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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)
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