Friday, August 26, 2011

Vegan Chipotle Cheese Spread


I made this delicious Chipotle Cheddar Spread the other day and just had to share the recipe.  It is super simple and really good!  While it may not fool a real cheese lover (and if you serve it to one, don't call it cheese, just call it delicious!)..  it hits all of the same flavor notes as cheese and is a great finishing touch to any southwestern chili, beans or stirred in to soup, or on top of a burger..

I used cooked (white NOT edamame) Soybeans, but you could probably use white beans in place of them.  I don't think they will quite as good because soy lends some fat and a better mouth feel in my opinion.  You could also use 14 ounces of tofu as well.. and to make it SUPER decadent.. use CASHEWS! 

Chipotle Cheddar Spread

  • 2 cups well cooked and drained soybeans
  • 1 ½ cups well drained sauerkraut
  • 3 cloves garlic
  • 1 teaspoon sea salt
  • 1 cup roasted red or sautéed red peppers
  • 1 chipotle pepper in adobo (or more if you like it nice and spicy) OR 1 teaspoon smoked paprika if you don’t want any heat at all
  • 1 tablespoon yellow mustard
  • 4 tablespoons vegetable oil of choice
  • Soybean cooking water as needed
  • Additional salt to taste

Method:
  • Blend like crazy, adding cooking liquid to think out as necessary.
  • You can do this in a food processor, but if you are, process the garlic and salt first, then add the rest of the ingredients.
In the picture here, I used my food processor, but if you have a high powered blender, it will be even smoother.  I actually divided this batch in two and used agar to turn it into a block cheese.  I'll talk about that more in another post.

I hope you make this if you love smoky, tangy, cheesy deliciousness! 


If you can, please let this site overnight before eating.  The flavors really get to know each other and sauerkraut really mellows into a tangy, beautiful thing! 

Serving ideas:
  • Mix with with Southwestern Kidney Beans, quinoa and salad greens and eat as is or stuff in a tortilla or collard 
  • Serve over a baked potato with steamed broccoli
  • Use in place of mayo in sandiwches
  • Serve on top of a veggie burger
  • Mix a cup of spread with 2 cups cooked broccoli and thin out with stock.. puree for super fast Cheesy Broccoli Soup
  • Dip veggies into it

What would you do with this?

10 comments:

  1. Yum! Looks delicious!

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  2. Have been wondering what to do with those Eden soybeans in the cupboard!

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  3. Anything with Chipotle, I am in!

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  4. Sounds super yummylicious! So refreshing to see a "cheese" recipe without nutritional yeast! Thanks for sharing :)

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  5. This sounds awesome! I once bought a bag of soybeans and never use them.

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  6. This is great! The funny thing is -I did a similar thing with chickpeas not too long ago. ^^

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  7. I found your blog this morning and have read back to mid 2010 already. The recipes are great and yummy sounding. I LOVE the photography. Happy Day!

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  8. Do you think this will work well with chickpeas?

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  9. Leslie, I think it would be good with chickpeas, but would taste more like hummus.. this tastes really creamy more like a dairy or nut based spread..

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  10. I'm going to try this with white beans. Thanks!

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