Spreadable cheese with nutritional yeast

[Guest guest]

I love this tangy cheese spread on my homemade bread.

2 cups drained cooked chickpeas

3 tbsp nutritional yeast flakes

2 tbsp tahini or raw cashew butter

2 tbsp lemon juice

1 1/2 tbsp light miso (or dark miso for stronger flavor)

1-2 tbsp olive oil

1 tsp onion powder

3/4 tsp salt

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp mustard powder

 

Process in a food processor until smooth.

Let it sit overnight for flavors to blend.

You can use white beans instead of chickpeas.

This is tangy and spreads easily. It keeps up to 2 weeks.