Friday 25 September 2015

Raw Almond Cheese and Eggplant Mini Pizza


I wish to share a recipe for a very simple nut cheese that I came up with when making veggie pizza. Now unfortunately this cheese will not melt because it has no liquid in it like water or almond milk, so while I call it a cheese, it is more of a topping, that reminds me a lot of coconut flakes in texture. Now I personally don't think vegetable pizza actually needs cheese, the way I make it (a recipe to followup very soon as I plan to give it a second test tomorrow) so if you are looking for a melting cheese you can try what I have put below which is what I did in my cashew cheese recipe. I have to try it also to see how it will melt. You can also check some other vegan bloggers.

This almond cheese goes perfectly with salad or even a sandwich as a topping. If I still ate tofu eggs I'd definitely add to my omelet. The added bonus is that you can use as much as you would like and not be overpowered in flavour (because of the soaking).


1 cup almonds raw
2 tbsp coconut oil
1 tbsp dried basil (optional)

Soak almonds overnight in the water or at least 6 hours. Make sure they are well covered. Peel off the skins when time is up. A lot of people do not soak their almonds to retain the great oils and flavour, be that as it may, almonds unsoaked will not digest in the tummy because the blocking enzymes have not been neutralized by soaking.

Combine all ingredients in blender or food processor until it becomes I thick paste that is soft and spreadable.  You have to mix and stop constantly because it is a very dry mixture, it just requires a bit of patience especially if using a plain ole blender.

It will still be grainy in a very fine texture but with no visible chunks of almonds.

Scrape it all into a bowl and mash around with a spoon.

Mould into a ball and place in a ziplock bag. Freeze for at least 2-4 hours.

It should be hard enough to grate over pizza.

The crumble will not melt.

For a cheese that can spread try adding these ingredients:

2 tbs apple cider vinegar or juice of 1 lemon
1 clove garlic
two stalks of chive
1 cup Water (slightly warm to help the almonds blend)
Blender or food processor
2 tsps nutritional yeast

If you want a mild taste leave out chive and garlic. nutritional yeast just for flavour it is not necessary.

Now for a recipe that will put your new almond cheese to great use!


This is the same concept as baking or grilling seasoned eggplant slices, but with some fresh grated and chopped veggies on top.

1 eggplant
Turmeric powdered
Cumin powdered
Dried basil
Dried Italian seasoning
Dried parsley
Baking tray
Coconut or olive oil

small piece pumpkin
small carrot
small beet
1/2 sweet pepper
2 medium tomatoes

Slice the eggplant into 1/4 inch thin circles.
Grate pumpkin, beet, carrot; and chop sweet pepper and tomato. I actually used the veggies from my rainbow salad to whip up these pizzas to show how easily they can be prepared!

Put half in a big bowl and sprinkle all the seasons on the pieces. If it is dry sprinkle a little water to help the seasoning to stick.
Do the same to the rest of the eggplant. 

Transfer to greased pan with or without foil, it is up to you. Cover each piece of eggplant with the vegetables prepared. 

Bake uncovered for 15-20 minutes on medium heat around 150 C.

Pull out and allow to cool 15 minutes.

Serve with grated almond cheese on top.
Two bites and they’re gone! Lovely little mini pizza substitutes. 
Will not be a favorite of anyone who doesn’t like "mushy" eggplant however.

Stay tuned for more to come, now that I have internet, I will be able to keep things going here on RastaWifeLine and InI YouTube channel.

1 comment:

  1. Thank you for your lovely post. You've added some valuable tips on you post. Your blog is very helpful and informative.



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