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.