Pub Cheese Spread (Vegan and Oil Free)
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 2 tbsp chickpea miso
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp mustard powder
- 1/4 tsp turmeric
- powder from 1 probiotic capsule
- 1 cups vegan beer I use Shiner Bock.
- Combine all ingredients in a blender and process until completely smooth.
- Pour into a storage container. I recommend a pint size mason jar.
- Cover and let sit in a dry cool place for 2 weeks. If you use a tight fitting lid, "burp" it every day so excess gas doesn't build up.
- Refrigerate before serving. It should keep for two weeks.