Vegan Cheese Spread Recipes

VEGAN "CHEESE" SPREAD RECIPE BY TASTY

Vegan

Here's what you need: raw unsalted cashew, nutritional yeast, neutral oil, salt, lemon juice

Provided by Pierce Abernathy

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup raw unsalted cashew, soaked in water for 3 hours
1 tablespoon nutritional yeast
1 tablespoon neutral oil
1 teaspoon salt
1 tablespoon lemon juice

Steps:

Soak cashews in water for 3 hours or over night.
Combine all ingredients in food processor and process until fully incorporated and smooth.
Enjoy!

Nutrition Facts : Calories 164 calories, Carbohydrate 7 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram

VEGAN 'CHEESE' SPREAD

Vegan 'cheese' Spread image

Make and share this Vegan 'cheese' Spread recipe from Food.com.

Provided by Jubes

Categories Lactose Free

Time 15m

Yield 1/4 cup, 4 serving(s)

Number Of Ingredients 5

Ingredients

4 teaspoons sunflower oil (or other similar oil)
3 pinches sea salt
1/2 garlic clove, peeled
1 ounce ground almonds
8 drops fresh lemon juice

Steps:

place the oil and the sea salt into a small bowl.
Rub the cut part of th garlic around the inside of the basin, spreading the oil and the salt. Discard the garlic clove.
Add the ground almonds and mix to a paste.
Spread onto crackers or bread as needed.

Nutrition Facts : Calories 212.1, Fat 9.5, SaturatedFat 1.1, Sodium 442.1, Carbohydrate 42.6, Fiber 2.7, Sugar 15.2, Protein 3.6

VEGAN "CHEESE" SPREAD

Vegan

This recipe is one of my first experiments making a vegan "cheese" style sauce. It is from "How it all Vegan", which is such a fabulous book. When I first made it, I misread and used sunflower seeds instead of sesame - and now I'm not sure which version I like better. If you're wondering, the consistency is similar to hummus, and if you've never made one of these so-called "cheeses" don't expect it to be like the dairy cheese you know, it's quite different. Great, different. Note that this makes quite a bit - the recipe says 1 cup, but I'd say it's close to 2. So if you're using this as a sandwich spread, that's quite a bit to go through unless you try freezing (I haven't tried that yet). According to the book it should last 7-10 days. Having said that, if you've got people over - put this out with some crackers and it won't last long!

Provided by magpie diner

Categories < 30 Mins

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 small red pepper, chopped
1 tablespoon olive oil
1 1/2 cups raw cashews, unsalted
1/4 cup sesame seeds
1/2 cup water
2/3 cup nutritional yeast flakes
1/4 cup lemon juice (or sub vinegar)
1/4 cup flax seed oil
1 tablespoon Braggs liquid aminos (or light soy sauce)

Steps:

Saute the pepper in the olive oil until soft.
Using a blender or food processor, blend the cooked red pepper and all the rest of the ingredients until smooth. Adjust seasoning to your tastes.
Keep refridgerated for up to 10 days.

Nutrition Facts : Calories 1599.5, Fat 124.8, SaturatedFat 19.4, Sodium 70.4, Carbohydrate 89.5, Fiber 26, Sugar 10, Protein 58.6

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