Walnut Better-than-CheddarSubmitted by: SP_STEPF
IntroductionI 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!
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
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!
Serve immediately or refrigerate to allow it to thicken.
Serving Size: 8 servings, 1/4 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user SP_STEPF.
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Member Ratings For This Recipe
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
you can do the same in a dehyderator and not damage the omegas in nuts! - 3/16/12
Reply from SP_STEPF (3/16/12)
You don't need to dehydrate, cook, or heat this recipe in any way. Just mix and it's ready.
I must have missed something -- when was soaking recommended ? - 3/7/12
Reply from SP_STEPF (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.
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 SP_STEPF (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."