Cofounder Patty still finds herself hankering for cheddar--which is no surprise considering the mildly addictive casomorphin compounds found in cheese. So when she asked me recently what folks could do with the unfortified nooch (nutritional yeast) we have for sale, I thought, "Time to unveil the cheezy bean spread recipe!
Mind you, this spread won't completely fill the void left by salty, saturated fat-laden, bovine derived cheese, but it's pretty darned tasty, if I do say so myself. It's SOS-free, and only has 6 ingredients--and one of 'em's BEANS!
15 oz can of white beans, drained
1/4 cup nonfortified nooch
1 clove garlic
2 tsp rice vinegar
1/2 tsp crushed red pepper flakes
4 T almond or cashew butter
Toss all ingredients into a high-powered blender with 1/4 cup of water, and blend until creamy. You'll need the tamper because the mixture will be thick. Spoon spread into a bowl for storage.
You can use the bean spread immediately, or let it sit in the fridge overnight where it will probably thicken enough to slice.
After I made this batch, I piled some on a purple sweet potato--heavenly! I would've rounded off this meal with a huge pile of steamed kale, but a friend arrived and whisked me away to go ballroom dancing!