Recipe by White Rose Child
I haven't tried this yet, but it's from "May All Be Fed" by John Robbins and his recipes have never failed me. "...tastes great on crackers and is delicious on pizza."
Top Review by Prose
Delicious! I didn't think it was too runny, especially after sticking it in the fridge for about an hour. In fact, I was afraid it would be too thick to make in the blender (my food processor is dead), but it was just fine. My non-vegan husband really enjoyed it too. He ate quite a bit of it. We both agreed that something about it tastes slightly like bacon, which we like about it. I was hoping to find something that would be kind of like Playfood Nacheezmo, which I haven't been able to find at the stores lately, and this fit the bill, so I am very happy. It made a great snack with tortilla chips. After tasting it, I added some garlic powder, salt, and crushed red pepper, and extra nutritional yeast. I will definitely make this again, since it was easy and good and made a large batch. Reviewed for Veg*an Swap, January 2009. Updated 3/1/09: My husband asked me to make this again and I happily obliged! This time I used marinated roasted red pepper from a jar. It was easier and tasted just as good. After blending, I stirred in a can of Amy's vegetarian chili for fantastic vegan chili con queso dip! It was absolutely scrumptious with Fritos. Definitely a new favorite of ours.
- 73.94 ml olive oil
- 1 small red bell pepper, seeded and coarsely chopped
- 354.88 ml raw cashews
- 59.14 ml raw sesame seeds
- 118.29 ml water
- 78.07 ml nutritional yeast flakes
- 59.14 ml fresh lemon juice
- 59.14 ml canola oil or 59.14 ml safflower oil
- 14.79 ml Braggs liquid aminos
Directions See How It's Made
- Heat 1 Tbsp of the olive oil in a small frying pan over medium-high heat. Add the pepper and cook until tender, 5 to 7 minutes. Transfer the pepper to a blender.
- Add all remaining ingredients and blend until smooth. The spread will keep up to a week in the fridge.