Personally, I’ll use it on everything from sandwiches to pasta to raw, steamed or roasted vegetables so it’s usually gone within a week. Looking forward to trying your other recipes, especially the burgers, they look really juicy!. Hi Terry, I’m not sure as I’ve never tried that…but it sounds like a good idea. However, I will do it as written the next time. If you store yours in the fridge, it will thicken some and you just need to stir it through and let it come back to room temperature. It’s still pretty good! Blend using the pulse setting for 10 seconds at a time. I think it’ll taste wonderful. But, it doesn’t melt. Pulse until the mixture starts to blend smoothly. Yay! For best results, add 1/4 cup of water at the start (especially if you know your immersion blender is not particularly powerful). Between pulses, scrape down the sides. The brand I use has a neutral flavor backdrop and is pour-able and very smooth. They are not vegan, because they contain animal derived ingredients. Vegan Thanksgiving Recipes (Gluten-free Options! A great alternative is raw sunflower seeds. Before I started making cashew based dairy substitutes, I bought ten pounds of cashews. Pin this recipe. Plus, they’ll help this spread firm up without the need for any additional thickeners or stabilizers. If you don't like tahini, just sub with cashew butter! Vegan Cheez Whiz An amazing Vegan Cheez Whiz that requires just 5 minutes to throw together. Cheers, Mary. If you don't have a blender or food processor, you can still make this, it just may not be 100% as smooth. Just add the ingredients to a bowl and whisk it really, really well until completely smooth and thick. You can also use an immersion blender for this recipe. Thanks for your fantastic recipes, and I hope you’re staying safe and sane. In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. -xo Mary. This goes great with chips, burritos or even on broccoli! This thick creamy spread is a bolder, grown up version of the Kraft Cheez Whiz that we loved as kids. It will keep for up to two weeks in the fridge. No cooking or standing over the stove. water (as needed depending on how much nutritional yeast you use), raw runny tahini (I used 4 or I highly recommend cashew butter for the cheesiest flavor if not allergic to nuts! Tofu sometimes also has a beany flavour so you can add a bit extra flavour to cover it up. I find the ingredients and amounts add up to the perfect vegan cheez whiz flavour and even minor changes can disturb the balance. Although I made some substititutes, the taste is nearly perfect. Today you can find great vegan alternatives that are available online and in some stores. For those with allergies to nuts (or just allergic to the price of cashews right now), try sunflower seeds for a lower cost alternative. Love the pimentos idea! It tastes really tangy and good as I was putting it in the fridge, I licked the spatula! I have not tested this recipe with other blenders or food processors. I’m eating this right now on macaroni. How long before this goes bad? It was tangy like this, and that’s really what Cheez Whiz basically is. I’m so happy you’re enjoying my vegan cheez whiz recipe!! So I cooked a sweet red pepper, added a little piece and for more spicieness I took a little bit chili powder. If you have a regular blender (not a high powered one), add the 1/4 cup of water at the start. Even if it turns out grey, it will be worth it! In my previous post I didn’t say Dimensions that was Google Voice tossing that in for no reason but you didn’t have an edit option. Hi Mary! Too thick of tahini can make the flavor too strong. Hi Mary, the cheese wiz tastes amazing! I’m so glad you were able to find substitutes and enjoyed this recipe. Adjust seasonings if desired, although I didn't alter it one bit. I just made this and I’m not much of a cook. Raw cashews are perfect for this recipe because their flavour is very mild and they have a good protein and fat content that can be blended down very smooth. You can get around this by adding a little extra fat in the form of butter-flavoured coconut oil or another oil that you like. Add all of the ingredients to a blender (I used my Vitamix) or food processor and process until smooth and thick. Yay! Just a