Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Gooey Spreadable Chedda Cheeze


When cold, it's thick, but still spreadable. When heated It becomes creamier and gooey, but not liquid and it has a mild cheddar-like flavor.

I've been spreading it on cold sandwiches and making way too many grilled cheeze (it's way too good) and, also pictured, broiled on top of a Philly Cheese Steak I made with leftover 'pot roast'seitan.

It isn't firm enough for slices, like vegan cheese. Then again, it doesn't taste like rubber either.


Gooey Chedda Cheeze
3/4 cups chickpeas (1/2 can)
1/2 cup cashews, ground
2 oz pimentos
1/4 cup water
2 tbs nutritional yeast
2 tsp miso
2 tbs Earth Balance Margarine, melted
1/2 small lemon, juiced
1/2 tsp salt (more to taste)



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook