• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Full Helping

Vegan Recipes | Made to Nourish

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Getting Started
  • Recipes
  • Books
  • Shop
  • Contact

Collard Wraps with Italian “Pizza Cheese”

April 24, 2009 Raw

birds-eye-dinner

Today, friends, I’m sharing two techniques that are semi-essential to raw food meals:

1. Making nut pates
2. Making collard wraps

Nut pates are one of the first raw recipes I learned. They’re quick, delicious, and oh-so-versatile: you can use them in everything from wraps to sandwiches to salads to vegetable napoleons. They’re also a fun alternative to other soft spreads, like hummus, cream cheese, or refried beans.

What’s the difference between a nut pate and a nut cheese? Not much, except for consistency. I think of thicker mixtures  as pates; when you add more water (and make them softer), I think they begin to resemble cream cheese or even soft goat’s cheese.

You can adjust the flavors of these concoctions so that they mimic traditional recipes (I make a mushroom pate, for example, with soaked walnuts and spiced with thyme, that tastes a lot like the classic mushroom pate you might find as an appetizer at a dinner party; I also make a pine nut “ricotta”).

The basic idea is this: you soak a cup or two of nuts (1-2 hours for cashews, and overnight for almonds), throw them in a food processor with about 1/2 tsp salt per cup nuts, and grind them till they’re in a pulp form. Then scrape the sides of the bowl and drizzle water in until the mix comes together and becomes smooth; if you’re looking for a chunkier mix, don’t process for too long. It’s a lot like making hummus in a food processor, and just as fast!

When I make nut cheeses, I always add lemon for a hint of tartness. I also add herbs, sun dried tomatoes, dill, black pepper, or whatever other kinds of mix-ins I’m in the mood for.

Tonight’s cheese recipe was one of my all time favorites: cashew ricotta with sun dried tomatoes and basil–AKA, raw pizza cheese! (It was Melissa who first noted that this cheese tastes a lot like pizza on a spoon.) This cheese is delicious, easy, and can be served in so many ways: stacked between layers of tomatoes and basil in a “napoleon,” in wraps as shown, or on top of zucchini pasta.

Raw, Vegan "Pizza Cheese"
4.0 from 1 reviews
Print
Recipe type: spread, dip, snack
Cuisine: vegan, no oil, gluten free, soy free
Author: Gena Hamshaw
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 1 cup
Ingredients
  • 1 cup (115 g) raw cashews, soaked for two hours or more and then drained of soak water
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 2 teaspoons light miso
  • ¼ cup finely chopped sun dried tomatoes (either soft, dry and rehydrated with hot water, or oil packed and drained)
  • ¼ cup basil
Instructions
  1. Place the nuts into a food processor fitted with the S blade. Pulse a few times to break the nuts down. Add the salt, lemon, and miso.
  2. With the motor of the processor running, drizzle in about ⅓ cup water. You're aiming for the mixture to be smooth and spreadable–similar to a ricotta cheese. If you need more water, you can add it by the tablespoon until you have a consistency that you like. You can also stop a few times while processing the cashews to scrape the food processor sides down with a spatula.
  3. Once the cheese has a consistency that's just right, taste it and add black pepper to taste, as well as extra salt if you'd like. Add the tomatoes and basil and pulse the whole mixture until they're well incorporated. Serve.
3.5.3251

dinner2

You may recall my 8 simple swaps post, where I suggested swapping collard leaves for regular old wraps in raw food dishes. Collard wraps are a light, healthy, and creative alternative to your usual wraps or tortillas. A few of you emailed me after that post and asked how, exactly, you make collard wraps work. Here’s my trick.

Step one: de-vein the collard leave by slicing off the bottom of the stalk in a V formation and running your knife over the rest of the stalk to flatten the leaf, like so:

de-veined-collard collard-cut

 Step two: layer your cheese, pate, hummus, or other filling inside (I used about ¼ cup of the cheese), then pile veggies on top (here I used tomato, carrot, and some basil to complement the Italian flavor):

 veggies-in-collard

Step three: fold the bottom and top over the filling:

 wrap

Step four: fold the sides over, wrap, and roll!

 roll

Chop off the tops on a diagonal if you want to look particularly fancy.

