Thursday, October 18, 2012

Beddar Cheeze Spread

I love nutritional yeast.  Yep.  Even if it weren't so healthy, I'd still cook with it.  Regardless of whether it really tastes like cheese or not, it just tastes good.

My first introduction to it, however, is kind of amusing in hindsight.  I read about it when I went on my psycho-nutrition kick following my mom's breast cancer diagnosis.  This was back in 1998 before I was using the Internet, and while I was a single grad student with little money to spend on cook books.  Not knowing what to do with the stuff, I began just throwing it into fruit smoothies.  I didn't mind the taste, but now that I know it is best suited for savoury things because it has a rather 'cheesy' taste to it, I kind of gag at the thought.

Anyways, now I DO know how to use it, and really enjoy using it in all sorts of ways.  Given how much I like the flavour, I started to think about how I could really showcase the flavour.  I've used it for many cheese-sauce alternatives, but I decided to make a cheese spread, something I could slather on a cracker.  This was super easy.  It is also vegan, gluten-free, nut-free, low-fat, low-calorie, and full of protein, vitamins and minerals.  Oh, and incredibly delicious. Does it get any beddar?

Beddar Cheeze Spread

1.5 cups plain, unsweetened soy or other non-dairy milk, divided
25g sea moss (a small handful), soaked and rinsed
1/2 cup nutritional yeast
1 heaping tsp dijon mustard
1/2 tsp kosher salt
1/4 tsp turmeric
1/4 tsp paprika
1 tbls lemon juice

Place 1 cup of milk, and all other ingredients except remaining 1/2 cup milk and lemon juice in a sauce pan.  Simmer over low-medium heat for about 15 minutes, whisking frequently, until bubbling and thickened.  Turn off heat and whisk in remaining milk and lemon juice.  Let cool slightly.  Pour into blender and puree until smooth.  Transfer to a container and refrigerate overnight.  Drain liquid that has separated (like curds and whey!), and place your 'cheeze' in a food processor or blender, and blend until creamy.  Keep refrigerated for 1 week.

Spread on bread or crackers, use as a dip for veggies, or a topping for baked potatoes.