I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Thursday, August 16, 2012

Raw in a Flash Video: Vegan Tarragon & Mustard Cheeze


And the Great Vegan Cheeze kick continues... ;-)

What can I say? I just can't get enough of this delicious super quick and versatile vegan cheeze that lends itself to umpteen variations. This time I let myself be inspired by the delicate fragrant aroma of fresh tarragon from our garden, and with a hint of Dijon mustard for yet another tasty combination. Mmmmm...

Raw in a Flash Video Extravaganza
Today marks the official launch of my friend Thomas Fox's Omni Blender Video Contest which I just told you more about in this post. Of course, I couldn't resist jumping early into the fun! ;-)

Just in a nutshell... Starting today I'll be posting a new Raw in a Flash video featuring a recipe made with the Omni blender every few days for the coming weeks. I'll be demoing some of my favorite super-simple-yet-scrumptious recipes and sharing all kinds of helpful tips in the process. 

So it is my hope that you'll find a few minutes each week to sit down and watch these videos. I've made a point to select especially yummy recipes that can be prepared 'in a flash' and that can be easily included into your daily routine. Hopefully you'll be tempted to recreate some of these recipes at home and maybe even learn a thing or two from the ton of information that I pass on during these short demos.

And now for the recipe...

Tarragon & Mustard Vegan Cheeze
Inspired by Jo Stepaniak's awesome Ultimate Uncheese Cookbook

1 1/2 cups water
1 1/2 tbs agar powder
1/2 cup almonds, soaked for 8 - 12 hrs
1/4 cup nutritional yeast
1/4 cup lemon juice
2 tbs hemp seeds
2 tsp Dijon mustard
1/2 tbs onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
3/4 tsp salt
1 garlic clove
1 1/2 tbs finely chopped fresh tarragon leaves (or 2 or 3 tsp dry)

Set aside a 2 cup plastic storage container.

In a blender add the almonds, nutritional yeast, lemon juice, hemp seeds, onion and garlic powders, dry and Dijon mustard, salt and garlic clove.

Combine water and agar in a small pan and bring to a boil. Reduce the heat and simmer, stirring often with a whisk, until completely dissolved, about 5 to 10 minutes.

Add mixture to the other ingredients in the blender and process until completely smooth, scraping down the sides of the blender jar as necessary. 

Add chopped tarragon and process briefly on low speed, just to incorporate.

Pour into container and cool uncovered in the refrigerator.

When completely cool, cover and chill several hours.  (I usually serve it after 1 hour or so).

To serve, turn out of the container and slice.

Store covered in refrigerator.  Will keep 5 to 7 days.

Carmella's Note: I usually put my cheeze in the freezer for 30 mins or so then transfer it to the fridge. That way it's ready to be served even sooner! Yay!



  1. Looks really good. Can you use Agar flakes?

    1. Yes, you can use flakes but you'll need 5 tbs rather than 1 1/2 tbs.

  2. where does one get agar powder?

    1. Anita,
      Most health food stores carry it. You can also buy it online. It's pricey but then you only need a bit at a time.

  3. can Irish Moss be substituted for agar and if so how much?
    also does it have a strong seaweed smell/taste?

    Also do you have a calorie amount per slice?

    1. You could try using 1 1/4 cups Irish moss paste* but the consistency won't be as firm. You may have to serve it more like a spread than in actual slices.

      Whether you use Irish moss or agar you won't detect any seaweed flavor at all. As for calorie amount, I haven't got a clue but it certainly wouldn't be much. With only 1/2 cup cashews in the entire recipe, this has got to be one of the most low fat cheese recipe ever!

      *To make Irish moss paste, blend 1/2 cup packed soaked Irish moss with 1 cup water.