Recipe – Vegan Almond Cheezy Spread

I love making different spreads and this one has a very good taste with a hint of nutritional yeast, lemon and apple
cider vinegar which adds a tarty touch. I modified this recipe from Kathy Hester’s aptly named
“The Great Vegan Bean Book” To be honest I have been educated by her book in the art of making so many
different dishes with beans and legumes. The great thing about beans and legumes, yes stating the obvious first
they are vegan, then they are inexpensive, great source of protein, rich in fibre, calcium and iron. Before I
read this book I never thought making sweet dishes with beans and legumes like muffins, brownies.
Almond Cheezy Spread
1 1/2 C cooked cannellini beans rinsed and drained
1 C slivered almond
1/ 2 C Non sweeten nut milk
1/ 4 C macadamia nuts
Juice of 1 lemon
1 Tbsp nutritional yeast
2 tsp apple cider vinegar
1 tsp salt
Almond Cheezy Spread (2)
Add all the ingredients to a food blender and blend until smooth.
This will take a few minutes to blend.
Serve deliciously on toast, crackers or vegetables.