Guest Post: Raw, Vegan Walnut Cheese

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Raw, Vegan Walnut “Cheddar Cheese” (almost raw, vegan, gluten free)

(Makes 1 1/3 cup)

1 cup walnuts
1 tbsp miso (optional; omit if you’re sensitive to soy)
3 tbsp tomato paste (I like Muir Glen Organic)
1/2 cup nutritional yeast
2 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp paprika
Salt and pepper to taste
1/2-1 cup water

1) Place all ingredients save the salt/pepper and water in a food processor.

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Pulse till broken down and roughly ground.

2) With motor running, add water in a thin stream, stopping to scrape the sides of the bowl. Stop when the “cheese” has reached a thick, spreadable, and smooth consistency. The amount of water you need may vary, which is why I say 1/2 to 1 cup; use as much as you need.

3) Season to taste with salt and pepper. Serve with crackers, as a sandwich spread, or, if you need more ideas, check out my top 10 uses for cashew cheese!

I’ve been enjoying mine as a dip for fresh veggies—a great midday snack…