Chick Cheez

This recipe comes from the book: Breaking the Food Seduction (Neal Barnard, MD) but all the recipes are by Joanne Sepaniak

I made this for Football Sunday - Queso Dip = 1 part chick cheez & 1 part salsa. My omni friends loved it!

Today, I spread the chick cheez on bread & made grilled cheez w/ tomato sandwiches. Totally satisfied my craving!

CHICK CHEEZ

15 oz can chick peas (2 cups drained)

3 TBS nutritional yeast flakes

2 TBS sesame tahini

2 TBS white wine vinegar

1 1/2 TBS light miso

1 TBS extra-virgin Olive oil

1 tsp onion powder

3/4 tsp salt

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp dry mustard

Combine all ingredients in food processor - making a smooth paste. Chill several hours or overnight before serving to allow flavors to blend. Keeps about 7 days in the refrigerator.

Per 1/4 cup serving: Cals=115, Protein=5g, Carb=14g, Fat=5g

Does it taste like cheese??

Does it taste like cheese??

Yes, very much so - without the fat and dairy! It reminds me of those sharp cheddar cheese balls rolled in nuts that people have for spreading on crackers during the holidays.

You can use it to add to sauces, soups, or casseroles, spread for bread or crackers, dip for chips or veggies, topping for pizza or potatoes.

It has the consistency of hummus.

Interesting! i guess the nutritional yeast gives it a different taste? Nothing else in it is remotely like cheese...I don't eat cheese or miss cheese (never liked it) but would like to try that recipe!

this look pretty good, nutritional yeast and chickpeas are two of my fav things. As soon as I have money for groceries i'll try it out.