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Pub Cheese Spread (Vegan and Oil Free)

Ingredients

  • 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.

Instructions

  • 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.