A while ago, I tested several recipes to make my own vegan cheese spread. I mixed & tried & now I made my own vegan chedarry style spread. I made it in a food processor & it is so easy to make. Just pour the spread in a container with fitting lid & place it into the fridge to stiff up a bit, for a few hours. I prefer to eat the spread the day after, it has more flavour that way. You can keep the spread for about 1 week in your fridge. After standing a while in your container, you must mix well with a spoon before eating for a better consistency, otherwise it can be a bit watery. This is divine, tasty & so versatile to use too.
How to use?
1. Use it as a tasty spread on crackers or on bread.
2. Make tasty sandwiches with it & smear some vegan cheddar cheese on the insides of the sandwiches & top with some mixed lettuce leaves, cucumber slices & some cherry tomatoes. Yummy!
3. I haven’t used this as a basic hot cheese sauce yet but I am going to try this out later. Recipe follows later on.
4. This is also great as a tasty dip.
This spread has nutritional yeast in it. What is it?
Nutrional yeast, is called in Dutch: edelgist is a deactivated yeast that is sold commercially as a food product. It is sold in the form of flakes or as a fine yellow powder & vegans use it to add extra flavour to their foods. They also use it to make cheeselike food products. When you taste it from the bag, it tastes like cheese. I think so anyway. The flavour of it has been described as nutty, cheesy or creamy.
I use a very fine nutritional yeast powder. It is very good for you too because it is a good source of protein, has a lot of vitamins B in it. Some nutritional yeasts contain vitamin B 12. It is low in fat & low in sodium. It is also dairy-free, sugar-free & gluten-free.
You can’t buy this expensive product in a supermarket or in an organic shop here in Belgium but I can buy it online from a rawliving shop in Belgium. Sunfoodliving
Just click onto the previous link. It costs 14.50 Euro for 210 gr. That’s expensive, no?
Recipe: For about 8 persons or less , depending on how you use the spread
400 gr of silken tofu, well-drained & pad dry on kitchen paper
2 heaped tablespoons & 2 heaped teaspoons of nutritional yeast powder
2 tablespoons of tahin ( grey sesame paste )
2 tablespoons of lemon juice
1 + 1/2 tablespoon of sweet yellow miso paste
1 teaspoon of shalot powder
3/4 teaspoon of Maldon sea salt flakes
1/4 teaspoon of garlic powder
1 teaspoon of Spanish paprika powder, the dulce version ( Sweet smoked Spanish paprika )
1/4 teaspoon of Curcuma
1/2 teaspoon of Dijon mustard
1. Take your food processor & add all the ingredients, all equally divided in the processor. Place the fitting lid on & blitz & blitz until it all comes together & forms a thicker smooth spread. Taste! It has to taste fab. It mustn’t taste bland! Adjust the seasoning, if you need to. You taste the Spanish paprika a lot but is will taste a bit less when you have placed it into the fridge for 1 night. I assure you that!
2. Pour or spoon your spread into a container with fitting lid & place into the fridge to stiff up a bit. I found that the flavours were better after 1 night in the fridge. Use it wisely & have fun with it creating new dishes & sandwiches! happy eating, I say!
If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts
You might like: