I found the original recipe at Choosing Raw but the following is my adaptation! I had a few people over yesterday for my first "cooking" class. It was a lot of fun sharing the few things I've learned so far. I'm excited to keep learning more so I have more to share!
Use this on top of a sandwich, in a lettuce wrap, w/crackers, on a salad, with zucchini pasta, or anywhere else you can think of! I used in on flax crackers with avacado on top!
Raw, Vegan Walnut Cheese (Makes about 1 cup)
1 cup walnuts
1 tbsp miso (optional; omit if you’re sensitive to soy)
1-2 sundried tomatos (Start off with one and add to preference)
1/2 cup nutritional yeast (Optional. Does add a little "cheesey" flare)
2 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp paprika
Salt and pepper to taste
1/2-1 cup water (Add to make it the consistency you want).
Blend everything except the salt, pepper, and water. As everything starts to smooth together, begin pouring water until you get the consistency you want.
Variation:
Leave out sundried tomatoes to make this more "nutural" and use in place of mayonaise. Flavor to your preference: garlic, basil/pesto, etc!
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