ground pepper, to taste

Combine all ingredients.

If you want to learn more about Heather Haxo Phillips, please click here: http://www.rawbayarea.com/

Live Awesome!
Kev

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

16 COMMENTS ON THIS POST

Comments are closed for this post.

  1. jackie says:

    I love cheese on crackers.

  2. imlivingandlearning says:

    Hi Kevin! Hi AnnMarie! 🙂

    REALLY happy to see this video up for today as I felt if I introduced a question off-topic of the current discussion you might not answer it. Well…the last three videos put us SMACK DAB into the thick of what I want to address. Here goes.

    I was just about to make my first batch of cultured vegetables when I hear that fermented/cultured foods PROMOTE cancer! 😮 Shocking, yes???

    Well, the studies are there and the connection in real life is to indigenous Asian populations (in whom one can USUALLY observe a BETTER level of health and absence from chronic disease than other societies) who end up with a disproportionately INCREASED percentage of stomach cancer! It was linked to their frequent and increased ingestion of fermented vegetables. (Google for more details)

    In further research I find a RAW food site that THOROUGHLY and COMPLETELY DISPUTES ANY BENEFIT WHATSOEVER from introducing ANY form of cultured foods into a health-promoting diet. Instead, they maintain that cultured foods actually HARM and reverse efforts to achieve good health. 🙁

    Dear Kevin, I have found you to be FEARLESS—delving headfirst into dogma and cherished, pet opinions despite controversy. If ANYONE can get to the TRUTH (as well as disseminate their findings) behind this dispute it is YOU!!! I have ABSOLUTE and COMPLETE faith that you will steer us in the right direction to determine whether fermented foods are COMPLETELY destructive to ALL of us, SOME of us, or NONE of us.

    Please help us out with this Kev.

    Thanks Kevin!
    🙂

    Website about harmful effects of cultured/fermented foods http://www.rawfoodexplained.com/fermented-foods/the-myths-of-fermented-foods.html

  3. nonm says:

    @imlivingandlearning can you please give a link what you report. its hard to find on google.

  4. imlivingandlearning says:

    Hi nonm,

    Just spent a lot of time composing a reply to you but it didn’t post. Maybe it is in “hold” mode and will appear later, but I wanted you to know I did reply.

  5. imlivingandlearning says:

    Maybe posts with links are “disabled” for now??? Kevin???

  6. Ashley says:

    I’m pretty sure all comments go into moderation. They have to approve each one or else this site would have thousands of viagra links 😛 But yea this is a good recipe for those looking to cut out dairy in their diet. Too much dairy in the diet can lead to health problems for some men and women.

  7. Kuru says:

    Imlivingandlearning and Nonm. The post is there with the link to this scary website and commentary against fermented foods. Kevin, what say you?

  8. Stomach cancer is associated with consumption of foods preserved in nitrites, smoked foods, and MSG, all prevalent in Asian diets. We also know that H. pylori (the bacterial infection that causes ulcers) causes stomach cancer if not treated. As for that website saying that cultured foods are unhealthy, you shouldn’t believe everything you read on the internet! It’s definitely worth investigation, but I’ve experienced too many health benefits in eating cultured foods to just stop eating them because some website said they’re unhealthy.

    Kevin, you say dairy makes you get acne, and I’m wondering if raw dairy makes you have acne too. I personally get skin breakouts on my forehead if I eat too many nuts and seeds — especially cashews! And walnuts often cause me to get bad headaches, which I am thinking might be from mold contamination in some walnuts.

    Okay, to whom it may concern, I’m giving away a free 75-minute yoga class download for hips and abs on my website. Get it here: http://www.holisticchineseherbs.com/free-stuff/

  9. rachel says:

    I like celery sticks, carrot sticks, crackers and my fingers…
    Re-comment about fermented foods and stomach cancer in asian people…My view was that the big problem with the asian diet is that almost
    everything is cooked in a wok and FRIED. It is impossible for the digestive system to digest around anything cooked in HOT OIL (I guess even potato chips and so forth), and that is the cause of some much cancer in the stomach.
    If you cook, do not cook in oil but use oil after cooking as a condiment (and do not use
    roasted/toasted oils like toasted sesame oil).
    Thanks for information about fermented foods, I am now making my first batch of sauerkraut!.
    namaste’, rachel

  10. imlivingandlearning says:

    hi Kuru,:-)

    Yes, I see my original post but the reply I made to nomn with pubmed links and other googled article links did NOT post.

