No Cheese Spread Food

PINECONE CHEESE SPREAD

Steps:

• Process first 3 ingredients in food processor until blended. Stir in chiles.
• Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
• Refrigerate 2 hours. Let stand at room temperature 15 min. before serving to soften slightly.

NO-BAKE STRAWBERRY CHEESECAKE BARS

Steps:

• For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
• Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
• For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
• Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
• Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
• To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

PIMIENTO CHEESE SPREAD

Steps:

• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

PIMIENTO AND CHEESE SPREAD

Steps:

• Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.

GO-TO CASHEW CHEESE RECIPE

Steps:

• Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
• Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
• Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

NO MAYO PIMENTO CHEESE SPREAD

Steps:

• Blend cheeses together thoroughly with sour cream in medium mixing bowl.
• Mix in pimento, hot sauce and garlic powder
• Refrigerate or serve immediately on crackers, tea sandwiches, spread thinly on ham roll-ups or dollop on baked potato.

HOMEMADE BOURSIN CHEESE SPREAD

Steps:

• Place all the ingredients in a food processor and blitz until smooth.
• Spoon into an airtight container and store in the fridge for at least 24 hours to allow the flavours to develop.

HOMEMADE CHEESE SPREAD

Steps:

• Remove any rinds from hard cheeses. Cut cheeses into 1/2-inch cubes.
• Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, 2 minutes.
• Serve as-is or refrigerate for at least one hour for a firmer consistency. This can be stored in the refrigerator for up to one week.

MUM'S LEMON CHEESE SPREAD (NO EGGS)

Steps:

• Put the lemon juice into a cup measure, then make up to a full cup with water.
• Put all ingredients into a saucepan and boil (don't just simmer) for 10 minutes, stirring constantly after it boils - must not stir until it has boiled or it will go candied.
• As Chef Dudo mentioned in her review, it thickens on cooling.

NO-CHEESE SPREAD

Steps:

• Heat 1 Tbsp of the olive oil in a small frying pan over medium-high heat. Add the pepper and cook until tender, 5 to 7 minutes. Transfer the pepper to a blender.
• Add all remaining ingredients and blend until smooth. The spread will keep up to a week in the fridge.

GOAT CHEESE SPREAD

Steps:

• In a food processor, pulse the cheese, herbs, and ⅛ teaspoon pepper until creamy. Serve with the crackers.