Sexy Smoked Paprika Cheese Spread

orange-dip3_mediumMore and more plant-based eaters are admitting to a controversial belief: a love for “fake” cheese. The adage about getting better with age certainly applies to vegan cheese! Plant-based eaters now have an array of delectable options, such as almond mozzarella…coconut gouda…tofu feta…and cashew cream cheese (as we’ve shared before!). Depending on where you live, you may be able to find vegan cheese at a local grocery store. You can also make your  own, though vegan cheese recipes often require a substantial time commitment. Not this one.

Our smoked paprika cheese spread comes together in less than 15 minutes, and tastes just as good as the “real” deal. This, dare we say, sexy, spread has a rich, smoky flavor with a hint of spice.

A Decadent, Whole Food, Plant-Based Cheese Sprea

This smoked paprika cheese spread makes a decadent treat for anyone committed to eating a whole food, plant-based diet. It has no added oils and its creamy texture comes from an unusual ingredient: sweet potato.

Describing the health benefits of sweet potatoes can be a challenge—there are so many, it’s hard to know where to begin! Sweet potatoes contain high levels of fiber…magnesium…potassium…iron…and vitamins A, B, and C. These nutrients have strong anti-inflammatory and blood sugar-regulating benefits.

To make this smoked paprika cheese spread, you will need…

  • 1 cup raw cashews
  • 1 cup sweet potato
  • ½ cup nutritional yeast
  • smoked-paprika-cheese-dip3 tablespoons smoked paprika
  • 2 packed tablespoons sun-dried tomatoes
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon white miso
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon turmeric
  • Salt, pepper, and cayenne to taste

How to Make Smoked Paprika Cheese Spread

  1. Scrub your sweet potato clean, then cube it and steam until tender.
  2. While the sweet potato is steaming, place the cashews in your food processor and process into a butter. This step will take approximately ten minutes.
  3. Add the sweet potato, nutritional yeast, smoked paprika, sun-dried tomatoes, miso, lemon juice, apple cider vinegar, miso, cumin, garlic powder, and turmeric, and process until completely smooth, scraping the mixture down as needed.
  4. When the cheese spread has a smooth, uniform texture, check the taste and add salt, pepper, and cayenne as needed.

You can serve the spread immediately, or store in a jar and refrigerate to keep fresh. We particularly like to pair it with crisp, lightly salted tortilla chips. It’s also perfect as a sandwich spread…a base layer in burritos…or a veggie dip.smoked-paprika-cheese_faceb

Sources

https://vedgedout.com/2013/11/15/kick-ace-extra-sharp-raw-vegan-holiday-cheddar-cheese-ball-virtual-vegan-potluck-edition

https://cookingwithplants.com/recipe/vegan-paprika-cheese-without-nuts-soy

http://minimalistbaker.com/vegan-mexican-cheese-three-ways/

http://www.refinery29.com/cheese-substitute-food-opinion

http://whfoods.org/genpage.php?dbid=64&tname=foodspice

Print Friendly, PDF & Email