Of course you can use this technique for just about any kind of filling. But the pizza cheese is a really good place to start 🙂

I really hope you’ll all begin experimenting, not only with collard wraps, but with all sorts of nut pates. Let me know what you create! And have a happy Friday, all.

xo

Don't miss a post- subscribe SUBSCRIBE

Categories: Raw Tags: collard wraps, nut cheese, nut pate, recipe

More Recipes

  • Raw NutloafRaw Nutloaf
  • Sunflower Seed and Carrot PateSunflower Seed and Carrot Pate
  • Garden Pate.Garden Pate.
  • Heirloom Tomato, Kale and Basil Pumpkin Seed NapoleonHeirloom Tomato, Kale and Basil Pumpkin Seed Napoleon
  • Raw Pizza with Rosemary Cashew Cheese, Arugula, and Balsamic Marinated CherriesRaw Pizza with Rosemary Cashew Cheese, Arugula, and Balsamic Marinated Cherries
Previous Post: « A Quick Ladies Lunch on Earth Day
Next Post: Best. Soup. Ever. »

Reader Interactions

Comments

  1. VeggieGirl says

    April 24, 2009 at 7:05 am

    LOOOOOVE these tutorials!! I always use collards or swiss chard as wraps (since gluten-free wraps usually taste like cardboard), and I appreciate your wrapping techniques 🙂 And hooray for SOY-FREE “cheese”!!

    Happy Friday!!

    Reply
  2. Laura says

    April 24, 2009 at 7:34 am

    Thanks for the tutorial and pate recipes! I’ve been wanting to try collard wraps for a while now, just haven’t worked up the nerve. 🙂 I’ve been afraid of them tasting too bitter, which is kind of silly because I tend to like dark greens.

    Reply
    • Gena says

      April 24, 2009 at 11:39 am

      They’re very palatable, Laura, trust me! Glad you liked the post.

      Reply
  3. ashley (sweet & natural) says

    April 24, 2009 at 8:47 am

    Thanks for these recipes! The pizza cheese sounds absolutely amazing. I recently made almond butter for the first time, so I am confident I could apply those skills to this! 😛

    Reply
    • Gena says

      April 24, 2009 at 11:39 am

      I have faith in you, Ash 🙂

      Reply
  4. Bianca- Vegan Crunk says

    April 24, 2009 at 9:07 am

    Nut cheezes are my favorite raw food dish! In fact, on my raw days, I probably overdo the nuts a little bit, but in real life, I also overdo proteins and carbs, so it’s fitting that I would do the equivalent of that with raw foods. Your pizza cheeze looks super creamy. I’ll remember this recipe for later use. Thanks!

    Reply
    • Gena says

      April 24, 2009 at 11:40 am

      Hey B! Yeah, they’re amazing. I’m happier with avocado based dishes 90% of the time (ha! in case you hadn’t noticed), but nothing beats some great nut cheese once in a while.

      And good point: it’s important to remember that excesses eating raw aren’t always flaws of the diet: ANY diet can lend itself to excess.

      Reply
  5. Shelby says

    April 24, 2009 at 10:28 am

    Mmm, that cheese sounds great! I’ve never tried nut cheese but this looks so easy and quick to make. Thanks for the recipe!

    Reply
  6. Jenna says

    April 24, 2009 at 10:47 am

    All your recipes look great! I can’t wait to try some!! 🙂 This weekend sounds like a good time to try some wraps 🙂 Thank you they look so good!

    Reply
    • Gena says

      April 24, 2009 at 11:41 am

      Give it a shot, Jenna!

      Reply
  7. Stacie says

    April 24, 2009 at 1:24 pm

    I have a standard ‘nut cheese’ that I use a lot, but I never realized that the pate was basically the same thing.

    I’m going to have to get more creative……….

    Thanks,

    Reply
  8. Nicole says

    April 24, 2009 at 6:27 pm

    These look awesome…I’ve never had nut cheese/pate before and can’t wait to try…do they have a shelf life or do you make a new batch for each meal?

    Reply
    • Gena says

      April 24, 2009 at 8:03 pm

      They are! And the cheese will keep a week or so in the fridge 🙂

      Reply
  9. earthmother says

    April 24, 2009 at 8:23 pm

    You had me at “pizza on a spoon!” 😀

    I’ve tried Nomi’s and Ani’s before and really enjoy them both.

    Another great tip is when you make fresh nut milks, save the pulp after you squeeeeeeze your nut milk bag out, and make some yummy cheese with it.

    Reply
  10. Melomeals: Vegan For $3.33 a Day says

    April 25, 2009 at 4:58 am

    I just adore collard wraps…. they are the most satisfying food to me..

    I think people are amazed at how delicious they are once they get over the fear of trying one!

    Reply
  11. Tara says

    April 25, 2009 at 6:01 am

    Thanks for the recipes!

    I have to admit… a part of me is afraid to eat that many nuts because I’ve been told forever that they are “fattening.” I know it’s not true, but it’s just such a hard thing to get over!

