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Nutrition Facts
Serving Size 1 cups 373g Recipe makes 2 cups)
Calories 513
Calories from Fat 87		(17%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1117mg		46%
Potassium 2058mg		58%
Total Carbohydrate 79.0g		26%
	Dietary Fiber 22.1g	88%
	Sugars 0.8g
Protein 36.0g		71%
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Gee Whiz Spread

Recipe #326682 | 15 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sharon123
Sep 22, 2008

This spread is an amazing, versatile, whole food that is remarkably fast and simple to prepare. It's great on crackers and sandwiches or in almost any recipe that calls for dairy cheddar cheese. Spread it on buns for cheez burgers, or add a few spoonfuls to your favorite soup or sauce to turn them into cheezy delights. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak.

2 cups (change servings and units)

Ingredients

2 cups white beans, cooked (or canned - 1 15 oz. can)
1/2 cup roasted red pepper or pimiento, pieces
6-8 tablespoons nutritional yeast flakes
3 tablespoons fresh lemon juice
2-3 tablespoons sesame tahini or smooth cashew butter
1/2 teaspoon prepared yellow mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Directions

1
Place all ingredients in a food processor and process until completely smooth and evenly colored(may take a few minutes).
2
Stop processor and scrape down sides of bowl as necessary during processing.
3
Chill completely before serving.
4
Keeps 5-7 days in the refrigerator.
5
Variations:.
6
In place of the red peppers, use 1/2 cup cooked chopped carrots, or 3/4 teaspoons paprika, or 2 tbls. unsalted tomato paste.
7
For an "aged cheddar" flavor, add 1-2 teaspoons light or chickpea miso.

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Featured Reviews for This Recipe

From: Suzanne Adams

On Sep 28, 2009

Love it!!!

1 person found this review helpful

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From: JanuaryBride

On Sep 23, 2009

I am so glad I finally made this. . .it has been on my to-do list for a while now. So easy to throw together too! I really enjoyed it with Special K Italian Tomato & Herb crackers. We both felt it was better on day two, as the flavors truly had time to blend. I didn't photograph it, as I love Proses pic!!! Thanks for sharing!

1 person found this review helpful

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From: French Tart

On Nov 17, 2008

I made this a week ago whilst staying with my parents in England - they are both vegetarians, and this bean spread was VERY much enjoyed with mum's home baked bread! I could not get hold of the yeast flakes, so I used a little Marmite for the yeasty taste! Everything else was as posted and the flavours of this bean spread was out of this world! Mum asked for the recipe, as she often finds veggie sandwich fillings a bit boring, and she has made it twice since I left! A winner of a recipe Sharon - I am sorry I am late with the review, my internet time was limited whilst in the UK! made for Newest Tag Game and photos to follow when I get them off my camera! FT

5 people found this review helpful

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From: Prose

On Jul 5, 2009

Awesome! This might be my new favorite vegan cheese! It is absolutely delectable while also lower in fat and cheaper to make than some of the other ones I've been making. I made as directed, using the roasted red pepper and tahini options. I added about 1/4-1/2 cup of water to get my blender going. Next time (and there WILL be many next times), I will omit the salt. I don't think it is needed. Thank you for posting this lovely recipe!

4 people found this review helpful

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