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White Bean Crock Cheez

June 13, 2011 by epicureanvegan

White Bean Crock Cheez -- Epicurean VeganThis cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don’t eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it’s made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.

INGREDIENTS:
2 C cooked white beans or garbanzo beans
3 Tbs nutritional yeast flakes
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs light miso
1-2 Tbs olive oil
1 tsp onion powder
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

DIRECTIONS:
Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!

White Bean Crock Cheez
 
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This cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don't eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it's made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.
Author: Epicurean Vegan
Ingredients
  • 2 C cooked white beans or garbanzo beans
  • 3 Tbs nutritional yeast flakes
  • 2 Tbs tahini
  • 2 Tbs lemon juice
  • 1-1/2 Tbs light miso
  • 1-2 Tbs olive oil
  • 1 tsp onion powder
  • ¾ tsp salt
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard
Directions
  1. Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!
3.5.3208

 

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Filed Under: Appetizers, Dressings/Condiments Tagged With: condiment, crock cheese, dip, fast and easy, miso, protein, spread, Ultimate Uncheese Cookbook, white beans

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Comments

  1. sandition says

    June 13, 2011 at 6:00 pm

    This one looks really, really good, and quite easy. It’s on my list of recipes to try. And, by the way, received my drawing prize and thank you so very, very much!!!

  2. Monet says

    June 14, 2011 at 8:55 pm

    We are totally trying this! We don’t eat vegan all the time (but we do try to eat vegan meals quite often). Thank you for sharing such a healthy and flavorful recipe. I hope you are having a beautiful week. Much love from Austin!

  3. littlemiao says

    June 15, 2011 at 10:50 am

    this looks like a really yummy and easy recipe! i have hummus just about every week so i will look forward to making this with the white beans as a change of pace. thank you for sharing!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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