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Thursday, March 13, 2014

Nippy Vegan Cheese Spread


Daiya vegan cheese products are all the rage these days, but I have never purchased any of them.  Why?  Because while they may be dairy-free, they are also basically nutrition free.  They are low in protein and contain mostly various oils and starches.

This spread, however, is packed with protein and nutrition, and is still creamy and cheesy thanks to nutritional yeast and white beans.  Delicious spread or crackers or bread, or if you thin it out with a bit of non-dairy milk, you can make it a dip for fresh veggies.

I forgot to add the turmeric to this batch, so that's why its not as orange as it should be.  I was so mad because turmeric also has so many amazing health benefits, so I love to throw it into as many recipes as I can.  Oh well, that's what happens when I try to multi-task in the kitchen.  I was making gluten-free chocolate orange cake balls (will try to get that recipe out at some point). 

Not only is this spread yummy, its also super easy to throw together.  Come on, no excuses!

Nippy Vegan Cheese Spread

1 can white beans, drained and rinsed
1/4 cup nutritional yeast
1 tbls Dijon mustard (use hot Dijon if you like it really nippy)
1 tbls lemon juice
1 tbls non-dairy, unsweetened, unflavoured milk*
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp fine grain sea salt
1/4 tsp turmeric

Throw everything into food processor and puree until smooth.  Keep refrigerated for up to 5 days.

*Add a few more tablespoons milk if you want to make it into a dip.

This recipe has been shared with Gluten-Free Friday, Wellness Weekend, and Plant-Based Pot-Luck Party Link-Ups.