AFC ROASTED PEPPER CHEDDAR SPREAD
A mild Animal-Free sweet red roasted pepper cheddar spread with just enough texture to impress, while remaining smooth to the tongue. Melt in your mouth luscious. This spread needs no toppings that dairy cheeses need to balance the stink or ease the cheese to the gut. Why? Because it’s made from the willing plant, not the resistant animal! Celebrate the rightness and the goodness!
Makes 5 cups
AFC ClipBoard: What’s lacking in the shops that sell plant cheeses? Animal-free cheese spreads, used for sandwiches and appetizers and sauces. Even hummus that’s the most common dip/spread for those who don’t eat animal products is expensive and portion size so little. Here’s a homemade spread perfect for all your cheese spread needs!
It starts with CASHEWS:
8.5 oz. pkg. roasted unsalted cashews – about 1-1/2 c.
2 c. filtered water
Combine cashews and water in saucepan. Bring to boil, cover tightly, reduce heat to low and cook till all water evaporates. It will be boiling, even on low heat – like rice.
Transfer cashews to blender container.
12 oz. jar. sweet red roasted peppers including liquid, diced
2 T. white vinegar
2 t. sea salt or to taste
1/4 t. red cayenne powder
Pulse, then process till smooth and thick, intermittently so unit doesn’t overheat.
1 c. filtered water
3 T. vegan yeast (nutritional yeast)
3 T. tapioca starch/flour
Blend on high speed till super smooth.
Transfer to large saucepan. Cook over medium heat, stirring often, till thickened, then for about 3-5 minutes longer, being careful not to let it stick to bottom of pan. Salt to taste.
1 T. agar agar powder
3/4 c. boiling water
2 T. extra virgin olive oil
olive oil for brushing containers
In small bowl combine 1 T. agar with 3/4 c. boiling water. Whisk till dissolved.
Add to cheese sauce in pan, whisking till thoroughly blended.
Add 2 T. extra virgin olive oil, stirring to incorporate. Heat for about 5 minutes longer, stirring to keep from sticking. Adjust for salt. Remove from heat.
Liberally brush insides of margarine containers with olive oil. When cooled enough to transfer, whisk briskly till smooth, then pour into containers.
Don’t scrape the sides or bottom too much. You want a smooth cheese product in the containers. Cover and refrigerate.
Serve as cracker spread or on toasted baguette slices. Or topped on slices and broiled till golden.
Notes: It makes a lot, so get ready for the holiday appetizer planning. Use it in several ways. Top with mild chopped veggies such as chopped sweet red pepper, fine diced cucumber, a few slices of green scallion or green and black olive chop.
Top with crushed pine nuts and fresh parsley with a little salt and garlic.
Make pre-made canapes on a platter. Or set out a block, a knife, multi crackers and/or toasted baguette slices and let guess serve up their own individual snack.
Or spread on toast when having a tomato juice beer the morning after!
Here’s a recipe using AFC CHEDDAR SPREAD:
AFC CHEDDAR SPAM SALAD SPREAD Makes 2-3/4 cups
12oz. pkg. LIGHTLIFE SMART DOGS, cut into disks
1/2 sm. green pepper, cut into small chunks
1/4 c. diced onion
1/3 c. AFC ROASTED PEPPER CHEDDAR SPREAD or as much as you want
1 t. garlic powder
1 t. dried basil
fresh grind black pepper to taste
Place hotdogs, green pepper and onion in food processor and pulse till evenly crumbly, not mushy.
Transfer to mixing bowl.
Add cheese spread, garlic, basil and black pepper. Stir well to cover all crumbs.
Transfer to covered container and refrigerate to ready to use.
Serve as a sandwich spread or as a scoop on a lettuce leaf for a light salad lunch.
Uptick your plant burger with a scoop and watch your tastebuds sing! Nice tune!
I also used it to make scrambled eggs using JUST EGG made from plants. FOLLOW INSTRUCTIONS ON THE BOTTLE adding a scoop of AFC Cheddar Spam Salad before you flip the egg over.