    Rachel, as a CONTROL factor of all studies, the MEDICAL statistics that support this finding take into account other dietary/lifestyle trends that may be contributory factors including cooking in oil.

    Yes, studies appear to indict the nitrosamines in fermented and preserved foods as what may be the largest contributing factor to the increased cancer risk which is EXACTLY WHY I AM CONCERNED! Nitrosamines are NATURALLY PRODUCED IN THE FERMENTING PROCESS! It isn’t something “added” to an “unwholesome” fermenting process. It is an inherent by-product of culturing/fermenting!!!

    My initial concern did NOT come from finding the “scary” website. My post that did NOT make it up on this blog even said that I almost “threw the baby out with the bathwater” re the info from this website because just seeing the ads that run on that site almost made me discredit EVERYTHING from the site. 🙁 LOL I found the site AFTER reading the MEDICAL data about the fermented food/gastric cancer connection. The reason I posted it was because to see a RAW FOOD ADVOCATE who stood so staunchly AGAINST something that MOST raw foodists consider to be a superbly HEALTHY and rawsome addition to their already healthy diet was SHOCKING! However, the argument that we really have to turn off a NATURAL attraction to FRESH, NON-DECOMPOSING things in order to eat fermented foods had too much truth in it for me to dismiss.

    So, I’m still extremely interested in deeper consideration of this subject and I’m still hoping Kevin’s super sleuthing and deductive reasoning—along with his subscription to PubMed—will help me (and anyone else who values their health) out. 🙂

  11. barbara says:

    The soft herb cheese on raw pizza, in wraps, as a dip, on crackers, veggie tarts.

    I will definitely try raw cannolis too, making them with a soft sweet cheese. Haven’t had cannolis in along time.

  12. Sarah says:

    Perhaps I can address the issue brought up about fermented foods in Asian countries like Japan as a suspected cause of the high rates of stomach cnacer. (Yes, Japan does have higher rates of stomach cancer). I lived and worked in Japan for 7 years and I am a nutritionist. I also studied Japanese cooking as well as Zen temple cooking and Macrobiotics. The Japanese diet has changed radically since World War 2. They have embraced the industrial production of foods as we have here in the west. Many of the statistics about the Japanese diet tend to be old and refer to the traditional diet. But that traditional diet has been replaced by processed foods and traditional ways of making foods have been replaced by the use of chemicals which speed up processes of fermentation. The pickles and fermented foods that you now see eaten with the typical modern Japanese diet are bright in color (added food colors) and pickled using chemicals. The old way of doing it would take months and months (and no food colorings). They have also replaced their sea salt with processed salt and their brown rice with white rice. Constipation is a very big problem in Japan and if you go into a pharmacy there, you will see shelves devoted to laxative products. Of course, if you gointo the countryside of Japan or seek out those who prefer to follow the old ways (just like here!) you will find healthier ways of food preparation being practiced. So it really comes down to how your food is prepared and what kinds of ingredients are being used. If you are familiar with Donna Gates and her “Body Ecology Diet”, you can find loads of evidence that natural ferments have truly been life savers for many people.

    Oh yes, Kevin: I like my raw cheeses on dehydrated flax crackers!

  13. imlivingandlearning says:

    Hi Sarah,

    Thank you for contributing to what I believe is a subject VERY worthy of investigation.I really appreciate your input. I do hope Kevin is behind the scenes doing the research on this one as well. Are you Kevin?

    The extremely elevated gastric cancer rates from the medical studies I read were found in Korea so I wonder whether some of the same factors may also be in play there—both countries being very highly industrialized now. I don’t have the entire PubMed reports so I don’t have all the demographic statistics.

    Again, thank you for offering another piece of “puzzle perspective!” 😉

  14. Jacquie says:

    Hmmm, I’ll also put it in celery for the health benefits of the celery. Thanks for the fabulous series and recipes! 😉

  15. Lisa says:

    Great tutorial! I eat my cheese on dehydrated beet chips. I was wondering if the miso is very essential for the flavoring? Is there something I could use instead. I don’t do soy of any kind, and there are many people out there with celiacs that can’t so soy in addition to gluten. Kinda goes hand and hand.

    Thanks

  16. Lizy says:

    I saw your part 1 and part 3 video, but where is the video for part 2 – the rind cheese. I would really love to watch it. I clicked on the link and only got directions on what to do and no video. Thanks, Lizy

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