One of the most common things I hear from people is how hard it is to let go of or cut back on cheese as a snack. Enter this amazingly creamy almond cheddar ‘cheese’ spread.
It takes about 10 minutes to make (minus the soaking), is a great source of fibre, protein, and vitamin E which is an antioxidant that helps boost immunity.
Serve it on whole-grain or gluten-free crackers, use it as a veggie dip, you can even put it on a sandwich or wrap.
- 2 cups raw almonds
- 1/2 cup roasted red peppers from a jar
- plus 3/4 cup packing liquid
- 1/2 cup nutritional yeast
- 2 tbsp apple cider vinegar
- 1 3/4 teaspoons sea salt
- 1 tsp garlic powder
- 1 tsp or more of hot sauce of choice (optional)
- Rinse the almonds and cover them in water in a bowl
- Cover and place in the fridge to soak overnight
- Once soaked, drain the almonds and place them in a food processor along with the remainder of the ingredients, except the hot sauce.
- Process until smooth. This may take up to 10 minutes. You may have to scrape the sides of your food processor a few times to get it all smooth.
- Remove the lid and add your hot sauce, if desired, in small increments and process again until you reach your desired heat level.
- This was adapted from Julie Piatt’s recipe in This Cheese is Nuts. If you’re looking for more vegan cheese options, to reduce your dairy intake, I highly recommend this book. It has everything from simple recipes like this to more complex aged ‘cheeses’ you can try your hand at.