One of the hardest parts of being a new vegan (or even an old seasoned vegan) is trying to keep up with all the new products out there. I must have spent over $50 looking for the "right" vegan cheese my first year being a vegan and I have over 50 vegan/vegetarian cookbooks in my arsenal but not all the recipes are the greatest. I’m the first born so I’m used to being a Guinea Pig and now I’m your Vegan Guinea Pig. So here are my recommendations and critiques. Let me know what you think!

Monday, October 5, 2009

A Cheesy Vegan Mofo - Chick Cheeze Spread Recipe


Whew! Just making the midnight deadline on this Monday Mofo! I’m knee deep in a week full of tests, papers and quizzes so everything I put in my mouth for the next 7 days must take no more than 10 minutes to prepare unless I happen to have a little extra time on my hands then I can stretch it to 15.

A little more than 3 years into being vegan and the thought of the taste of cheese kinda makes my stomach turn. I’ll be doing a review of Daiya cheese later but that stuff is so much like real cheese I can barely stand it at times – mine actually turned to mold before I could finish a full pack of cheddar and Italian blend. But on to the subject at hand. A great hybrid of a cheeze spread that isn’t overpowering with the cheeze flavor and hummus. I’m in love with Jo Stepaniak’s The Ultimate Uncheese Cookbook because I think it has perfect cheesy recipes that aren’t too cheesy for my current liking. This Chick Cheeze is an adaptation of her recipe. I added flax oil to give myself a quick and easy way to get some omega 3’s in without having to think about it. Enjoy!

2 cups cooked chickpeas
3 tablespoon nutritional yeast
2 tablespoon tahini
2 tablespoon white wine vinegar
2 teaspoons light miso
¼ cup flax oil
1 teaspoon onion powder
¼ teaspoon salt
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon dry mustard

Combine all ingredients in a food processor fitted with a metal blade. Process until smooth, stopping and scraping down the sides when necessary. Can be eaten immediately but is even better when it’s had a chance to chill for at least 8 hours.

15 comments:

  1. Mmm I love a quick vegan cheese dip and I always have these ingredients on hand, I'll give it a try for sure. Thanks for the inspiration!

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  2. YUMMY!
    Those ingredients are an awesome combo.

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  3. What a great idea! I need to try this out.

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  4. That sounds incredibly delicious! Good luck with all your tests and exams.

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  5. Oh yum! Do you think this would work okay in a macaroni and cheese type recipe?
    I hear you on the schoolwork and exams- best of luck with them!
    -K

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  6. That looks great. Still don't have nutritional yeast or miso and I'm not sure I'll be able to find them here....but I'll give it another look!

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  7. Hey Taleoftwovegans this is more of a cheeze spread or dip and wouldn't go well as a sauce for mac and cheeze. I do, however, have a great mac and cheeze recipe here http://veganguineapig.blogspot.com/2009/03/soy-free-gluten-free-vegan-mac-cheese.html

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  8. Tanya, you can find nutritional yeast online at bulk.com, cosmosveganshoppe.com or veganessentials.com just to name a few and then stock up so you won't have to be without!

    Also you can just substitute 1/2 teaspoon salt for the miso if you don't have it.

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  9. This looks delish! Would it work without the tahini? I'm not a huge fan and never have any on hand.

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  10. Howdie Kim. I'm sure it would work just fine without the tahini. You could use cashew butter in it's place or actually throw 1/4 cup of cashews in and pulse everything together too.

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  11. Ooh, I must try this. It looks awesome!

    Good luck with all your work, you are crazy busy!

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  12. I'm definitely going to try this, too!

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  13. I tried this and it's awesome! At first I wasn't sure how all ingredients will go together but everything is nice balanced - nutritional yeasts didn't overpowered everything, like usually happens in "cheez" spreads!
    Thanks :)

    http://wiecejyofu.blox.pl/2009/10/VeganMoFo-kolejne-sniadania-more-on-breakfests.html

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  14. Thanks for posting this recipe! It's so good! My cheese loving friend even loved it!

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