Creamy Walnut Cheez
Spreadable non-dairy cheese with a blue cheese-like tartness and hints of walnut. Delicious on gluten-free crackers topped with Sweet Fig Relish.
Equipment
- *high speed blender
Ingredients
- 2 cup walnuts soaked in hot water for 4 hours
- 1/4 cup unflavored/unsweetened non-dairy milk
- 2 1/2 Tbsp white miso paste
- 2 Tbsp coconut oil
- 1 Tbsp + 2 tsp apple cider vinegar
- 2 tsp nutritional yeast
Instructions
- Add all of the ingredients to your high-speed blender. Start the blender on low and gradually turn up the speed until you're on the highest setting. Blend the mixture until *smooth, stopping to scrape the sides of the blender frequently to bring the cheez mixture back to the blades.
- Transfer cheez into a container and chill in the fridge for 2 hours. Spread onto gluten-free crackers or bread and top with Sweet Fig Relish (recipe follows).
Notes
Because this recipe does not contain a lot of liquid, reaching a smooth texture will take longer than when making a cheese-like sauce. Be sure to scrape the sides frequently, and stir in any of the cheez stuck below the blades.