Prep 10 mins
Cook 0 mins
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."
- 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
- 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.
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.
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.
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.