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Raw Vegan Cheddar Cheese Spread
Posted By Beverly Lynn Bennett On June 28, 2011 @ 6:06 am In Vegan Cheese-y Delights | No Comments
This vegan cheddar cheese spread is made with raw cashews and sun-dried tomatoes and requires no cooking. Serve as a spread for raw veggies, fruit, crackers, slices of bread, or for sandwiches. From The Complete Idiot’s Guide to Vegan Cooking  by Beverly Lynn Bennett and Ray Sammartano.
Yield: 1 1/2 cups
Combine 1 1/2 cups water, cashews, and sun-dried tomatoes in a small bowl and set aside to soak for 2 hours. Drain off soaking water and discard.
Transfer cashews mixture to a food processor fitted with an S blade. Add remaining 1/3 cup water, tahini, lemon juice, liquid aminos, garlic powder, and paprika. Process for 2 minutes. Scrape down the sides of the container with a rubber spatula and process for 1 or 2 more minutes or until completely smooth. Transfer mixture to a small bowl to serve.
Store leftover spread in an airtight container in the refrigerator for up to 1 week.
Variation: Turn this spread into a mock cheddar cheese sauce by blending it with an additional 1/4 cup water or more, and use it as a sauce of dip for raw or cooked vegetables. For extra flavor, add 1 tablespoon nutritional yeast flakes.
Visit Beverly Lynn Bennett at The Vegan Chef. 
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/recipes/savor-and-flavor/vegan-cheese-y-delights/raw-vegan-cheddar-cheese-spread/
URLs in this post:
 The Complete Idiot’s Guide to Vegan Cooking: http://www.amazon.com/exec/obidos/asin/1226974114/vegetariankit-20
 The Vegan Chef.: http://www.veganchef.com/
 Vegan Cheese-y Delights.: http://www.vegkitchen.com/category/recipes/savor-and-flavor/vegan-cheese-y-delights/
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