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.
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…