    Reply
    • Gena says

      April 25, 2009 at 8:40 am

      Tara,

      I urge you not to think this way!! Nuts are tremendously healthy, and they’re NATURAL fats, which means that your body can and will assimilate them efficiently. The fats which stick to us and clog up our digestion are animal fats; the fats that pass through us are coconuts, nuts, and avocados.

      If you’re looking to be moderate, I’d say stick with no more than 3 oz daily, but a little more won’t hurt you.

      Gena

      Reply
  12. Janessa says

    April 25, 2009 at 9:18 am

    These wraps look so good. I’ve definitely been experimenting more with limiting the tortillas and using the greens. Thanks for being such a great inspiration.

    Reply
    • Gena says

      April 25, 2009 at 11:10 am

      Thanks, Janessa! I love your blog 🙂

      Reply
  13. Heather McD (Heather Eats Almond Butter) says

    April 25, 2009 at 10:28 am

    Gena,
    Oh my gosh, I am so excited about all of these recipes. I love using raw nuts for cheezes and dips. I still haven’t tried the collard wraps, but I’m going to take your word for it and give them a whirl. 🙂

    Totally loving your blog and all your raw food creations. Thanks for sharing.

    Have a wonderful weekend!

    Reply
    • Gena says

      April 25, 2009 at 11:11 am

      So happy they look good, Heather! I can’t wait to hear how your experiments go 🙂

      Reply
  14. Kim says

    April 25, 2009 at 11:05 am

    Gena, thanks for the tutorial! It helped me finally man up enough to enjoy my first-ever (albeit messily-assembled) collard wrap. Do you happen to know how long organic collard leaves keep fresh in the refrigerator? I bought a pack of 5 yesterday, and want to make sure I use them up in time. Thanks!

    Reply
    • Gena says

      April 25, 2009 at 11:12 am

      Congrats, Kim, on your first collard wrap! They get prettier, I promise 🙂

      I find that they last about 5-6 days in my fridge, in a plastic bag with a hole or two to breathe. I always put a damp paper towel in the bag (you should do this for all greens); it helps preserve freshness.

      Reply
  15. Kathleen says

    April 25, 2009 at 11:42 am

    I love collard wraps. I can’t do the gluten thing so sprouted wheat products are not an option. I was so relieved to find that I could still enjoy the sensation of sandwiches when I craved them. Now I just have to give nut pates and cheeses a whirl!

    Reply
  16. lauren says

    April 25, 2009 at 1:07 pm

    Yummmmy! I love pate and nut cheeses! Oh and I am in love with lettuce/collards/cabbage wraps!! Crunch crunch crunch!!

    Reply
  17. Hannah says

    January 8, 2012 at 7:54 am

    Mmm have you tried this “pizza” cheese as a sort of Alfredo? Bet it’s great with spaghetti!

    Reply
  18. Sarah W. says

    May 9, 2012 at 8:05 am

    Is there a good alternative for miso? I can’t get it in my area. Thanks.

    Reply
  19. Lisa @wheezy99 says

    July 9, 2012 at 7:52 am

    Gena i was wondering how long will the cashew pizza chz keepn the fridge? Or does it need to be used right away?

    Reply
  20. Erin says

    July 3, 2014 at 2:56 pm

    Where do you buy miso? I have seen it mentioned so much, but have no idea where to buy. Is all miso raw? Thanks!

    Reply
  21. Marie Dolce says

    January 12, 2019 at 6:49 pm

    The recipe header states “soy free” and yet it contains “Miso” which is made from soy beans…. Maybe you are not aware that miso is soy?

    Reply
    • Gena says

      January 13, 2019 at 7:04 am

      An error on my part! This is a much older post, and I hadn’t figured that out yet. Thanks for the reminder to edit 🙂

      Reply

Trackbacks

  1. Topics about Cheeses » Collard Wraps with Italian “Pizza Cheese” – Choosing Raw says:
    April 24, 2009 at 10:07 am

    […] Gena added an interesting post today on Collard Wraps with Italian â […]

    Reply
  2. the best portobello mushroom burger evah! « Breathing Room says:
    August 3, 2011 at 11:54 pm

    […] Okra and wanted to make Okra fries tonight. I had initially planned to try something new and make these  collard wraps filled with walnut pate and veggies as the main event. I couldn’t find […]

    Reply
  3. Raw Burrito (Collard Wrap filled with Jicama, Sprouts and a Nacho Cashew Spread) « the taste space – steam, bake, boil, shake! says:
    February 27, 2012 at 5:13 am

    […] Remove stem from collard leaf and top with julienned jicama, nacho cashew spread and sprouts. Wrap and […]

