Tuesday, December 29, 2015

Cheddary UnCheez #Vegan #delicious

This was SO GOOD, the non-vegans were fighting the vegans for it.

It's actually a little yellow-er, but my camera was all redinated that day for some reason.

ANYWAY, here's the recipe, from THE ULTIMATE UNCHEESE COOKBOOK by Jo Stepaniak ($16.76 and well worth the price).

Chick Cheez
  • 2 cups drained cooked or canned chickpeas (one 15- or 16-ounce can)
  • 3 Tablespoons nutritional yeast flakes
  • 2 Tablespoons sesame tahini or raw cashew butter
  • 2 Tablespoons fresh lemon juice or white wine vinegar (I used red wine vinegar, 'coz that's what I had)
  • 1 1/2 Tablespoons light or chickpea miso (I used whatever miso it is I have)
  • 1 to 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard
Combine all ingredients in a food pr0ocessor fitted with a metal blade. Process into a smooth paste, stopping to scrape down sides of work bowl as necessary. Chill several hours or overnight before service to allow flavors to blend. Keeps 5 to 7 days in the refrigerator.

NOTE: I added a little water to make it smoother. It was great as a spread or with veggies dipped in it. And the book says you can use white beans in place of the chickpeas.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

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