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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 117.5
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.6 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.5 g

View full nutritional breakdown of Better-than-Cheddar Walnut 'Cheese' (Vegan & Dairy-Free) calories by ingredient
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Better-than-Cheddar Walnut 'Cheese' (Vegan & Dairy-Free)

Submitted by: STEPFANIER
Better-than-Cheddar Walnut 'Cheese' (Vegan & Dairy-Free)

Introduction

I adapted this recipe from one found on choosingraw.com; adjust the ratio of ingredients to suit your palate. This makes an excellent grilled cheese! I adapted this recipe from one found on choosingraw.com; adjust the ratio of ingredients to suit your palate. This makes an excellent grilled cheese!
Number of Servings: 8

Ingredients

    1 cup walnuts
    2 T no salt-added tomato paste
    1 T miso paste
    1/4 cup nutritional yeast
    1/2 t paprika
    juice of one lemon (about 2-3 T)
    1 T apple cider vinegar
    1/2 t black pepper
    1/4-1/2 cup water
    salt as desired

Tips

If you prefer a saucier texture, add more water; if you want the texture of a traditional cheeseball, use less water. Thinned-out, this sauce is excellent on top of tacos, burritos, and nachos.

For a party: Form the cheese into a ball and roll in crushed walnuts.

For smoked Cheddar, use smoked paprika; feel free to add some chili powder to spice it up, too!


Directions

Place the walnuts in a food processor and pulse several times to chop them, then process until they are finely ground. Add the remaining ingredients except for the water and salt and pulse several times to combine. Stop as needed to scrape down the sides of the food processor. Add the water two tablespoons at a time until the mixture reaches the desired consistency.

Serve immediately or refrigerate to allow it to thicken.

Serving Size: 8 servings, 1/4 cup each






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    This makes a delicious pasta sauce if you thin it down slightly. Great with lots of extra veg added in. Yum! - 4/8/13

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  • Very Good
    1 of 1 people found this review helpful
    WOODLANDMYST - I'm sure you could try other nuts, like cashews.

    I made this recipe as it's written above and used some of it on broccoli. It's very good! I'll definitely be making it again in the future and playing around with it. I like the idea of using smoked paprika instead. Nice suggestion. - 8/18/12

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  • 1 of 1 people found this review helpful
    Anything recommended to sub for the miso paste? Must be soy free for a dairy intolerant breast cancer survivor. Thank you! - 8/1/12

    Reply from STEPFANIER (6/7/13)
    You can find soy-free miso. Look for the Miso Master brand.


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  • Incredible!
    1 of 2 people found this review helpful
    I really liked this- I had no idea what to expect. Good flavor and so easy to throw together. One question- how long does this keep? Thanks Stepfanie! - 4/2/12

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  • 0 of 2 people found this review helpful
    Can you sub the miso for something else? - 2/10/14

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  • 0 of 6 people found this review helpful
    I am so not a walnut person :( - 4/4/12

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  • you can do the same in a dehyderator and not damage the omegas in nuts! - 3/16/12

    Reply from STEPFANIER (3/16/12)
    You don't need to dehydrate, cook, or heat this recipe in any way. Just mix and it's ready.


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  • I must have missed something -- when was soaking recommended ? - 3/7/12

    Reply from STEPFANIER (3/7/12)
    You didn't miss anything. :) The commenter below suggested it, and while it's not going to hurt anything, you don't really need to do it.


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  • soaking nuts for 6 hours and then draining, and baking in oven until crispy again, will take the bitterness out of the nuts and the cheese will taste much better. Good Recipe. - 3/1/12

    Reply from STEPFANIER (3/1/12)
    I recommend soaking but not toasting. You need them to be raw to properly blend in this recipe. The bitterness adds to the flavor of the "cheese."


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  • 0 of 2 people found this review helpful
    I just love walnuts - 3/1/12

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