    Reply
  4. Sun-Dried Tomato & Basil “Cheese” | Kid Tested Firefighter Approved says:
    April 18, 2012 at 11:08 pm

    […] found this recipe on a Choosing Raw and I had to make it. Not only is this one of the BEST nut cheeses I’ve ever tasted, […]

    Reply
  5. Sushi Roll Edamame Collard Wrap with Green Onion-Miso Vinaigrette « the taste space – steam, bake, boil, shake! says:
    May 4, 2012 at 5:01 am

    […] green onion, sesame seeds, nori, avocado and finally the cucumber. Drizzle with the dressing. Wrap roll. Use additional dressing as a […]

    Reply
  6. Vegan Ricotta « anitheapricot says:
    June 3, 2012 at 10:22 am

    […] chopped dried apricots and some pepper with my first batch, but when I saw Gena’s recipe for raw “Pizza Cheese”, I tried and loved it, […]

    Reply
  7. Pizza Bella (Raw Portobello Pizza) « the taste space – steam, bake, boil, shake! says:
    August 9, 2012 at 5:19 am

    […] tomato sauce was ready-to-go but now I had to decide on a cheese flavour. In the end, I went with Gena’s Italian cashew cheese flavoured with sun-dried tomatoes and fresh basil. I made it with my food […]

    Reply
  8. Cheesy (vegan) Marinara « share your joy says:
    November 6, 2012 at 3:24 pm

    […] can be found here: http://www.thefullhelping.com/collard-wraps-with-italian-pizza-cheese.  I am, for some reason, entirely incapable of making a hyperlink work today and I’d rather […]

    Reply
  9. What is a typical raw food day like? | Kelli's Vegan Kitchen says:
    January 9, 2013 at 11:45 pm

    […] Wraps made of lettuce or collard greens […]

    Reply
  10. Cheesy Sun Dried Tomato White Bean Spread | Chocolate and Chou Fleur says:
    January 22, 2013 at 10:20 pm

    […] for other cheesy ideas? If you haven’t had Gena’s “Pizza Cheese” yet, I highly recommend giving it a […]

    Reply
  11. Raw Food Wraps | My great Wordpress blog says:
    August 20, 2014 at 9:26 am

    […] Choosing Raw – vegan and raw recipes | Collard Wraps with … – Today, my friends, you are going to learn two very important raw lessons: 1) How to make nut pates and cheeses 2) How to make collard wraps… […]

    Reply
  12. Cheesy Sun Dried Tomato White Bean Spread says:
    December 6, 2014 at 12:37 am

    […] for other cheesy ideas? If you haven’t had Gena’s “Pizza Cheese” yet, I highly recommend giving it a […]

    Reply
  13. Millet Tabouli Recipe | The Full Helping says:
    June 23, 2016 at 7:45 pm

    […] Optional: ⅓ cup cashew cheese of choice (you can use my go to cashew cheese, my rosemary cashew cheese, my zesty orange cashew cheese, or my Italian "pizza cheese") […]

    Reply
  14. Go-to Cashew Cheese Recipe | The Full Helping says:
    December 10, 2016 at 11:47 am

    […] of cashew cheese. It has found its way into countless lunchbowls, salads, pasta and grain dishes, collard wraps, and other recipes since I started blogging, and it remains one of my favorite ways to add flavor […]

    Reply
  15. Sunflower Seed and Carrot Pate | The Full Helping says:
    March 11, 2017 at 9:13 am

    […] blogged before about the variety of uses for nut pates. Like hummus or cream cheese or guac, they’re perfect for stuffing into wraps […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi! I’m Gena. I'm a registered dietitian (RD), food blogger, recipe developer, and cookbook author. In this space you'll find nourishing vegan recipes, reflections on mindfulness and self care, and resources to help you explore an informed and compassionate relationship with food.

My Favorites

Footer

Instagram

Instagram has returned invalid data.

Unlock the fullness of everything I already share here – and then some.

It’s my goal to help you approach vegan cooking with a sense of ease and confidence. Crafting a thoughtful, practical newsletter is part of that work! Each week, you can expect accessible recipes and links to thought-provoking articles.

When you sign up for my newsletter, you’ll be able to...
  • Explore the best of The Full Helping archives.
  • Discover my digital recipe box and collect your favorites.
  • Explore my one-on-one nutrition counseling services, designed to help you find balance and support.
  • Further your knowledge of vegan cooking through my cookbooks, Food52 Vegan and Choosing Raw.
  • Weekend Reading
  • Eating Disorder / Food and Healing
  • Nutrition Counseling
  • Recipes
  • Privacy Policy

Copyright© 2019 · The Full Helping Custom Theme by Shay Bocks