Vegan Creamy Spread
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 cup (or less) nuts soaked 24 hrs. (not peanuts)1 can any type of beans or chick peas (low sodium)6 Tbsp nutritional yeast flakes (or more) 2 or 3 Tbsp lemon juice1 red/yellow or orange bell pepper1/2 sweet onion 4 tsp MisoWater: up to 1/2 cup
There is no cooking required.
1. Soak the beans/chick peas in a bowl in water (not the water in the recipe) while you do #2 and 3.
2. Place nuts, lemonand 1/4 cup of water in a powerful blender, food processor or the like. Pulse til creamy. Pulse some more.
3. Chop the onion and bell pepper. Add to the nuts. Pulse to incorporate.
4. Drain the beans/chick peas. Add to the mixture. Pulse until all is mixed and very smooth.
5. Add nutritional yeast and Miso. mix to incorporate. Pulse some more, just to make it as creamy as possible.
6. Place in containers in the fridge for a few hours.
Serving Size: this is a double batch. it makes about 3 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user NINJEERA.
1. Soak the beans/chick peas in a bowl in water (not the water in the recipe) while you do #2 and 3.
2. Place nuts, lemonand 1/4 cup of water in a powerful blender, food processor or the like. Pulse til creamy. Pulse some more.
3. Chop the onion and bell pepper. Add to the nuts. Pulse to incorporate.
4. Drain the beans/chick peas. Add to the mixture. Pulse until all is mixed and very smooth.
5. Add nutritional yeast and Miso. mix to incorporate. Pulse some more, just to make it as creamy as possible.
6. Place in containers in the fridge for a few hours.
Serving Size: this is a double batch. it makes about 3 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user NINJEERA.
Nutritional Info Amount Per Serving
- Calories: 181.1
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 201.8 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 5.6 g
- Protein: 9.5 g
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