note. Yes, because they use a microbial source of rennet Cheez-Its are vegetarian. That is, if you don’t eat it up before then! ), How to Make Vegan Donuts (Yeast Doughnut Recipe). ), nutritional yeast (this will depend on how strong you like the flavor to be, start out with a 1/4 cup). Nutritional Information automatically calculated by a plugin and may not be correct. I recommend sticking to the ingredients list, at least the first time, when making this vegan cheez whiz recipe. They are: Maple syrup is the one ingredient that might give you pause in this recipe, but trust me, go with it! And, it’s vegan, so don’t expect it to taste 100% like the ‘real’ thing. It is crucial to use a raw tahini here that is smooth, so the tahini isn't too thick or overpowering. I put a bit too much water in mine so I doubled up the batch without water to save it. There’s less fat in tofu than seeds and nuts so the texture will not be as smooth. *nut-free, oil-free, dairy-free, soy-free, flour-free, gluten-free, *Nutrition per hefty 1/2 cup serving: 197.7 calories, 8.6 g fat, 14.6 g protein, 16.4 carbs, vegan cheez whiz, vegan cheese sauce, dairy-free cheese, « Fruit Salad Kabobs and Chocolate Sunflower Dip, 6 Ingredient Vegan Chocolate Fudge Ice Cream Cups ». Just blend the ingredients smooth and it’s ready to drizzle over broccoli, fold into cooked pasta, top burgers and pizza — it’s up to you! To make this recipe easier on your blender (and get a smoother result) soak your cashews (or sunflower seeds) in water at room temperature for an hour. It's deliciously tangy, rich and smooth; made with nutritious ingredients from the pantry in minutes. When I used the larger container to blend, I needed 1/4 cup of water. The nuts do need to be soaked to make this easier on your blender. Nov 17, 2013 - A smooth and creamy vegan cheese sauce made with whole foods, perfectly spreadable, great for dipping, and loaded with flavor! If you’re allergic to seeds and nuts, you could use tofu instead. I’m Mary Lin, vegan recipe developer, YouTuber, and cat person. Skip to the printable recipe. Blend until very smooth. This vegan cheese sauce is deliciously tangy and savory, rich and smooth but made with nutritious ingredients like red peppers and cashews. DIY Tofu: Just Soymilk, Lemon, and Water!,, Appetizers + Snacks, Dinner Mains, Gluten + Nut Free, Gluten-Free, Nut Free, Tofu + Tempeh, Vegan Korean Six Sided Cream Cheese Garlic Bread Recipe, Easy Vegan Milk Bread | Soft Squishable Sandwich Bread, The Best Vegan Fried Chicken (gluten-free! But in the end it worked! Drain the tofu very well before you use it but it will also blend up to a nice creamy base. thank you so very much, it’s really good. ), Healthy Vegan Oil-Free Granola (So buttery! Many years ago I found a cheese spread that was made with white beans and pimientos. This helps with the costs of running this website. While, raw cashews seem to make the best vegan cheez whiz, they are pricey and it seems like they’re getting more expensive all the time. An amazing Vegan Cheez Whiz that requires just 5 minutes to throw together. ), Vegan Apple Cider Donuts (Gluten-free and Oil-free), No Bake Vegan Brownies (Oil-free and Gluten-free). This was a breeze in my VitaMix. Great save, Dan!! I am not a vegan, but I am casein intolerant, so I have been looking around for recipes to replace childhood favorites, and your site is a goldmine. dananderson50 Dimensions Mary’s Test Kitchen so people who really want a real instructional video or recipe can go to the real thing. 1 small roasted red pepper from a jar (about 30grams), 1 tablespoon lemon juice (fresh or bottled is fine), 2 tablespoons butter-flavoured coconut oil (or melted vegan butter), 1 clove of garlic OR 1/8 teaspoon garlic powder (though I think fresh garlic is better), 1 teaspoon dijon mustard (regular mustard will work also if you don’t have dijon), 1 cup cashews (see Notes for substitutions), soaked for at least an hour and drained, 1 small roasted red pepper from a jar (about 30 grams)*, 2 tablespoons butter-flavoured coconut oil (or vegan butter), at room temperature or warm, 1 clove garlic (or 1/8 teaspoon garlic powder), 1 teaspoon dijon mustard (or regular as a 2nd choice), 1/4 cup of hot water (to help your blender along).