Vegan Cheese Spread Recipe By Tasty Food
VEGAN "CHEESE" SPREAD RECIPE BY TASTY
Here's what you need: raw unsalted cashew, nutritional yeast, neutral oil, salt, lemon juice
Provided by Pierce Abernathy
Categories Appetizers
Yield 4 servings
Number Of Ingredients 5
Steps:
- Soak cashews in water for 3 hours or over night.
- Combine all ingredients in food processor and process until fully incorporated and smooth.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 7 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
VEGAN "CHEESE" SPREAD
This recipe is one of my first experiments making a vegan "cheese" style sauce. It is from "How it all Vegan", which is such a fabulous book. When I first made it, I misread and used sunflower seeds instead of sesame - and now I'm not sure which version I like better. If you're wondering, the consistency is similar to hummus, and if you've never made one of these so-called "cheeses" don't expect it to be like the dairy cheese you know, it's quite different. Great, different. Note that this makes quite a bit - the recipe says 1 cup, but I'd say it's close to 2. So if you're using this as a sandwich spread, that's quite a bit to go through unless you try freezing (I haven't tried that yet). According to the book it should last 7-10 days. Having said that, if you've got people over - put this out with some crackers and it won't last long!
Provided by magpie diner
Categories < 30 Mins
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Saute the pepper in the olive oil until soft.
- Using a blender or food processor, blend the cooked red pepper and all the rest of the ingredients until smooth. Adjust seasoning to your tastes.
- Keep refridgerated for up to 10 days.
Nutrition Facts : Calories 1599.5, Fat 124.8, SaturatedFat 19.4, Sodium 70.4, Carbohydrate 89.5, Fiber 26, Sugar 10, Protein 58.6
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