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    You are in: Home / Recipes / No-Cheese Spread Recipe
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    No-Cheese Spread

    No-Cheese Spread. Photo by Sharon123

    1/1 Photo of No-Cheese Spread

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    White Rose Child's Note:

    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."

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    Ingredients:

    Serves: 16

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add all remaining ingredients and blend until smooth. The spread will keep up to a week in the fridge.

    Ratings & Reviews:

    • on March 01, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2013

      55

      I've been making this recipe for about 20 years, from the original John Robbins book "May All Be Fed." We've been using it weekly as a non-dairy base for pizza. Spread it on first, then your tomato sauce, then your other toppings. We actually prefer it to dairy cheese. It's also excellent mixed with some salsa for tortilla chips. For years I sauteed the red pepper prior to blending, but I've found it's about 95% as good if you put it in raw. So, based on time constraints, I do either.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2011

      I finally figured out this recipe and it came out thick and creamy. Perfect for spreading on crackers. I skipped the fist 4 T of oil (only used the 1 T for the pepper) and reduced the water a bit to about 1/3 C. Everything else was the same. I made it for New Year's, since my DD is dairy free. The red peppers are necessary, as is the cooking of them. They add a little extra flavor. Will definitely be making again. The original rating was 8/08.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for No-Cheese Spread

    Serving Size: 1 (42 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 167.9
     
    Calories from Fat 134
    79%
    Total Fat 14.8 g
    22%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 4.6 mg
    0%
    Total Carbohydrate 6.8 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.9 g
    3%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    Braggs liquid aminos

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