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    You are in: Home / Recipes / Vegan "cheese" Spread Recipe
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    Vegan "cheese" Spread

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    magpie diner's Note:

    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!

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    Units: US | Metric


    1. 1
      Saute the pepper in the olive oil until soft.
    2. 2
      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.
    3. 3
      Keep refridgerated for up to 10 days.

    Ratings & Reviews:


    Nutritional Facts for Vegan "cheese" Spread

    Serving Size: 1 (691 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1599.5
    Calories from Fat 1123
    Total Fat 124.8 g
    Saturated Fat 19.4 g
    Cholesterol 0.0 mg
    Sodium 70.4 mg
    Total Carbohydrate 89.5 g
    Dietary Fiber 26.0 g
    Sugars 9.9 g
    Protein 58.5 g

    The following items or measurements are not included:

    Braggs liquid aminos

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