Cashew Cheeze Spread

I was inspired by Opera Singer in the Kitchen’s recipe for this cashew cheeze spread, but I made some changes–adding some other flavors and putting my own spin on it. It came out delicious! An easy appetizer or even sandwich spread that is sure to please!


1-1/2 C raw, unsalted cashews

1 garlic clove, minced

2 Tbs lemon juice

2 tsp white miso paste

2 tsp nutritional yeast

1/2 C fresh parsley, chopped

1 tsp Worcestershire sauce

1/3 C white onion, chopped

1/2 tsp Garlic and Wine seasoning

2 tsp pimento, diced


In a food processor, chop up cashews–but not too fine. Add garlic, lemon juice, miso, nutritional yeast, parsley, Worcestershire sauce, onion, and seasoning. Process until smooth. Transfer to a mixing bowl and thoroughly stir in the pimentos. Line a small bowl (I used a 2.5 cup Tupperware bowl) with plastic wrap or waxed paper. Scoop cheeze mixture into bowl and mold it to the inside the bowl.

Wrap extra plastic wrap around the cheeze and refrigerate for several hours. The longer the better–for the flavors to mingle. Serve with cracker and veggies, or use as a sandwich condiment. Enjoy!

Party Cheese Ball

I can’t tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most.  I finally made a dairy-free version after a couple of attempts and frankly, it’s so good, it brought a tear to my eye. (Also, this is probably one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball).


12-oz Tofutti cream cheese
2 1/2 C Rice brand, or Daiya brand shredded cheese, cheddar flavor
2Tbs pimento, chopped
2 Tbs green pepper, chopped
2 Tbs onion, chopped
2 tsp Worcestershire sauce
1 tsp lemon juice
1 C walnuts, chopped


Combine softened cream cheese and cheddar. I used my food processor, but with the dough blade, just to blend them. Add remaining ingredients except walnuts and mix well. Transfer to a bowl and chill for several hours or overnight. Shape into a ball and roll in nuts. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball)!

NOTE: Keep in mind that Rice cheese does have traces of casein.