Better-than-Cheddar Walnut 'Cheese' (Vegan & Dairy-Free)
 Recipe){kind=link}
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
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
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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
Serve immediately or refrigerate to allow it to thicken.
Serving Size: 8 servings, 1/4 cup each
Member Ratings For This Recipe
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CHERRY666
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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NOTTINGHAMKATE
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DAISYTOULOUSE
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MEGANHALLINAN
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EVIE4NOW
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PICKIE98
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RO2BENT
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DMEYER4
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GRAMMADUNBAR
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NEWMOON
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WOODLANDMYST
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MARKKI
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GEMINISUE
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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MAUREENGRACE1